Twice-cooked pork

Overview

Twice-cooked pork is a traditional pork dish in Chinese Sichuan cuisine. It is also called braised pork in Western Sichuan. Almost 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. Twice-cooked pork has always been considered the top of Sichuan cuisine and the embodiment of Sichuan cuisine. When mentioning Sichuan cuisine, you must think of twice-cooked pork. There are two criteria for judging authentic twice-cooked pork: 1. The meat slices are stir-fried in a pan, commonly known as boiling. The meat slices must be cooked until they are in the shape of a tea boat, which Chengdu people say is like boiling a lamp; 2. The size of the meat slices is such that it will tremble when picked up with chopsticks. Failure to meet the above two standards will definitely lead to failure of twice-cooked pork. According to these two standards, this is unqualified twice-cooked pork. Moreover, I wanted to make twice-cooked pork on the spur of the moment, and there were no green garlic sprouts, which made it even more unauthentic. But just eat it at home as long as it suits your taste.

Tags

• hot dishes
• home cooking
• autumn recipes
• lunch
• dinner
• cooking wine
• garlic
• hot pepper
• light soy sauce
• onions
• pixian doubanjiang
• pork belly
• zanthoxylum bungeanum
• carrot
• ginger
• vegetable oil

Ingredients

Steps

1. 1 After cleaning the pork belly, put cold water into the pot, add ginger slices and cooking wine, bring to a boil over high heat, then turn to medium heat and simmer for about 15 minutes.

   

2. 2 Slice peppers and carrots, and chop green onion leaves.

   

3. 3 Take out the cooked pork belly and let it cool, then cut into slightly thin slices.

   

4. 4 Heat the wok, add vegetable oil, add the pork belly and stir-fry for a while until the fat is precipitated and the meat slices are slightly browned, then drain the oil and serve.

   

5. 5 Add the onion, ginger, garlic, and peppercorns and saute until fragrant.

   

6. 6 Add Pixian bean paste and stir-fry until red oil is produced.

   

7. 7 Add pork belly, carrots and peppers, add a little cooking wine and light soy sauce and stir-fry until the carrots and peppers are cooked through.

   

8. 8 Add the green onion leaves and stir-fry evenly.

   

9. 9 Finished product pictures