Twice Cooked Pork 回鍋肉
Twice-cooked pork is one of the representative dishes of homestyle dishes in the traditional Sichuan cuisine. Twice-cooked pork originated in rural areas of Sichuan. It has always been regarded as the first of Sichuan cuisine. When it comes to Sichuan cuisine, one must think of twice-cooked pork. In addition to garlic sprouts (green garlic), you can also use chili peppers, onions, leeks to make twice-cooked pork. Every family have their own interpretation of the dish. This versatility of also gives the twice-cooked pork a unique charm.
The Origins of Twice-Cooked Pork:
Twice-Cooked Pork, also known as 'Huí Guō Ròu' in Mandarin, hails from the Sichuan province of China. With a history dating back centuries, this dish has become a staple in Chinese cuisine, celebrated for its rich flavors and innovative cooking process. The dish traditionally features slices of pork belly that undergo a two-step cooking method, resulting in a perfect blend of textures and tastes.
Ingredients:
Pork belly, 400g
Green garlic or leek ( can use other veggies)
Dou ban jiang (fermented broad bean paste) 1.5tbsp
Dou chi (fermented black bean) 1tsp
Sugar 1tsp
Ginger 1piece
Garlic (if not using green garlic)
Step 1: Boiling the Pork:
Once the pork belly is in the cold water, gradually bring it to a boil over medium-high heat. As the water begins to simmer, impurities and foam will rise to the surface. Skim off this foam diligently until the broth is clear. This process not only enhances the visual appeal of the dish but also contributes to a cleaner and purer flavor.
reduce the heat to medium and let the pork simmer for a duration of 20 to 30 minutes. This slow simmering allows the pork belly to become tender while infusing it with the subtle flavors of the broth. Keep an eye on the pot to ensure a gentle simmer, which is crucial for achieving the desired texture.
Remove it from the heat and let it cool. To expedite the cooling process, place the pork in the refrigerator. Cooling is a crucial step that not only firms up the pork for easy slicing but also allows the flavors to intensify.
Step 2: Stir-Frying to Perfection:
Gather your ingredients: fresh green garlic cut into 1-inch strips, thinly sliced meat, and condiments. Having everything ready beforehand ensures a smooth and efficient cooking process.
Place a pan on medium heat and add a dash of oil. Allow the oil to heat up.
Add the thinly sliced meat to the heated pan and stir-fry until the meat slices release their natural juices, and the edges start to curl. This initial step not only seals in the meat's juices but also sets the stage for a flavorful foundation.
Add in the condiments, stir-fry until the fragrant aromas fill your kitchen, signaling that the flavors are melding together beautifully.
Toss the garlic strips into the pan and stir-fry for about a minute. The goal here is to cook the garlic until it's done but still retains its fresh and slightly crisp texture.
The combination of savory meat, aromatic condiments, and the mild pungency of green garlic creates a symphony of flavors that pairs wonderfully with a bed of steamed rice.
