Twice-cooked Pork


Adapted from the Chinese Restaurant Cookbook

Main Ingredients:
  • 3/4 lb. boneless pork in one piece
  • 3 green onions
  • 1 slice fresh ginger
  • 1 green or red bell pepper
  • 2 cups cabbage
  • 3 cloves garlic
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil
Sauce I:
  • 1 tablespoon hot bean sauce
  • 1 tablespoon hoisin sauce

Sauce II:
  • 4 teaspoons soy sauce
  • 2 teaspoons sherry or sake
  • 1/2 teaspoon sugar


Cut off top of one green onion, saving bulb. Put enough water in a small pot to cover pork. Bring water to a boil, add pork, green onion top, and ginger. Reduce heat and simmer for 25 minutes. Remove pork and let cool. Discard ginger, green onion top, and water.

Slice pork into 1/8" thick slices.

Cut bell pepper into 1" squares. Separate leaves of cabbage and cut into 1 1/2" squares until you have 2 cups worth. (Note: do not use green wrapper leaves for this purpose.) Cut green onions into 1" lengths, keeping tops and bulbs separate. Slice garlic bulbs lengthwise into thin slices.

Combine Sauce I ingredients. Combine Sauce II ingredients.

Heat wok over high heat. Add vegetable oil. When oil is hot, add pork. Stir-fry 30 seconds, then add peppers, green onion bulbs, and garlic. Stir-fry 1 minute. Remove from wok and set aside.

Add salt to the oil in the wok, then add cabbage. Stir-fry cabbage 1 minute until partially translucent. Remove from wok and set aside.

Add Sauce I into the oil in the and stir once or twice. Then add Sauce II, then add pork mixture. Stir-fry until coated with sauce, then add green onion tops and cabbage. Stir-fry quickly to coat with sauce, then remove from heat and serve.

Makes 4 servings.

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