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Twice-cooked pork
Put the pork in a saucepan with cold water to cover, the ginger, spring onion, Sichuan pepper and wine. Bring to a simmer and cook gently for 20 to 25 minutes, until a chopstick goes through the thickest part with only a little resistance.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Twice-cooked pork take?
2 hr all in — 20 min prep, 40 min cook, 1 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 3 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Medium heat.
What allergens should I watch?
This recipe is labelled for Soy, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Wok, Chef's knife, Cutting board.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Soy sauce — 1 tsp (only if it needs salt, optional). Taste at the end rather than adding a number we did not write.
How much sugar?
½ tsp of Sugar.
How much soy sauce?
1 tsp (only if it needs salt, optional) of Soy sauce.
What can I use instead?
Garlic leaves (suan miao) → Leek or the green part of spring onions. Garlic leaves are the classic but hard to find outside China. Leek is the usual stand-in. Sweet bean sauce → Hoisin sauce. Hoisin is sweeter and spiced. Use half as much.
What should I watch for?
Doubanjiang burns quickly on high heat. Lower the heat before it goes in.
Any tips from this recipe?
Keep the cooking water. It is a light pork stock, and Sichuan cooks drink a bowl of it with a few greens. Green peppers, sliced cabbage or bamboo shoots all stand in for the leek, especially out of garlic-leaf season. Use less oil than you think. The pork gives up its own fat, and the dish should be glossy, not swimming.
Can I prepare this ahead?
Cold pork slices cleanly. Warm pork tears.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.