Double Cooked Pork Slices

(Last Updated On: March 23, 2021)

This Double-cooked-pork-slices is a famous dish to test the skill of chefs in the Northeast of China.  How well the dishes are cooked depends on the Chef’s technology and experience.

It’s still  more difficult to cook than it looks. I cooked this recipe many times to get the points below:

  1. When cutting, The pork slices should not be too thin, about 2-3 mm is better.

  2.  Add some white egg to corn starch

  3. The heat cannot be too high, otherwise the pork slices will be overcooked


For the pork

  • 500 gram lean pork, slices about 2-3 mm thin for every piece
  • 1  cup potato starch, 2 cup water
  • 2 cups oil for fried
  • 1/2 teaspoon salt
  • One egg, only use egg white
  • 2 teaspoon shaoxing wine

For the sauce

  • 1/2 teaspoon salt
  • 1 teaspoon starch
  • 6 tablespoon sugar
  • 6 tablespoon vinegar
  • 10 gram scallion, shredded
  • 2 cloves garlic, chopped
  • 1/4 part of one carrot, shredded
  • 2 parsley, coarsely grated
  • 3 tablespoon water


  1. Marinate the pork slices with shaoxing wine and 1/2 teaspoon salt for 10 minutes.
  2. Add water to potato starch, set aside for 20 minutes until layered, Drain the upper layer of water, only keep the starch liquid,.
  3. Add the pork slices and egg white to starch liquid . Make each piece of meat evenly starchy.
  4. Add oil to a wok, heat the wok  over medium heat, fry the pork in turn till harder, fish out.
  5. Heat the wok over high , add pork, fried again, untill brown, remove to a plate.
  6. Mixed the sauce ingredients well, add the sauce to another wok, boiled.
  7. Add fried pork, toss the wok for 2-3 times, let every piece pork be in sauce, remove to the plate immediately.
  8. Ganish with parsley.

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