From the perspective of raw materials, salt-fried pork and twice-cooked pork are both made from pork, but the selected pork parts are different. Salt-fried pork usually uses pork ham or pork belly, while twice-cooked pork uses pork belly or alternately fat and lean meat.
In terms of cooking method, salt-fried pork is directly cut into thin slices and fried in oil without any other processing. Twice-cooked pork requires the pork to be cooked or steamed first, then cut into thin slices and returned to the pot for secondary processing.
In terms of taste, the salt-fried pork tastes fresh and tender, with a little grease, and it tastes fragrant but not greasy. Twice-cooked pork is more crispy and delicious, the meat is tender and juicy, and the taste is richer after secondary processing.
There are also differences in seasonings and methods. Salt-fried pork mainly uses seasonings such as tempeh, soy sauce, and garlic sprouts, focusing on the salty flavor, while twice-cooked pork uses seasonings such as bean paste, sweet noodle sauce, and garlic sprouts, highlighting the spicy and soy flavor. In addition, salt-fried pork usually requires frying in oil during the production process, while twice-cooked pork is cooked by stir-frying.
Personally, I think salt-fried pork and twice-cooked pork have their own characteristics and are both delicacies in Sichuan cuisine. When tasting, you can choose different cooking methods and seasoning methods according to your personal taste to better enjoy the taste and nutritional value of the food.