Once the leeks and are wilted and the peppers are cooked (while still having a little crunch), it’s ready to serve. Napa cabbage is sweet and super-tasty, but restaurants did not use it because it was more expensive and also had much higher water content resulting in too much liquid in the sauce. In a small bowl, mix together the sauce ingredients and set aside. Brilliant reply Bob !!
If you find yourself in a restaurant with a lot of Chinese diners and you see this dish on the menu, order it. I didn’t have leeks so I used onions. The pork is simmered in water, followed by pan-frying and enrobed in a glossy thick gorgeous sauce made with a combination of chili bean paste and other unique Szechuan seasonings. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. Yes, Shanghai Braised pork belly is irresistible and yes, Cantonese roast pork belly is delicious, but pork belly recipes in Sichuan, China are different and when cooked right, this dish melts in your mouth and gives such a pleasant hot chili bean flavor that you may down two or three servings of rice with it. Hi Kate, I think cooking the sliced pork belly should be fine. It gives the dish a sharp spicy taste as well as an unique fragrance. Season the pork and sear in batches, then remove and set aside. So I had to make some changes to the recipe due to a lack of ingredients. It’s amazingly decadent and addictive. I made some rice infused with saffron and bay leaf. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. It is simply and unequivocally delicious! This site uses Akismet to reduce spam. Now add the garlic and fry for 30 seconds.
Add pork and marinade and stir-fry 5-6 minutes or until pork … my friend turned me on to double cooked pork in Jersey City, NJ a few years back. Hi Dia, not sure what you mean, but if you have sliced the raw pork belly already, you can cook the pork belly slices in some water, which is different from the recipe (which says to cook the whole piece of pork belly first and then slice it before stir frying). Hi Dave, adding Sichuan peppercorns or Sichuan peppercorn powder is optional, or as you say, a chef’s choice. Add another tablespoon of oil to the wok. It is simply and unequivocally delicious! Does the recipe use skin on or skinless pork belly? Pretty simple but very … I grew up eating this dish in San Francisco’s China Town. Try some kohlrabi in your stir fries. Add 1 tablespoon of oil and sear the pork, until you get a light caramelization, about 90 seconds. The result is a cuisine with strong savory flavor and slightly spicy, which is the hallmark of Szechuan … Hi Bob, you’re right. i’m fairly sure it had peppercorns in it, that lent both heat and aroma to it, but i don’t see it in your recipe or anyone else’s for that matter. If you’ve never tried it, you NEED to make this recipe. Heat your wok over high heat until just starting to smoke. Add the spicy broad bean paste to the wok and let it fry in the oil for about 30 seconds to bring out the flavor and color. We also had the dish often while living in Beijing, and developed this particular recipe based off of some of the best versions we had around the city. Fry the garlic until golden – about 30 secs – then add the broccoli and onions. The color should be red; pay attention to the heat to avoid burning. Jerry’s version is a totally different recipe hahaha! Turn the heat to medium-low and scoop out the pork. Thanks again for your comment and happy cooking! It is coming into season and who knows what will be at the market! Add the whole piece of pork belly and the ginger, and bring the pot to a boil again. Recipe from Good Food magazine, February 2014. Lower the heat and simmer for 30 minutes, until the pork is tender and cooked through. I didn’t have fresh ginger so I had to use powdered ginger. Add the shaoxing wine, soy sauce, and sugar. Heat your wok over high heat until just starting to smoke.
Twice Cooked Pork, or hui guo rou (回鍋肉), is a Sichuan dish of spicy seared pork belly that’s way too famous to ignore and too delicious not to share. It turned out absolutely delicious. The only question I have is.. the leek I bought had a firm white/green stem in the middle. hot and fragrant, couldn’t stop eating it. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice.
Whether using whole or sliced pork belly, simmering would be better than boiling. (450g, you HAVE to use pork belly, or it's not twice cooked pork), (seeds removed and cut into 1 1/2 inch pieces), (split lengthwise, washed thoroughly, and cut in 2-inch pieces). Once you are ready to cook (don't do this in advance, or the pork will dry out), thinly slice the pork belly (slices should be about 1/8 inch thick). Keep stir-frying for another 2-3 mins until everything is hot and simmering. Sichuan fried crispy pork is an underrated Sichuan dish.
Also, is it napa cabbage or some other form of cabbage that is used, in the cabbage version of this dish. If I use napa cabbage rather than the leeks, are there any other changes that I need to make. This Chinese classic recipe is way too famous to ignore and too delicious not to share. Hi Joe, we used pork belly with the skin on for this recipe. While the pork is cooling, prepare all the other ingredients. Remove the pork from the pot and run it under cold running water for about a minute. But as more and more authentic Sichuan restaurants open up, the true twice cooked pork has revealed itself. I just love trying new styles of dishes, new flavors, after all that’s … Hi Brenda, I am fairly certain that years ago in Chinatown, the cabbage they used was ordinary round cabbage. Twice cooked pork is still one of my faves also! Brown the pork, braise in broth then toss the meat in the sauce.
I’ll make a shopping note to buy some and give it a try ;-). (The five-year old borscht was also still quite good!) Hi Jerry, good point on improvising and I have to say, your description is probably the most improvised version of this recipe to date. Add bell pepper to pan; stir-fry 2 minutes. have you ever heard of this or do you think it was just the chef’s choice? Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Szechuan cuisine has very bold flavors and spiciness resulting from use of garlic and chili peppers. Heat oil in a large nonstick skillet over medium-high heat. Hi Lianna, you can use the whole leek once you trim off the roots.
Stir everything together. Add the spicy broad bean paste to the wok and let it fry in the oil for about 30 seconds to bring out the flavor and color. Is that stem usable in the dish? The skin is nice and tender after the first cooking of the pork ;-). lol. Happy cooking!
Stir-fry for a minute. Made this successfully tonight. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! I recently had a version that was made with leeks, it wasn’t bad, but this is one of my favorite dishes from my childhood, and it was made with cabbage.
Various online calculators also provide different results, depending on their sources. This dish is what he always without fail orders when we go out to a Chinese restaurant. This is so delicious. During the freezer clean-out/re-organization a found a piece of pork belly and made this again. Yes, spring onions or scallions also work! To make sticky Sichuan pork, you’ll need Sichuan peppercorns and a few other seasonings and spices. https://www.bbcgoodfood.com/recipes/sichuan-pork-broccoli-cashew-stir-fry Brown the pork, braise in broth then toss the meat in the sauce. TheWoksofLife.com is written and produced for informational purposes only. Add another tablespoon of oil to the wok. I have lurked on this site for awhile now and your recipes never fail to please!
So I didn’t have pork belly so I used pork chops. I did not use it this time. I have made and eaten this dish for lunch/dinner the past four days…so amazing! With very basic ingredients, fried pork creates aromatic crispy shell and tender meat inside. Pretty simple …
I guess some of you might find it difficult to get this special ingredient. Set aside. I julienned this and added it with the leeks. Stir everything together. At what point does improvisation become a totally different recipe? A Chinese-inspired one-pan supper with crunchy greens and nuts, and a rich chilli and soy sauce. I’m still laughing !! Add pork, chili garlic sauce, and ginger to pan; stir-fry for2 minutes. Twice Cooked Pork, or hui guo rou (回鍋肉), is a Sichuan dish of spicy seared pork belly.
Fish flavor is one of the main Sichuan cuisine flavors.
New! Turn the heat to medium-low and scoop out the pork. I didn’t have a spicy green pepper so I used bell pepper and soaked some dry New Mexican red peppers for it color and hint of spice.