Twice cooked pork is a dish that is prepared by cooking pork leg or pork belly. The pork is simmered in a pot then cooled down in the fridge so that the meat and fat firms up. After, it is sliced and stir-fried with cabbage, onion, bell peppers, leeks, and mushrooms until the skin gets brown and crispy.
The dish incorporates a sauce that consists of chili beans, fermented black beans, and rice wine.The dish has a very tasty, savory flavor with a little sweetness coming from the bell peppers, cabbage and onions.

You can also taste a hint of spiciness, which is the signature element of Sichuan cuisine. This is definitely a dish for people who want to try a not-so-spicy Sichuan dish in Chengdu!