China Station - Naperville | 131. Double Cooked Pork | Pork
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Put the pork belly in a large sauce pan along with the ginger slices, onion pieces, and 1 tablespoon of Chinese cooking wine. Add 2 green onions and 4-5 Sichuan peppercorns (you can skip them if you don't have some by hand). Unlike some of the other bean ingredients, they don't form a paste. I have heard that cooking Twice Cooked Pork is the first test for aspiring chefs wanting to master Sichuan cuisine. When you're ready to begin cooking up your own twice cooked pork at home, Fly By Jing is here to help. The name of this dish, Twice Cooked Pork (or Twice Cooked Meat), is literally derived from the way it is prepared. Toss back the pork slices. Simply pop them in a frying pan to brown them. Use the outer layer for its nice bright green color.
Remove the pork from the pot and place on a plate lined with a few layers of paper towel to cool and drain the extra liquid, until you can handle it with your hands. Add sufficient water to submerge the pork. It is both culturally important and completely delicious, and you can begin making it at home for the next great celebration with friends and family. Black Bean Sauce is another important component of this dish. 1 tablespoon peanut oil (or vegetable oil). We need to use two bowls for the sauces, because one part requires longer cooking time and the other part burns easily if cooked for too long. Many variations of Twice Cooked Pork use other vegetables instead. If you'd like more vegetables in this dish. In my opinion, nobody can resist its aroma and full-body flavor. 1 ½ teaspoon brown sugar.
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Mix the pork with the spicy sauce. Don't like pork belly? Heat a pot of water on high until boiling. Pork belly tends to have a lot of unhealthy fat. You can store the leftovers in an airtight container in the refrigerator for up to 3 days and in the freezer for a month. Twice Cooked Pork (Cheater's Version) Recipe(Printable recipe) By Christine's Recipes. The recipe actually calls for pork rump—which is the cut they use in Sichuan—with the fat layer and outer skin still attached, which is assumedly the 50/50 lean-to-fat ratio this dish is meant to have. Stir-fry over high heat for half a minute, or until the vegetables are no longer look raw. Frequently Asked Questions.
That's really good for Chinese stir fry. Toss with the pork pieces until well-coated, then cover and refrigerate for at least 20 minutes but up to 40 minutes, tossing again about halfway into the marinating period. Be careful breathing it in because the frying chilies can really cause some discomfort in your lungs. Twice-cooked pork takes time and cannot be done in a hurry, so set aside the hours you need to ensure it goes through each part of the cooking process properly. Use whole pork belly when simmering - otherwise, the pork will over cook and fall apart. Cooking in different stages is characteristic of Chinese cuisine, in which it is not uncommon to cook the same item in a broth or steam and then fry it, or the reverse. Try it once with roasted potatoes and you'll thank me later 😉.
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You need to simmer the whole piece of pork until cooked, then stir fry it with the sauce. Seasonings for The Sauce. Using the right ingredients here is key to getting that authentic flavor (even though this isn't a 100% authentic recipe). Two bowls of sauces. Combine all the seasonings and wait until the oil starts separating from the paste. Here's a dish that will make you look like a pro among your friends, but takes just a little know-how to make delicious. Cook and stir until the pork turns golden and crispy. Notes: - Ideally, try to use pork belly with skin. But in reality, making the meat curl requires a very specific cut of meat (二刀肉) that's located on the ham, with the top half consisting entirely fat and bottom half entirely lean meat.
When seeing the pictures, you may think that twice-cooked pork is quite hot. Remove from heat and serve with white rice. Watch for the skin to turn brown and crispy, then add to the wok this holy trinity of Chinese flavorings: fermented black beans, chili bean paste, and sweet bean paste. Use sweet bean paste (tian mian jiang) to create the most authentic Sichuan taste. Make it a Whole Takeout Meal!
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If you're on a strict gluten free or paleo diet, you will not want to use Chili Bean Sauce aka Doubanjiang as it does contain legumes and most contain some gluten. Pretty much every Sichuan household knows how to make it and because of its wide popularity, there are many variations as well. Remove the pork slices, and leave the oil in the pan. Here are the essential ingredients for your home-cooked twice-cooked pork. Twice-cooked pork may be a slightly more challenging and time-consuming dish to put together than some of the other stir-fries in Chinese home cooking, but it's always worth it. The English name of this dish is well translated from its original Chinese name (回鍋肉 Hui Guo Rou), that literally means "meat that has been returned to the pot".
Add the ginger, scallions, and peppercorns. Even well-seasoned Japanese home cooks are equipped with only Doubanjiang and Tienmianjiang along with the oyster sauce. In addition to the pork, the flavors from twice-cooked pork come from vegetables like cabbage, peppers, and onions and ingredients like bean paste, hoisin sauce, soy sauce, and ginger. There are versions with cabbage, potatoes, chives, garlic shoots or red peppers instead of green. The main ingredient of this dish is well-marbled pork belly, aromatics (garlic, ginger, and scallion), fresh peppers, garlic sprouts, doubanjiang, douchi, and light soy sauce. I may receive commissions for purchases made through links in this post. If you've been following my blog, you'd know I'm a big fan of cooking stir fry sauce in bulk ahead to make faster dinner later.
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Any combination works as long as the total amount of sliced veggies is about 2 cups. This setup uses the least plates and makes it very easy to stir fry without forgetting to add an ingredient. The pork belly I got at Whole Foods was about 75 percent fat, 25 percent lean, which was too fatty for my liking. Thinly sliced pork – You can use pork belly or pork loin in this recipe. Therefore these characters can be translated directly as "return pan meat. In a small bowl, whisk together the ingredients for the sauce and set aside. You can replace it with soy sauce or bottled black bean sauce. 2 long red peppers, seeded, and cut diagonally, into 1-inch (3 cm) pieces. Thank you for reading this long post, and I hope you like my version of twice-cooked pork. 5 pounds pork belly.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Mix sauce 1 and sauce 2 in two separate small bowls. Transfer the sauce to a bowl to cool off. Check this guy out – pretty exciting, huh?