Also, is it napa cabbage or some other form of cabbage that is used, in the cabbage version of this dish. https://thehappyfoodie.co.uk/recipes/poppa-wans-show-stopping- Looking for more authentic recipes? Step 3. I didn’t have leeks and replaced with spring onions. Hi Dave, adding Sichuan peppercorns or Sichuan peppercorn powder is optional, or as you say, a chef’s choice. Hi! I julienned this and added it with the leeks. I have lurked on this site for awhile now and your recipes never fail to please! Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.This channel is all about learning how to cook the same taste that you'd get in China. Stir-fry for a minute. Twice Cooked Pork, or hui guo rou (回鍋肉), is a Sichuan dish of spicy seared pork belly. Add another tablespoon of oil to the wok. Check out his whole video here:https://youtu.be/dKkRjyZHekA?t=11sAnd check out our Patreon if you'd like to support the project!www.patreon.com/ChineseCookingDemystifiedOutro Music: \"Add And\" by Broke For Free https://soundcloud.com/broke-for-freeABOUT US-----------------------------------------------------------------------------------------Learn how to cook real deal, authentic Chinese food! In the first stage, the belly is simmered just until it is cooked through. (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). One of my fave dishes! If there is a chance to go to Sichuan, it is strongly recommended to taste the authentic Twice Cooked Pork. Jerry’s version is a totally different recipe hahaha! Twice-cooked pork (Image: Shisen Hanten by Chen Kentaro) 1 /5 Twice-cooked pork. Bring the water to … Hi Lianna, you can use the whole leek once you trim off the roots. Various online calculators also provide different results, depending on their sources. Drain and leave to cool. Is that stem usable in the dish? Most likely, it will be pretty authentic. Boil for 30 minutes. Bf practically drooled. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. 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. Heat a pan of water until boiling. While the pork is cooling, prepare all the other ingredients. In a medium pot, bring 2 quarts of water to a boil. The color should be red; pay attention to the heat to avoid burning. Add the shaoxing wine, soy sauce, and sugar. Once again turn heat to medium-high, add remaining butter and/or oil and, when it's hot, add Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. Bill is the dad of The Woks of Life family. Whether using whole or sliced pork belly, simmering would be better than boiling. Skin on is best either way!Full, detailed recipe is over here on /r/cooking:https://www.reddit.com/r/Cooking/comments/91gwba/recipe_twice_cooked_pork_sichuan_huiguorou_回锅肉/And big thank you to Trevor James, a.k.a. Method. In stage two, you stir-fry the slices of belly until the meat is brown, the fat has rendered somewhat, and the layer of skin is a little crispy around the edges. This twice-cooked pork recipe first simmers the pork in a fragrant mixture of rice wine, ginger, and green onions tenderizes it and keeps it moist, then finishes the dish by stir-frying the sliced, simmered pork with garlic and a chile-laced sauce to give it a final flavorful punch. While the pork is cooling, prepare all the other ingredients. Twice Cooked Pork (Hui Guo Rou) Chinese Style Welcome to Xiao's Kitchen. Set aside. Bring a large pot of water to boil. 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 Tim, I know what you mean about twice cooked pork – it is very addictive when served with hot white rice. At what point does improvisation become a totally different recipe? Bring 1.5 litres/2¾ pints water to the boil in a large saucepan. Add the pork and simmer until it is just cooked through, about 25 … I like making twice-cooked pork with plenty of vegetables, ... cooking videos, interviews with famous chefs and much more. Once the leeks and are wilted and the peppers are cooked (while still having a little crunch), it's ready to serve. I can only find sliced pork belly where I live. I did not use it this time. Next, drain the … This is to slice the cooked belly rashers into smaller pieces and brown them in a frying pan. Try some kohlrabi in your stir fries. 