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
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
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
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
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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
⭐️????????????????’???? ???????????????????????????????????????????? (???????? ????????????????????????????)
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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SO TASTY! Spicy Crispy Pork Belly With Onions and Soya Sauce ???? | Aunty Mary Cooks ????
SO TASTY! Spicy Crispy Pork Belly With Onions and Soya Sauce Aunty Mary Cooks. When pork belly is fried until crispy, it tastes especially good when added to a good seasoning sauce. Ginger and chillies spice it up to a notch higher. This dish is very good with plain rice. Aunty Mary shows how to cook this easy recipe spicy pork belly with onions and soya sauce.
Ingredients
750g pork belly, remove skin, slice thinly
3-4 spring onions, cut into sections
3 medium onions, peel and cut into chunks
1/2 bulb garlic, peel and chop finely
1 knob ginger, slice thinly
1 Tbsp dried crushed chillies
Marinade for Pork
1/2 tsp salt
3 Tbsp corn starch
Seasoning Sauce
1&1/2 Tbsp sugar
1&1/2 Tbsp oyster sauce
1 Tbsp soya sauce
1/2 Tbsp dark soya sauce
Note:
1. Can add more crushed chillies if prefer more spicy
2. If prefer opinions to be more crunchy, don’t fry it too long.
If you like pork belly, you may also like these delicious pork belly:
Crispy Pork Belly with Ginger :
Crispy Fish Sauce Pork Belly :
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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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