Twice-cooked pork or double-cooked pork is a Chinese dish in Szechuan cuisine. The pork is simmered, sliced, and then stir-fried -- "returned to the wok." The pork is accompanied with stir-fried vegetables, most commonly leeks, but often cabbage, bell peppers, onions, or scallions. The sauce may include Shaoxing rice wine, hoisin sauce, soy sauce, sugar, ginger, chili bean paste, and tianmianjiang bean paste.
This dish is commonly associated with yan jian rou (Chinese: 鹽煎肉; lit. 'salted fried pork'), which tastes quite similar, but cooked in a different process.