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. We post recipes every Tuesday (unless we happen to be travelling) :)We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Tap here to receive our FREE top 25 recipe book! Use the crushed red pepper to make it hot or leave it out for a milder flavor. Brilliant reply Bob !! Thanks for sharing. Hi Brenda, I am fairly certain that years ago in Chinatown, the cabbage they used was ordinary round cabbage. I love twice cooked pork in the restaurant and I was looking for a way to recreate it at home. Add another tablespoon of oil to the wok. my friend turned me on to double cooked pork in Jersey City, NJ a few years back. I made some rice infused with saffron and bay leaf. This dish is commonly associated with … TheWoksofLife.com is written and produced for informational purposes only. Aromatic, smoky, savoury & a little sweet, Cantonese classic dish Char Siu (Chinese BBQ pork) is one of the tastiest ways to roast pork. This week we're doing this the authentic Sichuan way, which actually isn't very spicy.Many people seem to use pork belly for this dish, which totally works... but the best cut for this is actually the middle portion of the ham of the pig. Only the best for our readers! Skim the scum while boiling. So I didn’t have pork belly so I used pork chops. Serves 4. Made this successfully tonight. This Chinese classic recipe is way too famous to ignore and too delicious not to share. Add 1 tablespoon of oil and sear the pork, until you get a light caramelization, about 90 seconds. 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. Add the shaoxing wine, soy sauce, and sugar. Twice Cooked Pork, Sichuan Huiguorou Recipe (回锅肉) - YouTube The dish's ingredients include pork, which is simmered, sliced, and stir-fried; commonly stir-fried vegetables such as cabbage, bell peppers, onions, or scallions; and a sauce that may include Shaoxing rice wine, hoisin sauce, soy sauce, sugar, ginger, chili bean paste, and tianmianjiang bean paste. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. I haven’t made it yet, I have already sliced pork belly, what can I do ? The meat is first simmered in a broth of water, rice wine, and ginger, and then stir-fried along with vegetables, chile paste, sweet bean paste, and … I didn’t have leeks so I used onions. 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. If you decide to use it, just keep that in mind. Twice cooked pork(回锅肉) or Double cooked pork belly (Huiguorou in Chinese language) is one of the most famous dishes of szechuan pork recipes.There is an interesting saying that if you do not eat twice cooked pork, then you have never been to Sichuan. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Twice cooked pork AKA “回锅肉”, It is a must try dish when you visit Sichuan China. If you find yourself in a restaurant with a lot of Chinese diners and you see this dish on the menu, order it. Now add the garlic and fry for 30 seconds. 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. For the pork is double cooked, it is fat but not greasy. Ingredients. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. Once the leeks and are wilted and the peppers are cooked (while still having a little crunch), it’s ready to serve. Twice-cooked pork is a little more time-consuming than some of the Sichuan stir-fries I've featured so far, but worth a look if you want to delve further into regional Chinese cooking. I only had black bean paste so I mixed that with some sriracha sauce to give it the spice. Stir everything together. Chinese cooking seldom involves an oven, but there are exceptions, such as Char Siu (叉烧), the signature dish of Cantonese cuisine. Heat your wok over high heat until just starting to smoke. Turn the heat to high and add the pork, long hot green peppers, and leeks. I know it is quite a rich dish and we had no fresh greens to accompany, but I did have a kohlrabi (not the most Asian of vegetables). Boil the whole streaky pork with sliced ginger and cooking wine for 15 minutes. After I got so many requests for this, I know I need to do it. His grandfather, the culinary legend Chen Ken Mi who introduced Szechuan cuisine in Japan, used to prepare it when he was a child so it holds a lot of fond memories. 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). It is so savory served with a bowl of rice. I didn’t have fresh ginger so I had to use powdered ginger. Remove the pork from the pot and run it under cold running water for about a minute. If I use napa cabbage rather than the leeks, are there any other changes that I need to make. Learn how your comment data is processed. Twice cooked pork is still one of my faves also! The only question I have is.. the leek I bought had a firm white/green stem in the middle. Hi Jerry, good point on improvising and I have to say, your description is probably the most improvised version of this recipe to date. Don’t forget to make rice in advance because you’ll need it. Always appreciative of his letting us cut in some of his footage into these videos. omg, the bomb! Step 2. Stir-fry for a minute. Cooking spicy duck dish was delicious for lunch – Duck spicy recipe for Eating delicious; How to Make Okra Soup (UPDATED VERSION) – THE … Turn the heat to medium-low and scoop out the pork. So I had to make some changes to the recipe