Simmer the whole pork belly with ginger, scallions, and wine in water for 25 minutes until just cooked, then lift it out and chill until firm.PT25M
Slice the chilled belly as thin as you can, skin and all, and cut the leeks on a steep diagonal.PT8M
Fry the pork in a dry hot wok with a little oil until the slices curl and the fat turns clear, then push aside and fry the doubanjiang, tianmianjiang, and black beans until fragrant and red.PT5M
Toss the pork through the paste with the sugar, add the leeks, and stir just until they wilt but stay bright green.PT3M
Can you make Twice-Cooked Pork in an air fryer? — Yes
Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.
Can you freeze Twice-Cooked Pork? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Twice-Cooked Pork ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Twice-Cooked Pork gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
Is Twice-Cooked Pork vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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