Twice Cooked Pork (回锅肉) – One tip to beat the take out.
Hi there, welcome to the ingredient channel where I share easy to follow homemade Chinese recipes. Today we are going to cook another well-known Sichuan dish, the Twice Cooked Pork, or double cooked pork. In Chinese, hui guo rou. This spicy seared pork is very popular and easy to spot on the menus of Chinese restaurants. The pork is boiled and then stir-fried with vegetables, like leeks, scallions, and onions. The dish goes well with rice, and it is not hard to cook at home.
Ingredients:
• Pork ham (1.5 lb, skin on)
• Leek (2 med)
• Star anise (1)
• Dried bay leaves (2)
• Ginger root (2 tsp)
• Garlic (minced 1 tsp)
• Cooking wine (2 tbsp)
• Fermented Black Beans (2 tsp)
• Chinese Sweet Sauce (2 tsp)
• Hot pepper paste (1 tsp)
• Light Soy Sauce (2 tbsp)
• Salt (1 tsp)
• Oyster Sauce (1 tsp)
• Cooking oil (3 tbsp)
#twicecookedpork #theingredient #chinesefood
Twice cooked pork - How to cook Szechuan stir-fry pork (updated)
Twice-cooked pork is Szechuan style stir-fry pork, which requires cooking twice - first simmer in water, followed by pan-frying and enrobed in a glossy thick gorgeous sauce made with a combination of chili bean paste and other unique Szechuan seasonings.
Recipe:
(More details at )
Ingredients:
For the pork: (A)
400g pork belly (weight after purchase, cut into large chunks)
2 stalks scallions, cut into 5cm sections
3 slices ginger
1/4 tsp Szechuan peppercorns (Optional)
For the seasonings: (B)
2 tbsp chili bean paste
1 tbsp black bean
2 tbsp Chinese wine (Optional)
2 tsp sweet bean paste
1 tsp sugar
Aromatics: (C)
1 tbsp cooking oil
2 tsp garlic, coarsely chopped
2 tsp ginger, coarsely chopped
Vegetables: (D)
2 stalks of leek
1 small green bell pepper
2 red chilies
Instructions:
- Place all the ingredients in A into a pot.
- Add sufficient water to submerge the pork.
- Bring the water to a boil.
- Simmer for 15 minutes or until the pork is nearly fully cooked. Drained.
- Dry the pork with kitchen paper towels.
- Slice the pork into thin slices.
- Pan-fried the pork in a pan until both sides turn slightly brown. Remove and leave the oil rendered in the pan.
- Saute the garlic and ginger until aromatic.
- Add seasonings B.
- Return the pork to the pan.
#TwiceCookedPork #回锅肉 #DoubledCookedPork
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One of my FAVOURITE recipes of all time!
This Sticky Chinese Pork Belly is one of my absolute favourite recipes.
This recipe and 99 others are available in my new book 'It's all about dinner'
Pre Order Your Copy:
I'm really excited about this new book because it brings all of the reader's favourites together with some new recipes in one place, it's like the Kitchen Sanctuary greatest hits album
Check out my process for pork that's meltingly tender, with a crispy exterior and gloriously sticky/sweet/spicy coating.
Free printable recipe is available on our site:
Servings 4-6 servings
Ingredients:
Slow-Cooked Pork Belly:
2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
4 1/4 cups (1 Litre) hot chicken/veg stock
1 thumb sized piece of ginger peeled and finely chopped (or 1 tbsp of minced ginger)
3 cloves garlic peeled and chopped in half
1 tbsp. rice wine
1 tbsp. caster sugar
Glaze:
2 tbsp vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger peeled and minced
1 red chilli finely chopped
2 tbsp Honey
2 tbsp brown sugar
3 tbsp dark soy sauce
1 tsp lemon grass paste
To Serve:
Boiled rice
Green Vegetables
Instructions:
1. Add all the slow-cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan.
2. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
3. Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
4. Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.
5. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
6. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.
7. Remove from the heat and serve.
Notes
Can I make it ahead?
Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.
You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.
Can I make it Gluten free?
Yes! Replace the soy sauce with tamari. I've done this several times and it works great.Replace the rice wine with sherry (usually gluten free, but best to check).Also make sure you use gluten free stock.
Can I use my slow cooker?
Yes, you can do the first stage in the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours. Keep an eye on the level of liquid and top up with a little more if needed.
#cookingshow #recipe #fakeaway
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 :
#AuntyMaryCooks #SpicedSweetPotatoFries #SweetPotatoFries #PorkBelly #SourCreamDip #GarlickySourCreamDip #AuntyMaryCuisine #DeliciousFoodMadeEasy
Please SUBSCRIBE to Aunty Mary’s channel for more easy and delicious recipes to come. Also, please LIKE, COMMENT and SHARE with your friends. Thanks a LOT!
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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Twice Cooked Pork, Sichuan Huiguorou Recipe (回锅肉)
Twice cooked pork! This is a classic Sichuan dish that's gotten popular throughout China. This week we're doing this the authentic Sichuan way, which actually isn't very spicy.
Many people seem to use pork belly for this dish, which totally works... but the best cut for this is actually the middle portion of the ham of the pig. Skin on is best either way!
Full, detailed recipe is over here on /r/cooking:
And big thank you to Trevor James, a.k.a. the Food Ranger, for his Qingming footage. Always appreciative of his letting us cut in some of his footage into these videos. Check out his whole video here:
And check out our Patreon if you'd like to support the project!
patreon.com/ChineseCookingDemystified
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ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!