Twice cooked pork

Dong Po Rou (东坡肉) is a timeless Chinese braised pork belly dish that symbolizes richness, prosperity, and celebration — making it perfect for your Chinese New Year feast. Originating from Hangzhou and named after the famous Song Dynasty scholar Su Dong Po, this dish is prized for its melt-in-your-mouth texture and rich savory-sweet flavor. This …

Twice-cooked pork (回锅肉) is one dish that I regularly order in Chinese restaurants. After much procrastination, I finally decided to make it at home. Twice cooked pork is a famous Szechuan food that requires cooking twice. First, the pork is simmered in water, followed by pan-frying, and enrobed in a glossy thick gorgeous sauce made …