How to Make Twice-Cooked Pork
Twice-cooked pork, also known as 回锅肉 (huí guō ròu) in Chinese, is a popular dish in Sichuan cuisine. It is made by boiling slices of pork belly, cooling them down, and then stir-frying them with vegetables and spices. Here is a step-by-step guide on how to make this delicious dish:
Ingredients:
- 1 pound of pork belly
- 2 tablespoons of soy sauce
- 1 tablespoon of Shaoxing wine
- 1 tablespoon of cornstarch
- 1 tablespoon of vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 green onions, sliced
- 3 cloves of garlic, minced
- 1 tablespoon of Sichuan peppercorns, crushed
Step 1: Boil the Pork Belly
1. Cut the pork belly into thin slices and put them in a pot of boiling water. Boil for 5-10 minutes until the pork is cooked through. Drain the pork and let it cool.
Step 2: Marinate the Pork Belly
2. In a bowl, mix together the soy sauce, Shaoxing wine, and cornstarch. Add the cooled pork belly slices and marinate for 30 minutes.
Step 3: Stir-fry the Vegetables
3. Heat the vegetable oil in a wok or frying pan over high heat. Add the red and green bell peppers and stir-fry for 1-2 minutes. Add the green onions and garlic and stir-fry for another minute.
Step 4: Add the Pork Belly
4. Add the marinated pork belly slices to the wok and stir-fry for 2-3 minutes until the pork is heated through and slightly browned.
Step 5: Season with Sichuan Peppercorns
5. Add the crushed Sichuan peppercorns to the wok and stir-fry for another minute. Serve hot with rice.
Step 6: Enjoy!
6. Your delicious twice-cooked pork is ready to enjoy! This dish is perfect for a family dinner or a special occasion.