User Rating: 5 / 5 Vote 7

To vote, click on the stars
Twice Cooked Pork Pinterest large

This easy Chinese twice cooked pork stir fry recipe is made with thinly sliced pork shoulder briefly seared then stir fried with vegetables! A quick and easy pork stir fry recipe, twice cooked pork is perfect for weekday dinners!

Twice cooked pork is originally made with thinly sliced pork belly, here I had some leftover pork shoulder so this is the meat I used for this recipe. Pork shoulder is a great cut to use for any Asian style stir fry recipes. Make this recipe the exact same way with pork belly if you can.

What is Twice Cooked Pork:

Twice cooked pork means that the pork is first seared into a little bit of oil, then it is re-cooked or rather re-heated into the vegetables and sauce mix.

The Pork:

I used pork shoulder, pork shoulder is a large cut so I halved it and then thinly sliced it

You can use pork belly or any lean cut for roasts

The vegetables I used:

1/4 white cabbage, you may use spring or Napa cabbage instead,

2 red bell pepper, use any color you like or have on hand

Paris mushrooms, can be substituted by shiitake, enoki, straw mushrooms, etc.

As with all Asian stir fry recipes, you can pretty much replace all the vegetables by those you have on hand or like better, just check that they will cook the same time I am indicating, make this recipe yours.

The sauce:

The sauce is made of soy sauce, ginger and of Sake, can be replaced by Mirin or white wine

Chili sauce, I used sambal oelek, you can use sriracha or chili paste, I like my food hot so be careful when adding it if you do not like it

Optional: Serve this twice cooked pork with a bowl of rice, I count 1 cup of rice for 2 persons + 1 cup for the very hungry ones.

If you like this kind of quick and easy stir fry recipe, you might be interested by my Shrimp rice noodles stir fry or my Chicken curry coconut stir fry, click on my "World Cuisine Category" category for more recipes.

  • 4 servings
  • Easy
  • 1 h 30

Recipe :


Pork shoulder:

14 oz. (400 g.) pork shoulder, halved then thinly sliced

3 heaping tbsp. corn starch


2 tbsp. vegetable oil for cooking

1 garlic clove, chopped

1/4 White cabbage, stems removed, shredded into bite size chunks

2 red bell peppers, cut into bite size chunks

4 Paris mushrooms, thickly sliced

1/4 cup (60 ml) Sake


2 tbsp. soy sauce

1 tsp ginger powder

1 tbsp. Sambal or Sriracha sauce

1 tsp sugar

1 tsp corn starch

Salt to taste

1 tsp sesame oil

Sear the thinly sliced pork:

Lightly sprinkle corn starch on both sides of all the pork slices

Into a large frying pan, heat some oil on medium/high heat, add the pork and sear on both sides until golden, do it in batches if needed, set aside on a plate

Sautéed vegetables:

Into a small bowl, mix all the ingredients for the sauce except the salt and sesame oil, set aside

Into a large pan or wok, heat some vegetable oil on medium heat, add the chopped garlic, cabbage, bell peppers and mushrooms, stir fry until they start to wilt, about 10 to 15 minutes

Add the sake, stir fry a few more minutes until the vegetables are cooked to your liking and the sake has evaporated to half

Lower the heat to medium/low, add the sauce and stir to distribute, add the pork, toss to coat with sauce and cook a few minutes more just to re-heat the pork, taste and adjust seasoning, finally drizzle the sesame oil

Optional, serve with a bowl of rice