Szechuan – Twice Cooked Pork
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.
- 400 g pork belly
- 250 g green garlic
- 1 ginger
- 2-3 Garlic cloves
- spring onions
- 7-8 grains Szechuan pepper
- red dried chili
- 1-2 teaspoon Soy sauce (light)
- 1 tablespoon Pixian bean paste
- cooking wine
- 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.
- 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 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.
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