Twice Cooked Pork. Twice-cooked pork or double-cooked pork (Chinese: 回锅肉; pinyin: huíguōròu) is a Chinese dish from Sichuan. The dish's ingredients include pork, which is simmered, sliced, and stir-fried; commonly stir-fried vegetables such as cabbage, bell peppers, onions, or scallions. Twice Cooked Pork, or hui guo rou (回鍋肉), is a Sichuan dish of spicy seared pork belly that's way too famous to ignore and too delicious not to share.
Most of the difference lies in the side ingredients.
Twice-cooked pork is Szechuan style stir-fry pork, which requires cooking twice - first simmer in water, followed by pan-frying and enrobed in a glossy.
Twice-cooked pork is a Sichuan dish of fatty pork leg or belly that gets two very different cooking preparations.
You can cook Twice Cooked Pork using 16 ingredients and 12 steps. Here is how you cook that.
Ingredients of Twice Cooked Pork
- It's 1/4 of Cabbage.
- Prepare 150 grams of Pork belly (boiled pork).
- Prepare 1/2 of or 2 small Red or green bell pepper.
- It's 1 of Japanese leek.
- Prepare 1/2 of knob Minced ginger.
- It's 1 clove of Minced garlic.
- It's 1 tsp of Doubanjiang.
- It's 2 tbsp of Tianmianjiang.
- Prepare 1 tbsp of ★Sake.
- It's 2 tsp of ★Soy sauce.
- You need 1 tsp of ★Oyster sauce.
- Prepare 1/2 tsp of ★Sugar.
- It's 1/2 tsp of ★Chinese soup stock.
- It's 1 of Sesame oil.
- Prepare 1 of Pepper.
- It's 1 of Katakuriko slurry.
In the first stage, the belly is simmered just until it is cooked through. Twice-cooked pork is quite rare on our dinner table, because it's a festival dish for my family. First, the dish takes some effort to prepare. Twice cooked pork is a famous Szechuan food that requires cooking twice.
Twice Cooked Pork step by step
- Roughly chop the cabbage, slice the leek diagonally, cut the pepper in half and roughly chop. Cut the boiled pork into 5 mm thick slices..
- Parboil the cabbage in salted water and then drain. (Or cook lightly in the microwave.) Cook the pepper in oil..
- Heat some sesame oil in a wok and saute the ginger and garlic. Add the pork and pan-fry on medium-low heat until both sides are browned..
- Add the doubanjiang and tianmianjiang and mix in well. Raise the heat to high and add the pepper, leek, and cabbage. Stir in the ★ ingredients..
- Lastly, pour in the katakuriko slurry to thicken the sauce..
- Step 4: ※ Don't coat the meat with the doubanjiang and tian mian jiang right away. Let it simmer a little directly on the pan's surface until fragrant, and then coat the meat..
- "Batter-fried Shrimp with Ra-yu Mayo Sauce" https://cookpad.com/us/recipes/143348-ebimayo-batter-fried-shrimp-with-ra-yu-mayo-sauce.
- "Ma Lai Gao" https://cookpad.com/us/recipes/145887-chinese-cake-ma-lai-gao.
- "Cucumber & Cellophane Noodles with Spicy Sauce" https://cookpad.com/us/recipes/145889-spicy-cucumber-and-cellophane-noodle-salad.
- "Dan Dan Noodles with Black Sesame Seeds".
- "Shrimp Spring Rolls" https://cookpad.com/us/recipes/143330-my-familys-crispy-shrimp-spring-rolls.
- "Shrimp Shumai".
Twice cooked pork is also called double-cooked pork or 回锅肉. The main reason to cook twice, i.e., simmer the pork and. Twice-cooked pork shares a similar flavour profile as classic Sichuan dishes such as Mapo Tofu and Traditional twice cooked pork calls for green garlic (Suan Miao/蒜苗), a young garlic plant that. The pork belly is boiled once to tenderize and then stir-fried with garlic scapes, tianmianjiang and Add the garlic sprouts and stir-fry with the pork until the garlic sprouts are cooked through. Twice cooked pork AKA "回锅肉", It is a must try dish when you visit Sichuan China.
