Twice Cooked Pork

We had this for dinner last night. This is really good and flavorful. I had some leftover pork steak, so I skipped the first step where you cook the pork. It comes out delicious either way.

This is a really simple dish to make and tastes like what you get from the restaurant. Just be sure to use a hoisin sauce which tastes good. I like some brands much better than others. There is a link to my favorite brand in the recipe.

Twice Cooked Pork

This Chinese dish is full of flavor and easy to make. If you have leftover pork, you can skip the first step and use that. A fatty cut, such as pork butt, works well.


For the pork

  • 1 lb pork a fatty cut such as pork butt works best
  • 1 tbsp sherry
  • 1 tsp grated ginger or mince up some fresh
  • 1 green onion sliced, include top

For the sauce

  • 1/4 cup hoisin sauce – use good quality brand
  • 1 tbsp soy sauce
  • 1 tsp sugar

For the stir fry

  • 2 tbsp light olive oil
  • 1 red bell pepper cut into 1 inch pieces
  • 1 green bell pepper cut into 1 inch pieces
  • 1 cup red cabbage cut into 1 inch pieces
  • 2 tsp chopped garlic
  • 1 tsp grated ginger
  • 2 green onions sliced, include tops
  • hot cooked rice


Cook the pork

  • Place the pork ingredients in a large saucepan. Cover with water.
  • Simmer covered until the pork is tender, about 45 minutes.
  • Cool and slice.

Make the sauce

  • Combine all of the sauce ingredients in a small bowl and set aside.

Cook the stir fry

  • Add oil to a large skillet or wok and heat over medium high heat.
  • Add the peppers, cabbage, garlic, and ginger. Cook until vegetables are tender, about 3 to 5 minutes.
  • Add the pork and the green onions and cook until warm.
  • Add the sauce ingredients. Stir and heat until it just starts to simmer.
  • Serve with hot cooked rice.
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