Twice-Cooked Pork (回锅肉)
Chinese (Sichuan) · East Asia
Top Pick
STOVETOP
9/10
Belly pork simmered then wok-fried with doubanjiang, leeks, and fermented black beans until the edges curl and caramelize.
Why It Works
Boiling first renders excess fat and sets the protein, so the second cook in a screaming hot wok creates crisp, slightly charred edges while the interior stays tender.
Key Ingredients
pork belly
doubanjiang
fermented black beans
leeks
garlic
soy sauce
sugar
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