Twice-Cooked Pork recipe - ingredients, nutrition and when to eat it
Twice-cooked pork is a Chinese dish made by stir-frying boiled pork again with cabbage, garlic chives, and a spicy sauce.
Twice-cooked pork is a Chinese dish made by stir-frying boiled pork again with cabbage, garlic chives, and a spicy sauce. Its savory, rich flavor pairs wonderfully with rice, making it a satisfying dinner.
Chinese · 25 minutes to cook
Nutrition (per 440.2g serving): 537.7 kcal · protein 18.3g · carbohydrate 25.6g · fat 39.4g · sodium 1504mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the boiled pork belly dry with paper towels to reduce oil splatter and help the sauce cling to it.
Tips: Cabbage releases a lot of water if cooked too long, so add it at the end and stir-fry it briefly to keep it crisp.
Tips: If the gochujang starts sticking directly to the pan, add 1 tablespoon of water and stir quickly.
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Ingredients (1 serving)
- Pork belly — 100 g
- Cabbage — 100 g
- Garlic scapes — 40 g
- Onion — 40 g
- Garlic — 2 pc
- Ginger — 5 g
- Green onion — 15 g
- Gochujang — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Sugar — 1.3 tsp
- Cooking oil — 1 tsp
- Ground black pepper — 0.2 g
- Water — 100 ml