Twice Cooked Pork Coastal Soul Bundle

📲 This is a digital product — no physical items will be shipped. You will receive instant access to your download by email after purchase.

Tenderness. Texture. Balance. Technique.

Inspired by a classic technique, this is Chef Marvin Woods’ version of Twice Cooked Pork.

The recipe begins with sliced pork belly poached with bay leaf, whole garlic cloves, and fresh ginger. The pork is then cooled, patted dry, and crisped in toasted sesame oil.

A sauce is prepared with minced garlic, Chinese chili bean paste—or doubanjiang—Shaoxing cooking wine, dark soy sauce, and granulated sugar. Baby leeks are cooked separately until just tender with a slight bite, then folded into the pork and sauce before serving.

Pork belly is the traditional choice for this recipe. The included Chef’s Note also identifies boneless, skinless chicken thighs as an optional weeknight version prepared using the same technique.

What’s Inside Twice Cooked Pork

This digital recipe bundle includes:

Foundational Techniques — Instructions for poaching the pork with bay leaf, garlic, and ginger, along with instructions for slicing and preparing the baby leeks.

Master Shopping List — The required produce, aromatics, protein, pantry ingredients, oils, and sauces organized into shopping categories.

Full Ingredient List — The recipe’s ingredients and quantities, including pork belly, garlic, ginger, baby leeks, toasted sesame oil, Chinese chili bean paste, Shaoxing cooking wine, dark soy sauce, and granulated sugar.

Step-by-Step Instructions — The preparation and cooking method presented in sequence, from slicing and poaching the pork through preparing the sauce and folding in the cooked leeks.

Technique Notes — Notes about drying the poached pork before crisping it, briefly cooking the chili bean paste before adding the wine, and preparing the leeks separately.

Chef’s Note — Guidance for using boneless, skinless chicken thighs as an alternative to pork belly.

Twice Cooked Pork brings the recipe, shopping list, foundational preparation steps, instructions, technique notes, and Chef’s Note together in one downloadable guide.