Monday, February 10, 2014

Twice Cooked Pork

I'm here today sharing one of our favorite go-to dinners. It's delicious, and I must say it, nutritious. It's packed with protein, and the leeks in it add a great crunchy texture that leaves the dish fully satisfying. I must say that I have a great friend, Kuei, who taught me how to make this dish years ago, and it will always be a family favorite.

Twice Cooked Pork
PREP: 15 minutes           COOK: 15 minutes            READY IN: 30 minutes

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name


  • 1 pound pork (I use the filets, but leftover pork roast might work too)
  • 2 Leek stalks
  • 1 tablespoon oil
  • 4 tablespoons soy sauce, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon white pepper
  • 1 1/2 tablespoons black bean garlic sauce
  • 1 teaspoon chili garlic sauce (optional, we serve ours on the side so people can add as much spice as they wish to the dish)


  1. In a medium pot, bring water to boil, and cook the pork for 8-10 minutes, or until done.
  2. While the pork is cooking, cut the leeks into 3/4" pieces and soak in water. After they have soaked for a few minutes, rinse thoroughly and set on a towel to dry.
  3. Once the pork is cooked, slice into bit sized pieces.
  4. Place a wok on medium heat. Once it's warmed up, add the oil. Add the pork and stir it for a minute.
  5. Put the leeks into the skillet and give it a good stirring.
  6. Add 2 tablespoons of soy sauce to the wok. Stir.
  7. In a small dish, combine the remaining 2 tablespoons of soy sauce, garlic powder, white pepper, sweet bean sauce and chili garlic sauce (optional). Mix it together with a fork.
  8. Add the soy sauce mixture to the wok and stir. 
  9. Cook for another minute or two, or until the leeks are starting to look like they are ready. You don't want to overcook them as they will be soggy.


    1 serving    161 calories   5.3g fat   6.3g carbs    21.2g protein    1.9g sugar   


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