Twice Cooked Pork or hui guo rou 回鍋肉 is a Sichuan dish of spicy pork belly. Explosive oil meat and its flavor is tend towards the salty side.
Chinese Food Recipe Twice Cooked Pork Belly Video Added Twice Cooked Pork Pork Belly Pork Recipes
The belly is simmered whole in barely boiling water until its partially cooked.

Twice cooked pork. Twice cooked pork is a stir-fried dish from Sichuan that is definitely worth adding to your home cooking repertoire. It belongs to Sichuan cuisine. TWICE-COOKED STICKY PORK BELLY.
What is Twice Cooked Pork. Twice-cooked pork means that the pork should be cooked twice. Firstly pork is boiled in water until nearly cooked then use Doubanjiang also known as broad bean paste fermented black soy beans Douchi ginger garlic and side ingredients to stir.
Traditional twice cooked pork calls for green garlic Suan Miao蒜苗 a young garlic plant that resembles scallions to go with the pork belly. Cooking the pork belly twice allows the fatty layer to gently melt away leaving enough to keep the pork moist and succulent. It gives the dish a nice colour an aromatic.
This is such a simple dish that you can prepare in under 30 minutesIngredientspork shou. If playback doesn. Slice the cloves of garlic and half the long hot green pepper vertically.
In ancient times it was called You Bao Rou 油爆肉 lit. Twice cooked pork or double-cooked pork is one of the representative dishes of Sichuan traditional dishes. Remove the seeds and then cut into 1 ½ inch pieces.
The main reason to cook twice ie simmer the pork and follow by pan-frying or deep-frying is to get rid of the undesirable porky smell. The Twice Cooked Pork also called Double Cooked Pork or Hui Guo Rou in Chinese is said to rank the first among Sichuan dishes. While the pork is cooling prepare the other ingredients.
Twice Cooked Pork or hui guo rou 回鍋肉 is a Sichuan dish of spicy seared pork belly thats way too famous to ignore and too delicious not to share. The dish sister dish of Yan Jian Rou Chili Pork has spread its fame throughout China even the world.
The only tricky part about making twice-cooked pork is remembering to do the first round of cooking in advance. If there is a chance to go to Sichuan it is strongly recommended to taste the authentic Twice Cooked Pork. The name twice-cooked comes from the cooking method that requires boiling the fatty pork first and then stir fry in the wok.
During the Ming Qing dynasty the adding of chili pepper made twice-cooked pork became a bit spicy and basically shaped its flavor. Reheating it in a hot oven creates the crispy crackling we all love. I love Sichuan twice-cooked pork with chilli cucumber and peppers.
Twice cooked pork is also called double-cooked pork or 回锅肉. It is mainly made from pig rump meat green. If youve never tried it you NEED to make this recipe.
Pork is simmered sliced and then. Consider cooking an extra piece of pork as the end result really is so delicious. The basic technique is simple.
It is simply and unequivocally delicious. Twice-cooked pork is a representative of a Sichuan household dish.
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