Twice-Cooked Pork

Twice-Cooked Pork is arguably THE dish that defines Sichuan home cooking. Pork belly is first boiled until tender, then sliced thin and stir-fried in a blazing hot wok with doubanjiang (fermented chili bean paste), leeks, and fermented black beans. The 'twice-cooked' technique gives the pork a unique texture — crispy edges with tender centers. It's salty, spicy, and deeply savory.

📖 History

This dish has been a Sichuan staple for centuries. Its origins trace back to the Qing Dynasty, where it was a way to use leftover boiled pork. The technique of boiling then frying became a hallmark of Sichuan cooking.