How To make Twice Cooked Pork with Spicy Vegetables
1/2 lb Pork butt in one piece
5 lg Jyo black mushrooms
2 sm Dried red chili peppers,
Minced 2 lg Cloves garlic, minced
2 ts Fresh ginger root, minced
1 sm Bell pepper
1/4 c Bamboo shoots
1 lg Carrot
1 Cube bean curd
1/3 c Mushroom liquid
1 tb Thin soy sauce
1 pn Sugar
1 ts Salt
2 tb Peanut oil
Cornstarch paste Preparation: In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water. Wash, then soak mushrooms in warm water for 1 hour. Squeeze liquid from mushrooms, reserving liquid. Discard mushroom stems, and halve mushrooms. Halve, seed & core bell pepper; cut into pieces about 1" by 1 1/2". Slice bamboo to match bell pepper. Peel carrot; slice on bias into ovals. Remove pork from cooking water, & parboil carrots in water for 1 minute. Slice 2/3 of pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish. Strain mushroom liquid; combine specified amount with soy sauce, sugar & salt. Drain bean curd, rinse in cold water, and slice same size as bell pepper. Stir-fry: Add oil to very hot wok. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute. Add bell pepper, bamboo shoots, carrots & pork; stir-fry for 1 minute. Add bean curd & mushroom liquid; bring to boil. On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp. Push ingredients up side of wok. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring. Recombine with ingredients. Serve.
How To make Twice Cooked Pork with Spicy Vegetables's Videos
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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Twice cooked pork belly-- a real Sichuan style pork stir fry
Twice cooked pork (sometimes also referred to as double-cooked pork belly ) is a dish from Sichuan cuisine that is very popular in China. It is made with pork belly that is first cooked in water until almost cooked, then for the second stir-frying process, the slices are fried with garlic sprouts, green peppers, and some of the most important Sichuan seasonings. Since it is slightly salty so should be served with plain rice and noodles.
Full recipe at
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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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
Twice Cooked Pork (回锅肉) – One tip to beat the take out.
Hi there, welcome to the ingredient channel where I share easy to follow homemade Chinese recipes. Today we are going to cook another well-known Sichuan dish, the Twice Cooked Pork, or double cooked pork. In Chinese, hui guo rou. This spicy seared pork is very popular and easy to spot on the menus of Chinese restaurants. The pork is boiled and then stir-fried with vegetables, like leeks, scallions, and onions. The dish goes well with rice, and it is not hard to cook at home.
Ingredients:
• Pork ham (1.5 lb, skin on)
• Leek (2 med)
• Star anise (1)
• Dried bay leaves (2)
• Ginger root (2 tsp)
• Garlic (minced 1 tsp)
• Cooking wine (2 tbsp)
• Fermented Black Beans (2 tsp)
• Chinese Sweet Sauce (2 tsp)
• Hot pepper paste (1 tsp)
• Light Soy Sauce (2 tbsp)
• Salt (1 tsp)
• Oyster Sauce (1 tsp)
• Cooking oil (3 tbsp)
#twicecookedpork #theingredient #chinesefood
This Pork Belly Recipe is SOOO Addictive!
Check out my 3-step process for the best pork belly you've ever tasted. ????????
This Chinese pork belly is meltingly tender with a sweet-spicy-sticky coating. It can easily be made gluten free too!
Free printable recipe:
Ingredients
Slow Cooked Pork Belly:
2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
4 ¼ cups (1 Litre) hot chicken/veg stock
1 thumb sized piece of ginger peeled and finely chopped
3 cloves garlic peeled and chopped in half
1 tbsp. rice wine
1 tbsp. caster sugar
Glaze:
2 tbsp vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger peeled and minced
1 red chilli finely chopped
2 tbsp Honey
2 tbsp brown sugar
3 tbsp dark soy sauce
1 tsp lemon grass paste
To Serve:
Boiled rice
Green Vegetables
Instructions
1. Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan.
2. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
3. Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
4. Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.
5. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
6. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.
7. Remove from the heat and serve with some rice and green veg.
Notes
Can I make it ahead?
Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.
You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.
Can I make it Gluten free?
Yes! Replace the soy sauce with tamari. I've done this several times and it works great.Replace the rice wine with sherry (usually gluten free, but best to check).Also make sure you use gluten free stock.
#Recipe #CookingShow #ComfortFood