Twice cooked pork (回锅肉/hui guo rou) or double cooked pork is a traditional pork dishes, belonging to Sichuan cuisine. Origin of rural areas. Sichuan most families can make. Twice cooked pork is characterized by: a unique taste, bright red color, fat but not greasy, fragrant entrance. The so-called skillet, cooking is again meant.
If you go to the Chinese restaurant, I think you’ll look twice-cooked pork dish, today i decided to take a Sichuan cooking classes to understand these particular flavors but inaccessible to Western palates. Here is the recipe of Twice cooked pork, a delicacy that can be easily re-home with more or less chili following its taste and temerity. I crafted my own with half the pepper as advised and I could happily enjoy the result with white rice.
Place the pork belly in a large pot with enough cold water. These give the white end of the spring onion, Szechuan pepper and the rice wine and bring to a boil.
The whole then simmer until the meat is cooked to 80%. Then remove the meat and leave to cool naturally.
The meat cut thin slices about 3 mm. also cut the ginger and garlic slices. And the spring onions in bevel cut into small pieces.
hit the white part of the garlic angel with the flat blade. Then cut the stems inclined approximately 2-3cm long pieces.
A few drops of oil in a wok and fry the meat for about 1-2 minutes until the grease emerges from the meat and is slightly brown. (If the meat has a large fat content, you can do it a little longer roast to reduce the fat. When the meat is rather poor, you should not there too long fry, otherwise "dry out").
The Remove the meat. Then the chillies, Szechuan pepper, ginger, garlic and green onion fry until the flavor emerges.
The Pixian bean paste add and fry for half a minute. Then add the meat again add and mix everything well.
Last add the garlic stems. Season with soy sauce, sugar and cooking. Short stir and serve.