Twice-Cooked Pork

This traditional Chinese dish of Twice-Cooked Pork is simple but very tasty and healthy. The mixture of crushed yellow bean and sweet bean paste give the pork a delicious sweet flavour.

  1. Wash the pork, drop it into boiling water to cover, and parboil for 8 minutes. Remove, drain, and cut into slices about 2 inches long by 1 ½ inches wide ¼ inch thick (7 cm by 4 cm by 16mm) . Set aside.
  2. Cut the scallions on the slant into 1 inch (3 cm) pieces. Set aside.
  3. Heat the oil in a work to very hot 356°F (180°C), or until smoke rises on the surface. Add the pork slices, soybean paste, sweet bean sauce, scallions or shoots, and stock. Stir-fry for 5 minutes, or until the scallions are tender and the soybean paste loses its raw taste. Remove and serve.
Notes: Nick Zhou - Real & Healthy Chinese CookingRecipe from Nicholas Zhou's Real & Healthy Chinese Cooking on
Additional Information:
Number of Portions:
Very easy
Cooking Time:
<45 Min
Nick Zhou