Hangzhou pepper twice-cooked pork

Overview

My daughter suddenly said she wanted to eat twice-cooked pork and looked at me with a cute expression and wet eyes. Although the old mother has never cooked twice-cooked pork, how can she refuse? Being omnipotent in front of my daughter, I quickly searched for recipes online. My habit is not to read one person's recipes, but to compare the recipes of many people and read the comments under the recipes to identify and summarize the method that suits me best. Yes, although my recipe for twice-cooked pork today comes from online cooking friends, it is different from them. This dish uses fat and lean pork belly, not too spicy Hangzhou pepper as the main ingredient, and is paired with sweet noodle sauce and soybean sauce. It is fat but not greasy, fragrant and slightly spicy, and is a good side dish.

Tags

• hot dishes
• home cooking
• quick dishes
• preparing meals
• lunch
• dinner
• balsamic vinegar
• cooking wine
• dried red pepper
• garlic
• green onions
• hangzhou pepper
• light soy sauce
• pork belly
• soybean paste
• sweet noodle sauce
• white sugar
• ginger slices

Ingredients

Steps

1. 1 Remove the stalks of the pepper and cut into diagonal sections, dice the dried red pepper, slice the ginger and garlic, and prepare the seasoning. The white sugar was added later when tasting, so it was not included in the collection of ingredients. However, although I prepared the balsamic vinegar, I forgot to add it in the end.

   

2. 2 Heat the iron pot, very hot and smoking, and perform hot moxibustion on the pork belly with the skin side down. This is to destroy the sweat glands and remove the fishy smell.

   

3. 3 Blanch the meat until it becomes burnt black, as shown in the picture.

   

4. 4 Use a knife to scrape off the scorch marks on the skin of the pork belly, wash it and put it in a pot with cold water. The water should be large enough to cover the pork belly. Cut 3 slices of ginger, cut half a green onion into sections and put it into the pot. Add 1 tablespoon of cooking wine. After boiling, cook for more than half an hour until chopsticks can easily pierce the pork belly.

   

5. 5 Remove the pork belly and rinse with cold water to cool down.

   

6. 6 Use kitchen paper towels to dry the surface of the pork belly and cut into 2~3MM thick slices.

   

7. 7 Pour a little oil into a non-stick pan, heat it up, add the meat slices and stir-fry until the meat is oily and the color is slightly yellow, then stir-fry all the seasonings evenly.

   

8. 8 Add the chilli slices, ginger slices, garlic slices, and dried red peppercorns, and stir-fry over high heat for 30 seconds.

   

9. 9 Remove from pan and plate.