Twice cooked pork

Twice-cooked pork or double-cooked pork is a Chinese dish in Sichuan cuisine. The pork belly is simmered, sliced, and then stir-fried—"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.

Description: Wikipedia — Twice-cooked pork, CC BY-SA 4.0