Twice-cooked Pork 回锅肉


Chinese Name: 回锅肉

English Name: Twice-cooked Pork; Double-cooked Pork

Category: Sichuan Cuisine川菜

Main Ingredients: Pork

Twice-cooked Pork 回锅肉
Twice-cooked Pork

Twice-cooked Pork回锅肉, one of the representative dishes of Sichuan traditional dishes, belongs to the Sichuan cuisine series. Double-cooked pork originated in rural areas of Sichuan. In ancient times, it was called Oil Frying Pot油爆锅. Most families in Sichuan made double-cooked meat. The so-called return to the pot means cooking again.

Twice-cooked Pork 回锅肉
Double-cooked pork that can stimulate appetite

The status of double-cooked pork in Sichuan cuisine is very important. Double-cooked pork has always been regarded as the first embodiment of Sichuan cuisine. When referring to Sichuan cuisine, most people will inevitably think of double-cooked pork. The meat in the pot is full of color, flavor and flavor. It is the dish most people will choose when they eat.

On September 10, 2018, “Chinese cuisine中国菜” was officially released, and “Sichuan double-cooked pork” was rated as one of the top ten classic Sichuan dishes of “Chinese cuisine”.

Twice-cooked Pork 回锅肉
Tempting twice-cooked pork

It is said that twice-cooked pork originated in the late Qing Dynasty清朝 and was accidentally invented by a Hanlin翰林 surnamed Ling凌. However, the truth is not the case. The origin of twice-cooked pork can be traced back to the Northern Song Dynasty宋朝, but it is impossible to verify when it was born, who planned it, and when it became popular. Although it is impossible to determine whether the fried pork in Song Dynasty is the same as that in twice-cooked pork, the fried pork in Ming Dynasty明朝 clearly presents the basic characteristics of twice-cooked pork.

Twice-cooked Pork 回锅肉
Delicious twice-cooked pork

In ancient times, double-cooked meat was called “oil-fried meat油爆肉”, and its taste was salty. In the Ming and Qing Dynasties, the double-cooked pork was basically shaped due to the introduction of pepper. Later, the creation of Douban豆瓣 in the late Qing Dynasty greatly improved the taste and quality of double-cooked pork, making it the most famous dish in Sichuan cuisine.

Twice-cooked Pork 回锅肉
Double-cooked pork in close range

The unique taste of double-cooked pork and the capsaicin contained in it can stimulate the secretion of saliva and gastric juice, increase appetite, help digestion, promote intestinal peristalsis and prevent constipation.

How to make Twice-cooked Pork?


  • 200g streaky pork
  • 2 garlic
  • 20 pepper
  • 8 ginger slices
  • 2 tablespoons bean paste
  • 2 tablespoons cooking wine
  • A spoonful of sugar
  • A spoonful of salt
  • A spoonful of raw soy sauce
Twice-cooked Pork 回锅肉
Ingredients of double-cooked pork


  • Step 1, First put the meat into a cold water pot, add ginger slices, pour in a tablespoon of cooking wine, then boil the water with high fire, then turn to medium fire and cook for about half an hour.
  • Step 2, When the meat can be pricked through with chopsticks and there is no blood flowing out, the fire can be turned off.
  • Step 3, Cool the cooked meat and cut it into thin slices. This is the place to test the knife work. If it is too thin, it will break when fried; If it’s too thick, it won’t make a good shape. (you can put it in the freezer and freeze it for five minutes, which is easier to cut)
  • Step 4, Cut the garlic into long pieces.
  • Step 5, Pour oil into the frying pan, turn on the high fire to heat the pan, put the cut meat slices into the pan, and stir fry until the meat slices are curly and the fat meat is transparent. In this way, the oil of the pork is fried out and it is not greasy to eat.
  • Step 6, Push the meat to one side of the pot, pour in pepper and bean paste and stir fry. After the oil turns red, you can stir fry the meat and seasoning together.
  • Step 7, Pour in green garlic, cooking wine, salt, sugar and soy sauce and stir fry evenly.
Twice-cooked Pork 回锅肉
Delicious double-cooked pork

Video Guide

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