Twice-Cooked Pork
Twice-Cooked Pork is a classic Sichuan dish where sliced pork belly is first simmered until just cooked, then sliced and stir-fried with fermented black beans, chili paste, and vegetables like leeks or bell peppers. The double-cooking method creates a tender interior with a slightly crisp exterior, while the bold sauce delivers a signature spicy, savory, and slightly numbing flavor profile.
🍽️ Nutrition at a glance
This dish is high in fat and protein from the pork belly, with minimal carbohydrates unless served with rice. A typical serving provides significant B vitamins, zinc, and iron, and generally ranges from 400-600 calories depending on portion size and oil used.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 25 g |
| Carbs | 15 g |
| Fat | 30 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 800 mg |
| Potassium | 350 mg |
| Vitamin B6 | 0.5 mg |
| Thiamin | 0.4 mg |
| Niacin | 6 mg |
| Iron | 2 mg |
| Zinc | 3 mg |
| Phosphorus | 200 mg |
| Selenium | 15 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The 'twice-cooked' technique is a clever way to render fat and build layered textures, while the use of fermented black bean paste (douchi) adds a deep umami complexity that's central to Sichuan cuisine's 'málà' (numbing-spicy) flavor philosophy.
