Twice Cooked Pork
This chef-curated Twice Cooked Pork offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 22g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 406 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Twice Cooked Pork offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Twice Cooked Pork to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Twice Cooked Pork, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- Amount Measure Ingredient -- Preparation Method
- 1 Lb Pork Shoulder, Boneless & Lean -- whole piece
- 1 Tbsp Dry Sherry
- 1 Slice Ginger -- crushed
- 3 Whole Green Onions -- including tops
- 2 Tsp Hot Bean Sauce <<
>> - 2 Red Chili Peppers -- dried, crushed
- 4 Tsp Hoisin Sauce
- 1 Tbsp Soy Sauce
- 1 Tsp Sugar
- 1 Ea Red And Green Bell Peppers
- 3 Tbsp Oil
- 1/2 Tsp Salt
- 2 Cloves Garlic -- minced
- 1 Tsp Ginger -- minced
- Place pork, sherry, and ginger slice in a 2-quart pan. Cut 1 of the
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
green onions in half crosswise and add to pork, then add enough water to barely cover meatStep 2: Technique & Execution
Bring to a simmer; cover and simmer until meat is tender when pierced (about 45 minutes)Step 3: Technique & Execution
Lift meat from broth and refrigerate until coldStep 4: Technique & Execution
Then cut into 1 1/2-inch-square pieces about 1/8 inch thick. (The fatty parts are considered a delicacy, but remove them if you wish.) In a bowl, combine hot bean sauce, hoisin sauce, soy, and sugarStep 5: Technique & Execution
Seed bell peppers and cut into 1-inch squares; cut remaining green onions into 1-inch lengthsStep 6: Technique & Execution
Place a wok over high heat; when wok is hot, add 2 tbs. of the oilChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 406 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 22g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 23g | Complex, slow-digesting dietary fiber |
| Fat | 20g | Wholesome dietary lipids for micronutrient absorption |
Twice Cooked Pork
This chef-curated Twice Cooked Pork offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: green onions in half crosswise and add to pork, then add enough water to barely cover meat
Technique & Execution: Bring to a simmer; cover and simmer until meat is tender when pierced (about 45 minutes)
Technique & Execution: Lift meat from broth and refrigerate until cold
Technique & Execution: Then cut into 1 1/2-inch-square pieces about 1/8 inch thick. (The fatty parts are considered a delicacy, but remove them if you wish.) In a bowl, combine hot bean sauce, hoisin sauce, soy, and sugar
Technique & Execution: Seed bell peppers and cut into 1-inch squares; cut remaining green onions into 1-inch lengths
Technique & Execution: Place a wok over high heat; when wok is hot, add 2 tbs. of the oil
Tried this recipe?
Let us know how it turned out! Click a star below to leave a review and rate the recipe.
Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
You Might Also Like
Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
Community Reviews
Please log in to leave a review.