Twice-cooked pork or double-cooked pork () (literally "returned to the pan (wok)") is a Chinese dish in Szechwan cuisine. The pork is simmered, sliced, and then stir-fried -- "returned to the wok." The pork is accompanied with stir-fried vegetables, most commonly leeks, but often cabbage, bell peppers, onions, or scallions. The sauce may include Shaohsing rice wine, hoisin sauce, soy sauce, sugar, ginger, chili bean paste, and sweet wheat paste.
This dish is commonly associated with yan jian rou (), which tastes quite similar, but cooked in a different process.
Preparation
The process of cooking twice-cooked pork involves first simmering pork belly steaks in water with spices, such as ginger, cloves, star anise, jujubes, or salt. After refrigeration to firm the meat, it is cut into thin slices. The pork is then returned to a wok and shallow fried in oil, usually along with some vegetables.
References
. Internet Archive ONLINE. . Internet Archive ONLINE