How To make Twice Cooked Pork and Spicy Vegetables

Authentic Twice-Cooked Pork Recipe with Explosive Flavors!

twice-cooked pork

Twice-cooked pork - Chinese Recipes - UKTV Food

Rhodes cooking a Chinese sweet and spicy pork recipe from the Sichuan region of China. Gary Rhodes' Rhodes Across China on UKTV Food. You can print the ingredients and instructions at

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)

Easy Spicy Pork and Cabbage Stir Fry - Cooking Vlog #31

Spicy Twice Cooked Pork Stir-Fry Recipe. Easy Cooking Recipe
Pork, cabbage, jalapeno, bell pepper, onions, hoisin sauce, chili oil
Cooking Video. How to video. Keto Friendly Recipe.

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Recipe:
~ 1lbs pork butt sliced
1 head cabbage
1/2 green bell pepper
1 onion
1 jalapeno
3 tablespoons hoisin sauce
2 spoons chili oil

Cut veggies into bite size pieces. Slice pork thinly, season with garlic salt and pepper. Cook veggies (minus the cabbage) in some olive oil. Set aside. Cook pork in a little olive oil until almost cooked, set aside (it will keep cooking and there's one more cooking step). Cook cabbage covered, turning every minute or so and re-covering pan. COok about 5 min. Add sauces and pre-cooked veggies and pork back in. Mix well. Enjoy.

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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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Double Cooked Pork, the most classic Sichuan dish, authentic and savory 回锅肉

#DoubleCookedPork #TwiceCookedPork #doubleCooked #SichuanFood #回锅肉
Double Cooked Pork (or twice cooked pork) is one of the most classic Sichuan dishes made with pork belly, broad bean paste, fermented black beans and Chinese Leeks. It requires a cut of meat with fat but it doesn't taste fatty after rendering fat out of the pork. It is so savory served with a bowl of rice. If you don’t like pork, you may make with fish or chicken, my double cooked fish:


Ingredients:
12 oz pork belly
3 stalks Chinese leeks (or regular leeks or bell peppers)
1 tbsp Sichuan peppercorns
Ginger slices
1 tsp fermented black beans (or paste)
1 tbsp broad bean paste
Light soy sauce
Shaoxing cooking wine
Sugar
Vegetable oil

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Zojirushi Rice Cooker


Ceramic Wok


Carbon steel wok


Cutting Board


Salt and Pepper Wood Containers


Bamboo Steamer


Electric Hot Pot


Dual Sided Hot Pot


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12-Inch Stir Fry Pan


14-Inch Stir Fry


10-Inch and 12-Inch Skillets


3-1/2-Quart Saucepan


Rice Cooker


Emojoy 15 Piece Knife Set


⭐️????????????????’???? Essentials (???????? ????????????????????????????)

Light Soy Sauce


Dark soy sauce


Dark Vinegar


Shao Xing Cooking Wine


Oyster sauce


Spicy broad bean paste (Doubanjiang)


Fermented black bean sauce


Sichuan peppercorns


Sichuan Green Peppercorns


Sichuan Yibin Ya Cai


Dry Noodle


Vermicelli Bean Threads


Rice Cake


Sweet Potato Noodles


Soft Tofu


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Canon EOS Canon EOS 70D


Canon EOS Canon T3i


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