Better-Than-Takeout

Szechuan Twice Cooked Pork

Name: Szechuan Twice Cooked Pork
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb (450g) pork belly; 2 tbsp chili bean sauce; 2 tbsp soy sauce; 2 tbsp sugar; 1 tsp salt; 1/4 tsp black pepper; 2 cloves garlic, minced; 1-inch piece of fresh ginger, grated; 2 scallions, chopped; 2 tbsp vegetable oil

By Quinn Ellery · June 19, 2026 · Better-Than-Takeout

Prep20 min

Cook30 min

Total50 min

Serves4

I still remember the first time I had Szechuan Twice Cooked Pork at a small restaurant in Chengdu. The combination of tender pork, spicy chili bean sauce, and fragrant aromatics was love at first bite. Since then, I've been on a mission to recreate this dish at home, and I'm excited to share my recipe with you.

This recipe is special because it's a perfect balance of flavors and textures. The pork is tender and juicy, the sauce is spicy and savory, and the aromatics add a depth of flavor that elevates the dish to the next level. Whether you're a fan of Szechuan cuisine or just looking to try something new, this recipe is sure to become a favorite.

One of the things that makes this recipe so great is that it's actually quite easy to make. The most time-consuming part is probably the prep work, but even that can be done ahead of time. And the best part is that you can customize the dish to your taste by adjusting the level of spiciness and the amount of sauce.

I like to make this recipe on the weekends when I have a bit more time to cook. It's perfect for a special occasion or a dinner party, and it's also great for a weeknight meal when you want something a little more exciting than the usual routine. So go ahead, give it a try, and let me know what you think!

As with any recipe, the key to success is using high-quality ingredients and following the instructions carefully. Don't be afraid to experiment and adjust the recipe to your taste, and don't hesitate to reach out if you have any questions or need further clarification.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
The dish is customizable, so you can adjust the level of spiciness and the amount of sauce to your taste.
The recipe is perfect for a special occasion or a dinner party, but it's also great for a weeknight meal.
The dish is a great way to experience the bold flavors and spices of Szechuan cuisine.
The recipe is relatively quick and can be made in under an hour.
The dish is a great way to use up leftover pork or to make a delicious meal with a few simple ingredients.

Why This Recipe Works

The key to this recipe is the combination of tender pork, spicy chili bean sauce, and fragrant aromatics. The pork is cooked twice, first by braising it in a flavorful liquid and then by stir-frying it with the sauce and aromatics. This process ensures that the pork is tender and juicy, while the sauce and aromatics add a depth of flavor that elevates the dish to the next level.

The chili bean sauce is a crucial component of this recipe, and it's what gives the dish its distinctive flavor and heat. The sauce is made with a combination of chili peppers, garlic, ginger, and soy sauce, which are all common ingredients in Szechuan cuisine. The sauce is spicy, but it's also savory and slightly sweet, which balances out the heat and adds depth to the dish.

The aromatics, including the scallions, garlic, and ginger, add a fresh and fragrant flavor to the dish. They're stir-fried with the pork and sauce, which helps to distribute the flavors evenly and adds a nice texture to the dish. The aromatics also help to balance out the richness of the pork and the spiciness of the sauce, making the dish feel more balanced and refined.

Overall, this recipe works because it's a perfect balance of flavors and textures. The pork is tender and juicy, the sauce is spicy and savory, and the aromatics add a fresh and fragrant flavor to the dish. Whether you're a fan of Szechuan cuisine or just looking to try something new, this recipe is sure to become a favorite.

Ingredients You’ll Need

To make this recipe, you'll need a few simple ingredients, including pork belly, chili bean sauce, soy sauce, and aromatics like scallions, garlic, and ginger. You'll also need some basic pantry staples, like sugar, salt, and pepper. Be sure to use high-quality ingredients, as they will make a big difference in the flavor and texture of the dish.

When shopping for ingredients, look for pork belly that is fresh and has a good balance of fat and meat. You can find chili bean sauce at most Asian markets or online. If you can't find chili bean sauce, you can substitute it with a combination of soy sauce, rice vinegar, and chili flakes.

