🎀 MANDY’S COOKBOOK LAUNCH 《168 BETTER THAN TAKEOUT CHINESE RECIPES》🎀
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The origins of Twice Cooked Pork trace back to ancient Chinese sacrificial traditions. In Sichuan, pork for ancestor worship was simmered without salt as a sign of respect. After the ceremony, the meat was reheated and stir-fried for the family to enjoy. Over time, this preparation evolved into the dish we know today. Its name reflects the cooking method—first simmering the pork, then stir-frying it to perfection.
For cooking the pork for the first time
2 liters / 8⅓ cups water
454g / 1 pound skin-on pork belly or pork butt
9g / about 3 slices ginger
30g / about 2 scallions
2g / ½ Tbsp whole Sichuan peppercorn (Amazon Link – https://geni.us/sichuan-peppercorns)
28g / 2 Tbsps Chinese cooking wine (Amazon Link – https://geni.us/shaoxing-wine)
For cooking the pork the second time
100g / about 4 garlic sprouts
15g / about 5 cloves garlic, sliced thinly
8g / about ½ inch ginger, sliced thinly
60g / about 2 green chili peppers
60g / about 2 red chili peppers
24g / 1.5 Tbsps Sichuan dou ban jiang (Amazon Link – https://geni.us/Sichuan-dou-ban-jiang)
5.3g / 1 tsp sweet flour sauce (Amazon Link – https://geni.us/tianmian-sauce)
2.8g / 1 tsp fermented black beans (Amazon Link – https://geni.us/fermented-black-beans)
16.6g / 1 Tbsp soy sauce (Amazon Link – https://geni.us/light-soy-sauce)
21g / 1.5 Tbsps Chinese cooking wine (Amazon Link – https://geni.us/shaoxing-wine)
Instructions
Add water, the pork belly, ginger slices, scallions, Sichuan peppercorns, and Chinese cooking wine to a pot, and then bring to a boil. Switch the heat to low and simmer for 25 minutes.
While the pork belly is simmering, cut the garlic sprouts into 2-inch long stalks. Separate the white and green parts.
Cut the red and green chili peppers into small triangles and set them aside.
Remove the pork belly from the pot, rinse it under running water, and wipe off the moisture with paper towels. Cut the pork belly into ⅛-inch thick slices.
Heat the wok over medium heat and add the pork slices. Stir for 3 minutes or until a few tablespoons of fat is rendered from the pork. You can take some pork fat out of the wok so the dish is not too greasy.
Add the garlic, ginger slices, red and green chili peppers, the white parts of the garlic sprouts, fermented black beans, sweet flour sauce, and Sichuan dou ban jiang. Stir over medium heat for a few minutes.
Season the dish with soy sauce and Chinese cooking wine. Mix until well combined.
Add the green part of the garlic sprouts and toss well. Serve with white rice.
39 Comments
Hi Mandy. Please do take out a crab rangoon video tutorial.
👍👍👍👍👍👍 Hi Mandy. Thanks for the program today. Your top is beautiful !!—-Michigan
Hi, nice top, very classic looking. Are you visiting, or have you returned to China? Regardless, keep the videos coming!
Wow Mandy. Amazing dish
Hi Mindy!!! This dish looks super delicious. Im going to try to make it.I have never had this dish. You look very pretty today. Beautiful top you are wearing. Thanks for this recipe. I have your COOKBOOK. It's a wonderful book!!!…Take Care…Great Video!!!…🦋
My first comment :). What would help me and likely most western home cooks? Is some explanation of how long of a shelf/refrigerator life special jarred ingredients will last. This recipe (my mouth is watering) has a few of those type ingredients. A video on the most common of them and how you store them, and how long you would keep them would help us western cooks who don't cook chinese dishes daily or near daily. I cook at least a stirfry weekly, but if I buy the more specialized ingredient for this dish….unless I make this dish regularly, how will I use up those specialized ingredients? How long can they sit before I use them up? …anyway, love the channel. Love chinese food. And THANK you
Hi Mandy ! Question: when you mention “Chinese cooking wine” in this recipe, do you mean shaoxing wine (紹興酒） or rice wine (米酒)?
Love your videos. The way you talk & explain is easy to learn. If possible share any recipe using bamboo shoot, cutting, cleaning, what one needs to know while buying tips …etc…etc😊
Just got my copy of your book and it is beautiful
Ahhhh that disgusting automatic dubbing.
Made with stolen voices of people who ne we agreed on being used like this.
The voice is as horrible as the process to make it !
Shame on it !!!
Vietnamese groceries have garlic sprouts. They use them a ton for their noodle soups. 🍜
looks so delicious!
This as always looks great. I very much appreciate your explaining the origins of these dishes. I got to get your book. Have a great day 😀
This looks really good. I really need a rice cooker. My mom didn't give me one (she gave me her whole kitchen pretty much), because she is anti-carb. I keep forgetting to buy one. I like basic stuff like this where it's just meat veg and rice with good seasonings.
Ohhhhh my favorite! Thanks 🎉
Looks like another winner!
Can you do anything with the rendered fat that was removed?
Don't need the pagan hommage.
Don't care for skin-on pork belly and would prefer a dash of sesame oil at the end.
MANDY! You’re on the verge of 2 million Subscribers! 👊🏽
Why do you cook the pork twice? Seems like you could just stir fry it.
I love they way you explain stuff. 🫡🙏
Are garlic sprouts the same as garlic scapes possibly? I've seen the latter for sale here in the US. Just wondering if it was a naming convention issue that made them so hard to find.
Delicious! Please add the dish name in Chinese as well in the title, it's very helpful to learn about new recipes.
Nice preparation
耶稣爱你
I have used the green parts of a leek as garlic sprouts replacement, it works well!
been watching this channel since the beginning. congrats on your success. well deserved.
我的最喜欢菜是回锅肉！谢谢你做 🙂
我看你很多年，加油美女！
That looks so delicious 😋Thank you for sharing! 😊
Enjoy😊❤❤❤
We just got your cookbook!
Love it!!😃👍🏽
You are Awesome!💕
Here in the central part of Vancouver Island my Son works on a farm they harvest garlic scapes the top part of a garlic bulb for salad recipes and cooking. Is this what you mean when you say garlic sprouts.
Hi Mandy
Just want to let you know that I bought your Wok a few weeks back and I absolutely love it. With the proper care and attention I don't imagine I'll ever need to buy another wok. I also thought you might like to know that I've just seen another YouTube cook actually using your wok. No greater compliment than that, I think?
Love your recipes and videos. Keep up the good work 👏
In Iran we eat garlic sprouts too but never could find it in north America 😢
The book is here and it's even better than I expected ! So many recipes to try ! I'll be busy in my kitchen for a while 😀
I grow a garlic chive which is perennial
bring to a boy-oo Mandy
❤❤❤