Twice cooked pork(回锅肉) or Double cooked pork belly is one of the most famous dishes of Sichuan cuisine. There is an interesting that if you do not eat twice cooked pork, then you have never been to Sichuan.
The English name is literally translated from Chinese name 回锅肉. And the Chinese name comes from its cooking process: “回”means returning back so twice-cooked pork means that the pork should be cooked twice. Firstly pork is boiled in water with a little amount of salt to be nearly cooked, then use Doubanjiang(also known as broad bean paste), fermented black soy beans (Douchi), ginger, garlic and side ingredients to further stir-fry for flavoring.
Then you may ask how to identify when the pork is nearly cooked?
This is a small tip: use one chopstick to poke the pork from one side to another side to see whether the chopstick meets tough resistance. If there is only small resistance but you can pork the chopstick from one side to another side, then stop boiling and enter the next process.
There are several varieties of twice cooked pork. Some are with cabbage, while others may with green, yellow or red peppers. And there are red pepper twice cooked pork, long beans twice cooked pork and bracken twice cooked pork etc. However, the most commonly side ingredients is leek. Since dish color is commonly be considered as one of the five factors in Chinese cooking philosophy, red peppers are always used together with leek, which contributes a beautifully appearance to improve your appetizer.
There are two popular eating methods of twice cooked pork, one is to match with steamed rice and the other one is to insert the pork into Guo Kui(锅盔) which is a type of Baked Chinese bread.
One of the important factors of making twice cooked pork lies in the choice of pork. Streaky pork meat is the ideal one. And boiled streaky pork is cut into thin pieces.
1. if you do like Sichuan style very much, you can also add some Sichuan peppercorn, dried chili pepper and sliced ginger in the water boiling process. I promise the tastes will be more amazing. But Sichuan peppercorn is not called during stir-frying process.
2. Do remember to cook pork belly in boiling water in order to contain the fresh water. However for cook pork lions, they should be added in cool water.
3. You can also replace leek with others ingredients such as cabbage, peppers and carrots if you take color as one consideration too.
- ½ lb streaky pork (pork belly)
- 1 bunch leek
- 1 tbs salt
- 1 long red pepper (for the consideration of color, can replace it with carrot)
- 2 tbs cooking oil
- 1 tbs broad bean paste: Doubanjiang (can replace with chili paste if failed to find broad bean paste)
- 1 tbs dou-chi(fermented soy beans )
- 2 tbs light soy sauce
- 1 garlic sliced
- 1 tbs ginger sliced
- Get a pot, pour in fresh water. Use high fire to cook the water to boil and then add the pork belly; slow down the fire to simmer for twenty minutes or until the pork meat is just cooked.
- Wash and drain the leeks. Then cut the leeks into sections around 4 to 5 cm. Please use knife with a 45 degree angle. Seed the long red pepper and cut it into long shreds too.
- Remove the pork out of pot, then wait several minutes for it to cool done. Then cut pork into thin slices.
- Get a wok or pan; add the cooked pork slices in the pan to dry-fry for about 3 minutes (if the fat part of the streaky pork slices is more than lean meat). If there is more lean meat than fat part, then short the time to 1.5 minutes for drying the water.
- Move the dry-fried pork slices to one side of the pan; pour in cooking oil add sliced garlic, ginger and Doubanjiang to stir fry for the garlic flavor. Mix all the ingredients together.
- Add black fermented soy beans; add red peppers and leek sections. Stir-fry about 2 minutes or until the leek sections and red peppers becomes soft.
- Add light soy sauce to avoid making this dish too dry and improving fresh taste.