Twice-Cooked Pork

Instead of a regular leek, you can use Chinese leeks in this recipe, also called Chinese chives. Available year-round at Asian markets, they can also sometimes be found in the produce section of local supermarkets during the spring and summer months.


  • ¾ pound pork
  • 1 teaspoon salt
  • 1 green bell pepper
  • 1 leek
  • 1 tablespoon light soy sauce
  • 2 teaspoons dark soy sauce
  • 1 tablespoon dry sherry
  • 1 teaspoon granulated sugar
  • 2 tablespoons vegetable or peanut oil
  • 1 tablespoon chile paste with garlic
  1. Cook the pork in a pot of boiling water for 20 minutes. Drain and allow to cool. Rub the salt over the pork and cut it into thin strips about 2 inches long and 1 inch wide.

  2. Seed the bell pepper and cut into thin strips. Cut the leek in half lengthwise and cut into thin strips to match the bell pepper.

  3. Combine the light soy sauce, dark soy sauce, sherry, and sugar in a small bowl. Set aside.

  4. Heat a wok or skillet over medium-high heat and add oil. When the oil is hot, add the leek. Stir-fry for a minute, then add the green bell pepper.

  5. Push the vegetables to the sides of the pan and add the chile paste in the middle. Let cook for about 30 seconds, then add the pork in the middle. Stir-fry, mixing all the ingredients together. Add the sauce. Stir-fry for another minute to heat everything through. Serve hot.

A Classic Szechuan Dish

Twice-cooked pork is an example of Szechuan cuisine, known for its liberal use of chilies and spices. Traditionally, the dish is made with pork belly, but pork loin or shoulder can be used instead. Bean sauce, made with soybeans and salt, is frequently added to enhance the “beany” flavor.

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