Twice Cooked Pork2013-06-07
Twice cooked pork (Chinese:回鍋肉,hui guo rou),which literally means”return to the pot pork”) is a well-known Sichuan-style Chinese dish of fatty pork leg or belly. The pork in this dish really is cooked twice–first simmered, then stir-fried. This twice cooked pork recipe first simmers the pork in a fragrant mixture of rice wine, ginger, and green onions,then finishes the dish by stir-frying the sliced, simmered pork with garlic and a chile-laced sauce.
The idea is that by boiling the pork belly, it not only renders out some of the fat, it also tenderizes the meat. The pork skin is crisp and melts in your mouth.
Many people consider Twice cooked pork the number one dish of Sichuan cuisine. As the saying goes, if you haven’t eaten this dish in Sichuan, you haven’t actually been to Sichuan, even if you have.
- Pork belly 400g
- Scallion 250g
- 1 teaspoon zanthoxylum
- 1 tablespoon chilli bean sauce
- garlic ,red bell pepper and ginger
- soy sauce or tianmianjiang (sweet wheaten bean paste)
- cooking wine and sugar
In a large saucepan, add enough cold water to cover the pork and bring to a boil.Add the Cooking wine ,ginger,zanthoxylum,onion.
Simmer over medium low heat for 20 minutes , until pork is fully cooked through.
When cool enough to handle, pat dry and slice into 1/4-cm thick pieces(a layer of fat, a layer of meat, and then the skin on top).Chop scallion,garlic red bell pepper and ginger.
Heat a wok over high heat until very hot.Add oil,scallion,garlic red bell pepper,zanthoxylum and ginger,stir-firy until fragrant.
Add pork,stir-fry until pork just begins to crisp.
Add chilli bean sauce ,stir-fry.
Add soy sauce or tianmianjiang (sweet wheaten bean paste) ,stir-fry.
Add cooked leeks, cooking wine and sugar,stir-fry.Transfer to plate and serve.