Twice Cooked Pork 回鍋肉 - The Essential Sichuan Classic Dish You Must Try
Learn how to easily make the most staple homestyle dish of Szechuan: Twice Cooked Pork. Subscribe for more video like this:
Twice-cooked pork is one of the representative dishes of homestyle dishes in the traditional Sichuan cuisine. Twice-cooked pork originated in rural areas of Sichuan. It has always been regarded as the first of Sichuan cuisine. When it comes to Sichuan cuisine, one must think of twice-cooked pork. In addition to garlic sprouts (green garlic), you can also use chili peppers, onions, leeks to make twice-cooked pork. Every family have their own interpretation of the dish. This versatility of also gives the twice-cooked pork a unique charm.
------Timestamps------
00:00 Intro & Ingredients
01:18 1st cook: pre-boil the meat
02:42 2nd cook: important tip!
03:28 Stir Fry
04:48 Enjoy!
05:12 Ingredient list and cooking tips
Twice cooked pork - recipe:
Ingredients:
* Pork belly, 400g
* Green garlic or leek ( can use other veggies)
* Dou ban jiang (fermented broad bean paste) 1.5tbsp
* Dou chi (fermented black bean) 1tsp
* Sugar 1tsp
* Ginger 1piece
* Garlic (if not using green garlic)
1st cook(can be done days ahead):
1.Put pork belly in cold water, bring it to a boil.
2.Skim the surface until clear
3.Turn the heat to medium and simmer for 20-30min
4.Chill the pork in the fridge
2nd cook:
1.Green garlic, cut in to 1inch strips diagonally
2.Slice the meat thin
3.Have all the condiments ready
4.Heat pan on medium, dash of oil, meat slices in and stir fry until oil comes out and meat slice curl a bit
5.Condiments in and fry until fragrant
6.Green garlic in, stir fry until done, about 1min.
7.Enjoy with rice!
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I'm Jo, a food and cooking enthusiast and passionate chef. I love explore new recipes and connect with different food cultures. On my channel you'll find many interesting recipes with my unique take on them.
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Twice Cooked Pork Recipe (Hui Guo Rou / 回锅肉)
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Twice cooked pork AKA “回锅肉”, It is a must try dish when you visit Sichuan China. After I got so many requests for this, I know I need to do it. It is so classic that every family in Sichuan knows how to make it.
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**LIST OF INGREDIENTS**
**FOR BLANCHING THE PORK**
- 1 pound of pork belly
- 3 slices of ginger
- 2 pieces of leek
- 1 tbsp of Sichuan peppercorn [Amazon Link:
- 2 tbsp of Chinese cooking wine [Shaohsing Rice Cooking Wine:
- 1/2 tbsp of dark soy sauce [Pearl River Bridge Superior Dark Soy Sauce:
**VEGETABLES**
- 3 cloves of garlic
- 2 tbsp of ginger strips
- 5 ounces of leeks
- 3 green chilies and 1 red chili
**SEASONING**
- 1.5 tbsp of Chinese cooking wine
- 1.5 tbsp of the broth that we blanch the pork with
- 1 tsp of sugar
- 1 tsp of sweet bean paste [甜面酱 Amazon buying choice:
- 1.5 tbsp Sichuan Dou ban Jiang [豆瓣酱 Amazon buying choice:
**STEP BY STEP**
- Get a nice piece of pork belly. Make sure it has the clear layer. That will ensure your pork turn out juicy and flavorful.
- Prepared a pot with water. Bring it to a boil. Add in few slices of ginger, 2 pieces of leek, 1 tbsp of Sichuan peppercorn, 2 tbsp of Chinese cooking wine, 1/2 tbsp of dark soy sauce. Then put your meat in.
- Turn the heat to low and let it cook for 20 minutes. Twice cooked pork – That means we need to cook the pork twice. So this is the first time.
- Test the pork with chopstick after 20 minutes. If the chopstick can go through easily, that means it is ready.
- Pop the pork in the fridge. It will help to cool down the pork faster, also, will dry out the surface of the pork and lock the juice inside so when you cut it, there won’t be water splash everywhere.
- While waiting, you can prepare your vegetables.
- Ginger, slice it. Then cut it into strips.
- 3 cloves of garlic, peel it then roughly chop it.
- Leeks, cut it into short strips.
- Chilies, roughly cut it into small pieces.
- Now you can take the pork out of the fridge and cut it into thin pieces.
- Let’s start cooking. Heat up your wok. Add a little bit oil in it and put in your pork. Try to separate the meat so most of the pork touches the bottom. Let 1 side cook for about 20 seconds and then give it a mix. Separate it again and cook it for another 20 seconds.
