Twice Cooked Pork

4.3 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 188.5
  • Total Fat: 5.2 g
  • Cholesterol: 60.1 mg
  • Sodium: 435.4 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 22.8 g

View full nutritional breakdown of Twice Cooked Pork calories by ingredient


Adapted from the "Sunset Stir Fry Cookbook Adapted from the "Sunset Stir Fry Cookbook
Number of Servings: 6


    1 lb boneless pork
    1 tablespoon Sherry
    1 thin slice of ginger, crushed with the side of a cleaver
    1 bunch scallions
    2 tsp chili garlic sauce (or 2 dried red chiles crumbled)
    4 tsp hoisin sauce
    1 tablespoon soy sauce
    1 tsp sugar
    2 bell peppers (any color)
    2 cloves minced garlic
    1 tsp fresh minced ginger


Makes 6 servings of about 1.0 cups each.

1. Place pork, sherry, ginger slice, and a single scallion cut in half in saucepan. Fill with water until meat is barely covered. Cover and simmer until meat is tender (about 45 minutes).

2. Remove meat from broth and refrigerate until cold. Then cut into 1 and a half inch pieces.

3. Combine garlic chili sauce, hoisin sauce, soy sauce, and sugar in bowl. Cut bell peppers and scallions into bite size pieces.

4. Heat wok. Add 2 tablespoons vegetable or peanut oil. Add bell peppers and stir fry for 1-2 minutes, then remove. Add another tablespoon oil to wok. Add garlic and minced ginger to wok, then add pork and stir fry for 1-2 minutes. Add sauce and stir fry until pork is coated with sauce. Add back in peppers and the scallions. Stir fry until heated through.

Serve with your favorite rice.

Number of Servings: 6

Recipe submitted by SparkPeople user MMMCHELLE.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    I was so glad to find this recipe posted. I used to make this one from that Sunset recipe book all the time! I have no idea where the book is now and hate getting cook books out. This is an excellent dish! - 4/9/16

  • no profile photo

    My husband just loves this recipe. This is how I always make it. - 2/22/11

  • no profile photo

    Very Good
    Tasty! I added a lot of veggies - even better! - 8/21/10