Twice-cooked pork (回鍋肉, pronounced hoi-koh-roh) is a classic stir-fry dish with roots in Sichuan, China. In its original form, pork belly with skin is first simmered, then stir-fried with garlic chives (suan miao) and seasoned with a spicy, chili-bean paste sauce. The name “twice-cooked” refers to the process of cooking the pork once by boiling, then again in the wok.
In Japan, the dish became popular thanks to Sichuan-born chef Chen Kenmin, who introduced it to Japanese households. Over time, it was adapted to the Japanese palate by substituting cabbage for garlic chives, stir-frying thinly-sliced pork directly (omitting the boiling step), and opting for a sauce that balances both sweet and savory flavors with tianmianjiang (sweet bean paste).Compared to its Sichuan counterpart, the Japanese version is less spicy, richer in umami, and has a touch of sweetness—making it family-friendly.
Today, it’s a staple in both Chinese restaurants across Japan and in everyday home cooking. Many households also use convenient ready-made sauces, making it one of the most popular “Japanese-Chinese” dishes. It’s loved as a hearty main dish that pairs well with rice.
This recipe features thinly sliced pork belly with cabbage and green peppers, all brought together in a savory sauce—rich, hearty, and packed with meat and vegetables! With just the right amount of spiciness from doubanjiang (chili bean paste) and richness from oyster sauce, it’s a dish that will make you want to dig into a big bowl of rice.
10 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 7 oz thinly sliced pork belly
- 1 /4 of a head cabbage , chopped
- 1 /2 of a green bell pepper , cut into bite-sized pieces
- salt and pepper, to taste
- 1 tsp. doubanjiang (chili bean paste)
- 1/2 tbsp. sesame oil
- A1 tbsp. water
- A1 tbsp. sake
- A1 tbsp. sweet bean paste (tianmianjiang, or substitute with miso)
- A1/2 tbsp. oyster sauce
- A1/2 tbsp. soy sauce
- A1/2 tbsp. sugar
- A1 tsp. grated garlic (from a tube)
- A1 tsp. potato starch
INSTRUCTIONS
- 1
Cut the pork belly into bite-sized pieces. Roughly chop the cabbage. Cut the bell peppers into bite-sized chunks.
- 2
In a bowl, mix together A ingredients (water, sake, sweet bean paste, oyster sauce, soy sauce, sugar, garlic, and potato starch).
- 3
Heat sesame oil in a skillet over medium heat. Add the pork, cook until no longer pink, season lightly with salt and pepper, then stir in the doubanjiang.
- 4
Add the cabbage and bell peppers, stir-fry for 2–3 minutes until the vegetables are tender.
- 5
Pour in the sauce from step 2 and toss everything together until well coated.
RecipeID
376
Tips & Notes
・You can substitute pork loin slices or pork shoulder for the pork belly.
・Sweet bean paste can be replaced with miso if unavailable.
・The flavor is rich and slightly sweet—perfect with rice. Adjust sugar or soy sauce to taste.
・Great for bento lunch boxes.
・Best kept in the refrigerator to preserve the cabbage’s texture, though it can be frozen for up to 3 weeks.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.