- After 3 minutes, you should see the fat is coming out from the pork. If you don’t like that much fat you can take some oil out. I don’t mind it so I didn’t take it out.
- Now it is time for the seasoning. 1.5 tbsp of Chinese cooking wine, 1.5 tbsp of the broth that we cooked the pork with, 1 tsp of sugar, 1 tsp of sweet bean paste, 1.5 tbsp of Dou ban jiang. Dou Ban Jiang is the most common sauce in Sichuan, if you like Sichuan food, you should store 1 bottle in you kitchen.
- Mix the pork with all the seasoning. Keep cooking this on medium heat. You can tell it is ready by the color.
- Then you can add the rest of ingredients. The garlic, the ginger, the leeks and the chilies. Give it a mix and turn the heat to high. Stir this for 2 minutes until the chilies are getting a little soft and everything is well combined. Take it out and you are done!
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
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Authentic Sichuan Homemade Dish -- Twice-Cooked Pork
Huí Guō Ròu
回锅肉
Twice-cooked pork
Twice-cooked Pork is is a must-have dish for every Sichuan family. Every family has their own recipe for that. But here is the most classic one for you guys. Hope you enjoy this dish
If you have chance to visit Chengdu, please come our cooking class????????????????
Website: unchartedsichuan.com
Come to share this video if you like our yummy dish
Super delicious Chinese recipe: Twice Cooked Pork, or hui guo rou
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. If you’ve never tried it, you NEED to make this recipe. It is simply and unequivocally delicious！
Ingredients:
1 pound pork belly (450g, you HAVE to use pork belly, or it's not twice cooked pork)
2 slices ginger
RECIPE ????????
Authentic Twice Cooked Pork Belly Sichuan Cuisine Recipe (Hui Guo Rou) 回锅肉四川传统做法
Hey guys! I'll need a wok after this one lol
Twice cooked pork is a traditional dish in Chengdu. People used to boil the pork first so that it can be preserved for a longer time before it's used (before they had refrigerators!). This is why you can see hanging pork belly in front of traditional restaurants in Chengdu. You can order the dish and the cook will cut off a slice of the already cooked pork and cook it in the dish for a second time! The pork belly is actually very delicious after cooked twice because you can't taste the fat!
Ingredients:
Pork Belly (0.5 lb)
Garlic (6 cloves)
Genger
Leek (1 stock)
Green pepper (half)
Red Pepper (half)
Sichuan Broadbean Chilli Paste (1 table spoon)
Light soy sauce (1 tea spoon)
Dark soy sauce (half tea spoon)
Sugar (half tea spoon)
The Secret to Tender and Succulent Meat (Stir Fry Pork With Green Pepper)
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Pork stir fry with green pepper, or what we call “青椒肉丝” is a simple recipe, but it involves a Chinese restaurant’s secret. I am sure many of you have wondered why the meat in Chinese restaurants is so tender and succulent. I will reveal the secret and you will be able to make perfect stir fry from now on.
INGREDIENTS:
To Marinade the Pork
223 grams (1/2 lb) of pork
1/4 tsp of salt
1/4 tsp of white pepper (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1 egg white
1 tbsp of cornstarch (Amazon Link -
1 tbsp of cooking oil
To Make the Sauce (碗芡)
1 tbsp of light soy sauce (Amazon Link -
1/2 tbsp of oyster sauce (Amazon Link -
1/2 tsp of sugar
1/2 tsp of five spice powder (Amazon Link -
1 tsp of cornstarch (Amazon Link -
60g (1/4 cup) of water
Others:
2 tbsp of pork lard or vegetable oil to stir fry
170 g (6 oz) Green pepper
3 cloves of garlic, diced
1.5 tsp of sweet flour sauce (Tian Mian sauce) (Amazon Link -
INSTRUCTIONS
Thinly julienne the pork and marinade it with salt, white pepper, dark soy sauce, Chinese cooking wine, and egg white. Mix well then continue to massage the meat for 5 minutes.
Add a big drizzle of oil and mix to prevent the meat from tangling, making it easier to stir fry later. Set it aside.
Thinly slice the garlic and julienne the green chili pepper. If you don’t eat spicy food, use bell pepper.
In a bowl, thoroughly combine the light soy sauce, oyster sauce, sugar, five-spice powder, cornstarch, and water. Set it aside
Turn the heat to high and heat the wok until smoking hot. Add the pork lard and stir the pork over high heat for a couple of minutes or until the meat changes color.
Add the tiam mian jiang (甜面酱) and mix well.
Switch the heat to medium, and add the garlic and green pepper. Keep mixing until the pepper is slightly welted. Pour in the sauce and stir well. Serve with white rice.