How To make Twice Cooked Pork and Spicy Vegetables
1/2 lb Pork butt; in one piece
5 ea Mushrooms; large jyo black
2 ea Small dried red chili pepper
2 ea Large cloves garlic, minced
2 t Ginger root, minced
1 ea Small bell pepper
1/4 c Bamboo shoots
1 ea Large carrot
1 ea Cube bean curd
1/3 c Mushroom liquid
1 T Thin soy sauce
1 pn Sugar
1 t Salt
2 T Peanut oil
1 ea Cornstarch paste; as require
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ 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 and Spicy Vegetables's Videos
Stir Fry Vegetables Recipe (very easy) - Twice Cooked Pork/Huiguorou sauce
Ingredients
Meat marinate with salt pepper soy sauce
Onion
Garlic
Cucumber
Carrots
Baguio beans
Cabbage
Wood ear mushroom
Water 50cc
Olive oil
Huiguorou sauce(Twice Cooked Pork)
Note: it's better to saute the Vegetables half cook before starting the meat cooking.
#Stirfry
#Vegetablesrecipe
How To Make Spicy Chili Pork - Fast & Delicious Stir Fry!
This is one of the easiest and fastest ways to prepare a delicious stir fry spicy chili pork. This is a Chinese cuisine style recipe. If you don't like it spicy, feel free to use non-spicy chili.
Ingredients for 3:
200g pork belly
130g chili
1 green onion
1/2 teaspoon salt
2 cloves of garlic
6g ginger
35g vegetable oil
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1/2 teaspoon dark soy sauce
Authentic Twice-Cooked Pork Recipe with Explosive Flavors!
twice-cooked pork
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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Twice Cooked Pork / 回锅肉
How to cook stir fried Twice Cooked Pork Recipe
For the sauce:
2 Tablespoons Broad Bean Paste
1 Teaspoon Soy Sauce
1 Tablespoon Chinese Cooking wine
1 teaspoon sugar
First boil the pork for 20 to 25 minutes (its not fully cooked). Remove from the pot and completely cool the meat. Then slice the pork 1/4 inch thick. Stir fry the meat in batches until the meat has a nice color.
Pour of most of the rendered fat. Add ginger and your choice of vegetables. When you can smell the ginger add your sauce, mix then return all of the pork along with the top part of the green onions.
When the sauce is nice and thick serve.
For info on the knife that I am using
For more info on the The Hyundai Grill Iron Series Click
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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