1 lb (450g) pork bellyPork belly is the key ingredient in this recipe, and it's what gives the dish its rich and unctuous texture. Look for pork belly that is fresh and has a good balance of fat and meat.
2 tbsp chili bean sauceChili bean sauce is a crucial component of this recipe, and it's what gives the dish its distinctive flavor and heat. You can find chili bean sauce at most Asian markets or online.
2 tbsp soy sauceSoy sauce is a common ingredient in Szechuan cuisine, and it's what adds depth and umami flavor to the dish. Look for a high-quality soy sauce that is made with fermented soybeans and has a rich, savory flavor.
2 tbsp sugarSugar is added to balance out the heat and savory flavor of the dish. You can use brown sugar or white sugar, depending on your preference.
1 tsp saltSalt is added to enhance the flavor of the dish and to help bring out the natural sweetness of the pork. Use a high-quality salt that is made with pure salt and has no additives.
1/4 tsp black pepperBlack pepper is added to add a subtle kick to the dish and to help bring out the flavors of the other ingredients. Use freshly ground black pepper for the best flavor.
2 cloves garlic, mincedGarlic is a common ingredient in Szechuan cuisine, and it's what adds a pungent and savory flavor to the dish. Look for fresh garlic that is firm and has no signs of sprouting.
1-inch piece of fresh ginger, gratedGinger is a common ingredient in Szechuan cuisine, and it's what adds a warm and spicy flavor to the dish. Look for fresh ginger that is firm and has no signs of mold.
2 scallions, choppedScallions are added to add a fresh and fragrant flavor to the dish. Look for scallions that are fresh and have no signs of wilting.
2 tbsp vegetable oilVegetable oil is used to stir-fry the pork and aromatics, and it's what helps to add a crispy texture to the dish. Look for a high-quality vegetable oil that is made with pure ingredients and has a neutral flavor.

Ingredients for Szechuan Twice Cooked Pork

Equipment You’ll Need

Large heavy skillet or wokSharp chef's knifeInstant-read thermometerCutting boardMeasuring cups and spoonsWooden spoon or spatula

How to Make Szechuan Twice Cooked Pork

1
Cut the pork belly into 1-inch cubes and place them in a large bowl. Add the soy sauce, sugar, salt, and black pepper, and mix well to coat the pork evenly.
2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the pork and cook until it is browned on all sides, about 5-7 minutes. Remove the pork from the skillet and set it aside.
3
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger and stir-fry until they are fragrant, about 1 minute.
4
Add the chopped scallions to the skillet and stir-fry until they are wilted, about 2 minutes.
5
Add the chili bean sauce to the skillet and stir-fry until it is fragrant, about 1 minute.
6
Add the cooked pork back to the skillet and stir-fry until it is coated with the sauce and aromatics, about 2-3 minutes.
7
Use an instant-read thermometer to check the internal temperature of the pork. The internal temperature should be at least 145°F (63°C) for safe consumption.
8
Remove the skillet from the heat and let the pork rest for 5 minutes before serving.
9
Slice the pork into thin strips and serve it with steamed rice or noodles. Garnish with additional scallions and chili flakes, if desired.
10
To make the dish more substantial, you can serve it with a variety of sides, such as stir-fried vegetables or a simple green salad.
11
To make the dish more flavorful, you can add a variety of ingredients, such as fermented bean paste or pickled ginger, to the sauce and aromatics.

Expert Tips

Use high-quality ingredients, such as fresh pork belly and homemade chili bean sauce, to make the dish more flavorful and authentic.
Don't overcook the pork, as it can become tough and dry. Use an instant-read thermometer to check the internal temperature of the pork.
Adjust the level of spiciness to your taste by adding more or less chili bean sauce.
Add a variety of ingredients, such as fermented bean paste or pickled ginger, to the sauce and aromatics to make the dish more flavorful and complex.
Serve the dish with a variety of sides, such as steamed rice or noodles, to make it more substantial and filling.
Let the pork rest for 5 minutes before serving to allow the juices to redistribute and the meat to stay tender.
Use a large skillet or wok to cook the pork and aromatics, as it allows for even cooking and stir-frying.
Don't overcrowd the skillet, as it can prevent the pork and aromatics from cooking evenly. Cook in batches, if necessary.

