How To make Twice Cooked Pork with Spicy Vegetables
1/2 lb Pork butt in one piece
5 lg Jyo black mushrooms
2 sm Dried red chili peppers,
Minced 2 lg Cloves garlic, minced
2 ts Fresh ginger root, minced
1 sm Bell pepper
1/4 c Bamboo shoots
1 lg Carrot
1 Cube bean curd
1/3 c Mushroom liquid
1 tb Thin soy sauce
1 pn Sugar
1 ts Salt
2 tb Peanut oil
Cornstarch paste Preparation: In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water. Wash, then soak mushrooms in warm water for 1 hour. Squeeze liquid from mushrooms, reserving liquid. Discard mushroom stems, and halve mushrooms. Halve, seed & core bell pepper; cut into pieces about 1" by 1 1/2". Slice bamboo to match bell pepper. Peel carrot; slice on bias into ovals. Remove pork from cooking water, & parboil carrots in water for 1 minute. Slice 2/3 of pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish. Strain mushroom liquid; combine specified amount with soy sauce, sugar & salt. Drain bean curd, rinse in cold water, and slice same size as bell pepper. Stir-fry: Add oil to very hot wok. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute. Add bell pepper, bamboo shoots, carrots & pork; stir-fry for 1 minute. Add bean curd & mushroom liquid; bring to boil. On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp. Push ingredients up side of wok. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring. Recombine with ingredients. Serve.
How To make Twice Cooked Pork with Spicy Vegetables's Videos
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:
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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!
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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Website:
Authentic Twice-Cooked Pork Recipe with Explosive Flavors!
twice-cooked pork
Twice cooked pork belly-- a real Sichuan style pork stir fry
Twice cooked pork (sometimes also referred to as double-cooked pork belly ) is a dish from Sichuan cuisine that is very popular in China. It is made with pork belly that is first cooked in water until almost cooked, then for the second stir-frying process, the slices are fried with garlic sprouts, green peppers, and some of the most important Sichuan seasonings. Since it is slightly salty so should be served with plain rice and noodles.
Full recipe at
Sichuan Double cooked Pork Belly Stir fry 回鍋肉
Pork belly strips are cooked and then the thinly sliced pork belly is fried with thin, red chillies, garlic and leek. Packed with Sichuan mountain spice, it is very savoury and flavourful. This dish is a well-known Sichuan small plate stir fry.
wowzabox.com
Authentic Sichuan Homemade Dish -- Twice-Cooked Pork
Huí Guō Ròu
回锅肉
Twice-cooked pork
Twice-cooked Pork is is a must-have dish for every Sichuan family. Every family has their own recipe for that. But here is the most classic one for you guys. Hope you enjoy this dish
If you have chance to visit Chengdu, please come our cooking class????????????????
Website: unchartedsichuan.com
Come to share this video if you like our yummy dish