I have only eaten this Twice Cooked Pork at Chinese restaurants. I decided to take the challenge of making this dish at home and I was surprised how easy it was and how well it turned out. My husband loved it and asked for the leftovers for dinner too. As the names suggests, there is a two step process in cooking this pork, but it's pretty easy and it makes the pork extra tender. This dish was definitely a winner and I won't need to order it out any more.
Ingredients:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhViTJCVQ47CYAnT88oHwbQmtZHolbFySoKby0cMejeUu4jmS2u7AMw5mZzZjJlKNP6tyVyJun4KXeY4Z4OUUJh_dB8sa6Cv5M4Uj98IH5WibFNEdR23JCQ31hfPhMJrw8T6ZbFUuBT-bY/s200/100_6797.jpg)
2lbs of pork (I used chunks of boneless and boned rib meat)
3-4 cups of coarsely cut napa cabbage or white cabbage
1 large onion chopped
1 bell pepper or chilies coarsely chopped or sliced
2 inches of ginger grated
2-3 cloves of garlic grated
1 Tbs cornstarch and 1 Tbs water mixed into slurry
Boiling seasoning:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU_kGvr0AgUScdTvHIYdcJcnKj5uGIFltVYl3e0vJzwcxvLQkQd9OoCzkonuYVWccMglJVVn53y6sIrclPPVPpsmpQx9ushhXuMb01X_g0bKSy5r17Km7KKJ8oZosbC90NjJn73wqjmlE/s1600/twice+cooked+pork+no+text.jpg)
1 cinnamon stick
2-3 Tbs soy sauce
1-2 tsp red chili powder
1-2 cloves garlic chopped coarsely or garlic powder
black pepper
enough water to cover meat
Stir Fry sauce:
2-4 Tbs soy sauce (to taste)
2 Tbs oyster sauce
1 Tbs Chinese rice wine or Sherry
2 Tbs Hoisin sauce
1-2 Thai Chili Garlic sambal-such as Sambal Oelek
(adjusted to taste)
1/2 cup boiling water (reserved from cooking pork)
Directions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0nvsahvyM3fJtAntZ6-1V5av1m6JFF8Zfve8jJhiUR3i_RSsHT4Pn6OxoyjYN_t56Dw6K1XlxrXuKTCEC-6GThugdm68z_0WnP6XPD4SagsKL7y89fOfLqzOvegXEWh0MzsUzekkzR2g/s200/100_6795.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR8HnOD6QzI16B0Cc_y2O7Tze9Prlads5n6TAVQ17BOo3atUtzZ3yf5PgbfsWgp_pccDuM2gKqhx-YL2kPNx2CllwfqUctnNl1e1J40KtjXaFcdgtvGCEa4T_4sYGUdps0JqN88ArcByk/s200/100_6798.jpg)
Take pork and boil with all the ingredients under boiling seasoning for 25-30 minutes. The pork should be almost fully cooked. Once cooked reserve some cooking water for stir fry then drain pork. Cut pork into thin slices. Cut out any unwanted fat.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhbH3WznC8sjdeym_sDzvjGuXbjHNtaeYPpkH8p73nJJnF8kxlS6onX_CXDQJQh7PndxvaVE1YQars2NW944rtm3yt3ubYuX8bkml6nCvbTGkE-tLOGtNo1dlfhAgKy6JwDDmCjlW1scc/s200/100_6802.jpg)
Heat 2-3 Tbs of canola oil into a large wok. Add cooked sliced pork and stir fry for 2-3 minutes. Then add garlic and ginger to pan and saute for another 2 minutes. Next add the cabbage, onions and peppers and stir fry.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKjoUC9-l1HFWFeTPuhwCXndLWxC_zD3HpjCm36ZGst6Pt4yOq2nPet1nQVmOcW7FWRewgeNHi1tJFNK1Z5ohANRlQlwfKebn01H46u8phTLMzIW6HY3TXUc7yxXKh6y1sSv58ie-7I4/s200/100_6805.jpg)
Add prepared sauce and the reserved boiling liquid from cooking the pork. Bring stir fry sauce to a boil and add cornstarch slurry. Mix well. Taste for salt and seasoning. Serve with rice. Enjoy.
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