The name is literal: you boil the pork belly whole, chill it so it slices clean, then fry the slices until the edges curl and crisp. The soul of the dish is doubanjiang fried in oil until it turns the fat red and fragrant.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook35 min
Makes4 servings
CuisineChinese
Cost$$
Dairy-free
Contains gluten · soy
Make it gluten-free: swap in tamari instead of soy sauce (check the other labels too).
The Ingredients — and where to get them
Cook for4servings
Pork belly
Skin-on belly gives the fat that renders and crisps in the second cook.
Can you make Twice-Cooked Pork in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
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 tamari instead of soy sauce (check the other labels too).
Is Twice-Cooked Pork vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
Cooked it? Changed something that worked? Leave a note for the next person — first-name basis, no account.
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