Common Mistakes to Avoid

Overcooking the pork, which can make it tough and dry.
Not using high-quality ingredients, such as fresh pork belly and homemade chili bean sauce, which can affect the flavor and texture of the dish.
Not adjusting the level of spiciness to your taste, which can make the dish too hot or too mild.
Not letting the pork rest before serving, which can cause the meat to become tough and dry.
Not using a large enough skillet or wok, which can prevent the pork and aromatics from cooking evenly.
Overcrowding the skillet, which can prevent the pork and aromatics from cooking evenly.

Variations and Substitutions

Add fermented bean paste or pickled ginger to the sauce and aromatics for added depth and complexity.
Use different types of protein, such as chicken or beef, for a variation on the dish.
Add a variety of vegetables, such as bell peppers or carrots, to the stir-fry for added color and nutrition.
Use different types of noodles or rice, such as udon or jasmine rice, for a variation on the dish.
Add a fried egg or boiled egg to the dish for added protein and richness.
Use different types of chili peppers or hot sauce for added heat and flavor.
Add a variety of herbs, such as cilantro or basil, to the dish for added freshness and flavor.

What to Serve With Szechuan Twice Cooked Pork

Szechuan Twice Cooked Pork is a versatile dish that can be served with a variety of sides, such as steamed rice or noodles. You can also serve it with a simple green salad or stir-fried vegetables for a more substantial meal.

Some popular sides to serve with Szechuan Twice Cooked Pork include:

Steamed riceNoodlesStir-fried vegetablesSimple green saladFried egg or boiled eggPickled ginger

Make-Ahead, Storage, Freezing and Reheating

Szechuan Twice Cooked Pork can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To store, let the pork cool to room temperature, then place it in an airtight container and refrigerate or freeze.

To reheat, simply microwave the pork until it is hot and steaming, or reheat it in a skillet with a little oil until it is crispy and golden brown.

Some tips for storing and reheating Szechuan Twice Cooked Pork include:

Letting the pork cool to room temperature before storing to prevent moisture from accumulating and causing the meat to become soggy.

Using an airtight container to store the pork to prevent air from reaching the meat and causing it to become dry and tough.

Reheating the pork in a skillet with a little oil to crisp up the exterior and add flavor to the dish.

Frequently Asked Questions

What is Szechuan Twice Cooked Pork?

Szechuan Twice Cooked Pork is a traditional Chinese dish that originated in the Szechuan province. It is made with pork belly that is cooked twice, first by braising it in a flavorful liquid and then by stir-frying it with a variety of aromatics and sauces.

What is chili bean sauce?

Chili bean sauce is a common ingredient in Szechuan cuisine, and it is made with a combination of chili peppers, garlic, ginger, and soy sauce. It has a spicy and savory flavor, and it is often used to add heat and depth to dishes.

Can I use different types of protein?

Yes, you can use different types of protein, such as chicken or beef, for a variation on the dish. However, keep in mind that the cooking time and method may vary depending on the type of protein you use.

Can I make the dish more substantial?

Yes, you can make the dish more substantial by serving it with a variety of sides, such as steamed rice or noodles. You can also add a variety of vegetables, such as bell peppers or carrots, to the stir-fry for added color and nutrition.

How do I store and reheat the dish?

Szechuan Twice Cooked Pork can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, simply microwave the pork until it is hot and steaming, or reheat it in a skillet with a little oil until it is crispy and golden brown.

What are some common mistakes to avoid?

Some common mistakes to avoid when making Szechuan Twice Cooked Pork include overcooking the pork, not using high-quality ingredients, and not adjusting the level of spiciness to your taste. You should also let the pork rest before serving to allow the juices to redistribute and the meat to stay tender.

Can I make the dish more flavorful?

Yes, you can make the dish more flavorful by adding a variety of ingredients, such as fermented bean paste or pickled ginger, to the sauce and aromatics. You can also use different types of chili peppers or hot sauce for added heat and flavor.

What are some variations on the dish?

Some variations on the dish include using different types of protein, such as chicken or beef, and adding a variety of vegetables, such as bell peppers or carrots, to the stir-fry. You can also use different types of noodles or rice, such as udon or jasmine rice, for a variation on the dish.

The Full Recipe

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