Twice-cooked pork or double-cooked pork () is a Chinese dish in Sichuan cuisine. The pork belly is simmered, sliced, and then stir-friedâÂÂ"returned to the wok." The pork is accompanied with stir-fried vegetables, most commonly garlic sprouts, but often baby leeks, cabbage, bell peppers, onions, or scallions. The sauce may include Shaoxing rice wine, hoisin sauce, soy sauce, sugar, ginger, chili bean paste, and sweet wheat paste.
This dish is commonly associated with yan jian rou (), which tastes quite similar, but cooked in a different process.
The process of cooking twice-cooked pork involves first simmering pork belly steaks in water with spices, such as ginger, cloves, star anise, jujubes, or salt. After refrigeration to firm the meat, it is cut into thin slices. The pork belly is then returned to a wok and shallow fried in oil, usually along with some vegetables, onions, herbs. It can be served with rice.