I love making this dish when I’m craving something rich, bold, and deeply satisfying. It’s spicy, savory, and full of that classic Sichuan flavor—but it’s easy enough for any home cook to master.
What I Love About Twice-Cooked Pork with Fermented Black Beans
Twice-cooked pork (回锅肉, huí guō ròu) is one of the most iconic dishes in Sichuan cuisine.
The name comes from the method—the pork is first boiled, then stir-fried—giving it a tender, flavorful interior and a slightly crispy, aromatic edge.
In this version, I don’t use 豆瓣酱 (doubanjiang). Instead, I let fermented black beans (豆豉, douchi) take the lead.
They bring their own rich, earthy saltiness that balances beautifully with pork and leeks. It’s hearty, bold, and deeply umami—just the way I like it.
What Are Fermented Black Beans?
Fermented black beans, or douchi, are a cornerstone of many Chinese dishes. Made by fermenting black soybeans with salt and spices, they pack a powerful punch of savory, funky umami flavor.
They’re commonly used in Sichuan cooking to deepen the flavor of stir-fries and braises. You’ll taste them in dishes like Mapo Tofu, Steamed Ribs, Steamed Chicken with Black Bean Sauce, Steamed Fish With Fermented Black Beans, and of course, Twice-Cooked Pork.
Before cooking, I like to crush or chop them slightly—it really helps release their aroma and flavor into the dish.
Why You‘ll Love This Recipe
- It’s bold, spicy, and full of umami-rich flavor
- The texture contrast of tender pork and crisp garlic chives is irresistible
- No complicated sauces or rare ingredients—just classic pantry staples
- It’s a dish that tastes like something from a Sichuan restaurant, made right in your kitchen
Ingredients
Main ingredients:
- 300 g pork belly
- 2–3 stalks Chinese leek (or garlic shoots)
Aromatics & Seasonings:
- 15 g ginger (about 1 piece)
- 3–4 cloves garlic
- 30 g dried chili peppers (about 5–6 pieces, reduce if preferred less spicy)
- 2 tsp fermented black beans
- 1 tsp dark soy sauce
- 2 tsp light soy sauce
- 3 g salt (about 1 tsp)
- 2 g white granulated sugar (about ½ tsp)
- 2 g MSG (about ½ tsp, optional)
- Cooking oil, as needed
Instructions
Prepare the pork belly:
Rinse the pork belly and remove any surface impurities. Place it in a pot with enough cold water to cover, then bring to a boil over high heat. Once boiling, skim off the foam on top to keep the broth clean. Lower the heat and simmer for 15 minutes, until a chopstick can pierce through the meat easily. Remove and let it cool.
Slice and prep the ingredients:
Once the pork is cool, slice it into thin, even pieces. Cut the ginger into slices, mince the garlic, snip the dried chilies into segments, and cut the garlic shoots or leeks into short sections.
Stir-fry the pork slices:
Heat a bit of oil in a wok or pan. Add the pork slices and stir-fry slowly over low heat until lightly golden. The fat will render out and the edges will become crispy. Spoon out excess oil if needed to reduce greasiness.
Add aromatics and fermented black beans:
Keep a small amount of oil in the pan. Add ginger slices, minced garlic, and the chili segments. Add the 2 tsp fermented black beans.
Season and color the dish:
Pour in 1 tsp dark soy sauce and 2 tsp light soy sauce. Turn the heat to high and stir-fry quickly, making sure the pork slices are evenly coated and richly colored.
Add leeks and final seasoning:
Add the leek or garlic shoot sections and continue stir-frying over high heat. Add 3 g salt, 2 g white granulated sugar, and 2 g MSG (if using). Stir until everything is well mixed and the leeks are just cooked but still crisp.
Serve:
Once the leeks are cooked but not wilted, turn off the heat and transfer to a serving plate. Enjoy hot!
Frequently Asked Questions
Can I skip the fermented black beans?
They are essential for the signature flavor in this version. If you skip them, it will become a different dish entirely.
Can I substitute the leeks?
Yes, garlic shoots or scallions work well. Just keep their texture crisp and fresh.
Why is the pork boiled first?
Boiling makes the pork tender and removes impurities, which gives you a cleaner, more pleasant flavor once it’s stir-fried.
Is MSG necessary?
It’s optional. If you’re sensitive or prefer not to use it, just leave it out. The dish will still be flavorful.
Easy Twice-Cooked Pork Recipe
Ingredients
Main ingredients:
- 300 g pork belly
- 2–3 stalks Chinese leek or garlic shoots
Aromatics & Seasonings:
- 15 g ginger about 1 piece
- 3–4 cloves garlic
- 30 g dried chili peppers about 5–6 pieces, reduce if preferred less spicy
- 2 tsp fermented black beans
- 1 tsp dark soy sauce
- 2 tsp light soy sauce
- 3 g salt about 1 tsp
- 2 g white granulated sugar about ½ tsp
- 2 g MSG about ½ tsp, optional
- Cooking oil as needed
Instructions
Prepare the pork belly:
- Rinse the pork belly and remove any surface impurities. Place it in a pot with enough cold water to cover, then bring to a boil over high heat. Once boiling, skim off the foam on top to keep the broth clean. Lower the heat and simmer for 15 minutes, until a chopstick can pierce through the meat easily. Remove and let it cool.
Slice and prep the ingredients:
- Once the pork is cool, slice it into thin, even pieces. Cut the ginger into slices, mince the garlic, snip the dried chilies into segments, and cut the garlic shoots or leeks into short sections.
Stir-fry the pork slices:
- Heat a bit of oil in a wok or pan. Add the pork slices and stir-fry slowly over low heat until lightly golden. The fat will render out and the edges will become crispy. Spoon out excess oil if needed to reduce greasiness.
Add aromatics and fermented black beans:
- Keep a small amount of oil in the pan. Add ginger slices, minced garlic, and the chili segments. Add the 2 tsp fermented black beans.
Season and color the dish:
- Pour in 1 tsp dark soy sauce and 2 tsp light soy sauce. Turn the heat to high and stir-fry quickly, making sure the pork slices are evenly coated and richly colored.
Add leeks and final seasoning:
- Add the leek or garlic shoot sections and continue stir-frying over high heat. Add 3 g salt, 2 g white granulated sugar, and 2 g MSG (if using). Stir until everything is well mixed and the leeks are just cooked but still crisp.
Serve:
- Once the leeks are cooked but not wilted, turn off the heat and transfer to a serving plate. Enjoy hot!
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