Twice Cooked Pork 回鍋肉 - The Essential Sichuan Classic Dish You Must Try 

Learn how to easily make the most staple homestyle dish of Szechuan: Twice Cooked Pork. Subscribe for more video like this: ru-vid.com/show-UCl42TNxzr2YblL6couz3drQ
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.
------Timestamps------
00:00 Intro & Ingredients
01:18 1st cook: pre-boil the meat
02:42 2nd cook: important tip!
03:28 Stir Fry
04:48 Enjoy!
05:12 Ingredient list and cooking tips
Twice cooked pork - recipe:
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)
1st cook(can be done days ahead):
1.Put pork belly in cold water, bring it to a boil.
2.Skim the surface until clear
3.Turn the heat to medium and simmer for 20-30min
4.Chill the pork in the fridge
2nd cook:
1.Green garlic, cut in to 1inch strips diagonally
2.Slice the meat thin
3.Have all the condiments ready
4.Heat pan on medium, dash of oil, meat slices in and stir fry until oil comes out and meat slice curl a bit
5.Condiments in and fry until fragrant
6.Green garlic in, stir fry until done, about 1min.
7.Enjoy with rice!
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I'm Jo, a food and cooking enthusiast and passionate chef. I love explore new recipes and connect with different food cultures. On my channel you'll find many interesting recipes with my unique take on them.
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