Twice-cooked Pork with Secret Pickled Vegetables

Twice-cooked Pork with Secret Pickled Vegetables

Overview

Twice-cooked pork is a traditional pork dish in Chinese Sichuan cuisine. It is also called braised pork in Western Sichuan. Every household in Sichuan can make it. The characteristics of twice-cooked pork are unique taste, bright red color, fat but not greasy. The so-called reheating means cooking again. As a traditional Sichuan dish, twice-cooked pork plays a very important role in Sichuan cuisine. Twice-cooked pork is often used as the first choice dish in Sichuan cuisine exams. It’s also very simple and quick to make at home, making it a delicious dish to go with meals! (The production venue for this dish is kindly provided by Chengdu Shuimu Huating.) (Expand)

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Ingredients

Steps

  1. Cut the garlic sprouts into about 8cm pieces with a diagonal knife. The head of the garlic sprouts can be gently patted with a knife to make the fried aroma stronger.

    Twice-cooked Pork with Secret Pickled Vegetables step 1

  2. It is recommended that you freeze the pork belly first and cut it after it is frozen hard. It can be cut very thin and the pork belly will not fall apart easily.

    Twice-cooked Pork with Secret Pickled Vegetables step 2

  3. Pack the pork belly, garlic sprouts and pickles separately. You can buy pickled vegetables and wash them with clean water. Firstly, impurities can be washed away. Secondly, some pickles contain a lot of salt. You can wash them to remove the excess salt. After washing, squeeze out the water from the pickles with your hands and put them into a bowl for later use.

    Twice-cooked Pork with Secret Pickled Vegetables step 3

  4. Put the bean paste, spicy sauce, and sea pepper noodles into a bowl according to personal taste and set aside.

    Twice-cooked Pork with Secret Pickled Vegetables step 4

  5. Add sweet noodle sauce, sugar and salt to the sauce bowl

    Twice-cooked Pork with Secret Pickled Vegetables step 5

  6. Put 1000ml oil in the pot and heat it to 80% heat

    Twice-cooked Pork with Secret Pickled Vegetables step 6

  7. Put the pork belly slices into the hot oil pan and stir-fry quickly

    Twice-cooked Pork with Secret Pickled Vegetables step 7

  8. When you see the pork belly slices change color and become hard, turn the whole pot over, use a slotted spoon to pick up the pork belly slices and drain the oil.

    Twice-cooked Pork with Secret Pickled Vegetables step 8

  9. Heat the remaining oil in the pot and add the fried pork belly slices to the pot.

    Twice-cooked Pork with Secret Pickled Vegetables step 9

  10. Pour the seasonings prepared in steps 4 and 5 into the pot and stir-fry evenly

    Twice-cooked Pork with Secret Pickled Vegetables step 10

  11. Cut off the garlic sprouts (cut off the head first, then the leaves). As the saying goes: raw onions and cooked garlic sprouts, the garlic sprouts must be fried before eating.

    Twice-cooked Pork with Secret Pickled Vegetables step 11

  12. Finally add the pickles and stir-fry a little

    Twice-cooked Pork with Secret Pickled Vegetables step 12

  13. Remove from the pot and serve on a plate

    Twice-cooked Pork with Secret Pickled Vegetables step 13