twice cooked pork, or hui guo rou (回鍋肉), is a Sichuan dish of spicy seared pork stomach that’s too well-known to disregard and too scrumptious to not share. When you have by no means tried it, you must make this recipe. it is easy and unmistakably scrumptious!
sure, Shanghai Braised Pork Stomach is irresistible and sure, Cantonese Roasted Pork Stomach is scrumptious, however Chinese Sichuan Pork Stomach recipes are totally different and when cooked proper, this dish simply melts within the mouth and provides a pleasant spicy bean taste which you could accompany with two or three servings of rice.
In america, this dish has developed because the demand for genuine Chinese delicacies has grown. I distinctly bear in mind the twice-boiled pork we used to make at our take-out restaurant within the previous days: boiled pork, cabbage, 5-spice tofu, inexperienced and purple pepper, hoisin sauce, soy sauce, and scorching sauce. For a protracted, very long time, I believed we have been making “twice cooked pork.”
However as increasingly more genuine Sichuan eating places open, the true twice-cooked pork is revealed. it is extremely decadent and addictive.
In case you’re in a restaurant with loads of Chinese diners and see this dish on the menu, ask for it. it’s more than likely fairly genuine.
We additionally ate the dish typically whereas dwelling in Beijing, and we developed this specific recipe based mostly on some of one of the best variations we had within the metropolis. solely one of the best for our readers!
pork cooked twice: recipe directions
essential notes, earlier than we start:
- do not forget to organize the rice forward of time as a result of you’ll need it.
- simply to make this very clear: pork is sliced after it’s boiled.
- the precise spicy bean paste actually makes this dish, so see the picture under for the precise model.
in a medium saucepan, deliver 2 quarts of water to a boil. add the entire piece of pork stomach and the ginger, and produce the pot again to a boil. cut back warmth and simmer for half-hour, till pork is tender and cooked by way of. take away pork from pot and place beneath chilly working water for a couple of minute. reserve.
Whereas the pork is cooling, put together all the opposite components. as soon as able to cook dinner (do not do that forward of time, or the pork will dry out), slice the bacon thinly (slices must be about 1/8-inch thick).
Warmth your wok over excessive warmth till it begins to smoke. add 1 tablespoon oil and brown the pork, till frivolously caramelized, about 90 seconds. flip the warmth to medium-low and scoop out the pork. add one other tablespoon of oil to the wok.
Add the spicy bean paste to the wok and fry within the oil for about 30 seconds to deliver out the flavour and colour. the colour have to be purple; take note of warmth to keep away from burning your self.
Now add the garlic and fry for 30 seconds.
elevate the warmth to excessive and add the pork, lengthy scorching inexperienced peppers, and leeks.
Sauté for a minute. add shaoxing wine, soy sauce, and sugar. stir all the pieces collectively. as soon as the leeks and peppers are cooked by way of (nonetheless with a bit of a crunch), it is able to serve.
