Chinese cuisine is known for its flavorful dishes, from Kung Pao chicken to wanton soup, but one of its most famous is twice-cooked pork. As the name suggests, this dish involves cooking the pork twice, resulting in a crispy exterior and tender interior. If you're looking to try this classic dish, here's everything you need to know.

What's the Origin of Twice-Cooked Pork?

Twice-cooked pork originated in the Sichuan province of China, where it was a traditional dish served during festivals and special occasions. The dish was originally made with fatty pork belly, which was boiled, sliced, and then stir-fried with vegetables and seasonings. However, over time, the dish evolved to include other cuts of pork, such as shoulder or loin, and new cooking techniques were introduced.

How Do Chefs Typically Prepare the Dish Today?

Today, chefs prepare twice-cooked pork in a variety of ways. The most common method involves boiling the pork in water or stock until it's cooked through. The pork is then sliced into thin pieces and stir-fried with vegetables such as bell peppers, leeks, and cabbage. The dish is seasoned with a combination of soy sauce, fermented bean paste, ginger, and garlic, giving it a savory and slightly spicy flavor.

One of the keys to making great twice-cooked pork is to use the right cut of meat. Chefs typically choose cuts that have a good balance of fat and lean meat, such as pork belly or shoulder. The pork is boiled until it's just cooked through, then sliced thinly and stir-fried until crispy.

If you're looking to try twice-cooked pork or other delicious Chinese cuisine, visit Hong Wah Chinese Restaurant in Penfield, NY. Since 2015, this local Chinese restaurant has served residents the best traditional and modern Chinese dishes. View their menu on their website or call (585) 385-2808 to place a takeout order.