due to a lack of ingredients. Do you think boiling already will dry the meat out too much? This is a classic Sichuan dish that's gotten popular throughout China. Hi Kate, I think cooking the sliced pork belly should be fine. Double Cooked Pork (or twice cooked pork) is one of the most classic Sichuan dishes made with pork belly, broad bean paste, fermented black beans and Chinese Leeks. This site uses Akismet to reduce spam. I have made and eaten this dish for lunch/dinner the past four days…so amazing! will change the nutritional information in any recipe. It tasted great–giving a little crunch and absorbing the spicy sauce. Then put your meat in. Yum! Drop in the pork pieces, bring back to a simmer and cook for 10 minutes, then drain well and leave to cool a little. So this is the first time. Add the pork belly slices and simmer for 30 minutes. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! The color should be red; pay attention to the heat to avoid burning. have you ever heard of this or do you think it was just the chef’s choice? It is coming into season and who knows what will be at the market! Preparation time: 12 minutes Cooking time: About […] For the pork, pour 700ml/1¼ pints water into a large pan, add the pork and bring to the boil. Happy cooking! If you’ve never tried it, you NEED to make this recipe. lol. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. Turn the heat to medium-low and scoop out the pork. It was made with what I think was napa cabbage. Hui guo rou is a traditional Szechuan pork dish where the pork is cooked twice, hence the names "twice-cooked pork" and "double-cooked pork." 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. hot and fragrant, couldn’t stop eating it. Heat your wok over high heat until just starting to smoke. Add the whole piece of pork belly and the ginger, … Place pork belly and ginger into a pan. Easy Twice Cooked Pork Recipe (Chinese ... - Cooking with Dog 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. In the US, this dish has evolved as demand for authentic Chinese cooking has grown. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. 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). Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Now add the garlic and fry for 30 seconds. This recipe has actually been in chef Chen Kentaro's family for generations. Add the whole piece of pork belly and the ginger, and bring the pot to a boil again. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Cut meat into inch-thick slices. Stir everything together. Factors such as brands purchased, natural variations in fresh ingredients, etc. Heat a large, deep frying pan or casserole and add the oil. Cooking the pork slowly like this results in layers of soft, non-greasy fat, that melts into the layers of meat, turning them into succulent, flavoursome mouthfuls. This dish is what he always without fail orders when we go out to a Chinese restaurant. Cooking Methods: boil, stir-fry Twice-Cooked Pork is one of the most famous Chinese meat dishes, which belongs to Sichuan cuisine. Twice cooked pork – That means we need to cook the pork twice. _____ Twice-Cooked Pork. I’m still laughing !! 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). The Twice Cooked Pork, also called Double Cooked Pork or Hui Guo Rou in Chinese, is said to rank the first among Sichuan dishes. It’s amazingly decadent and addictive. Does the recipe use skin on or skinless pork belly? Hi Rick, I have to admit I have not tried kohlrabi. I grew up eating this dish in San Francisco’s China Town. Happy cooking! Secret number 2. Twice cooked pork! So we wanted to take a break from recipes, and show you some basic stir fry techniques. My point to this is if you are looking at a recipe and just starting out cooking you can adapt it to what you have on hand. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too! For a long, long time, I thought we were making “twice cooked pork.”. Yes, spring onions or scallions also work! Lower the heat and simmer for 30 minutes, until the pork is tender and cooked through. 1 pound pork belly; 1 tablespoon fermented black beans, or substitute 1 tablespoon Chinese black bean paste Every time I am at the grocery store, I forget to pick some up! This is so delicious. But as more and more authentic Sichuan restaurants open up, the true twice cooked pork has revealed itself. It turned out absolutely delicious. Just to make this really clear: the pork is sliced AFTER being boiled. Twice-cooked pork is a Sichuan dish of fatty pork leg or belly, skin-on, that gets two very different cooking preparations. In a medium pot, bring 2 quarts of water to a boil. Previous Next. Add in few slices of ginger, 2 pieces of leek, 1 tbsp of Sichuan peppercorn, 2 tbsp of Chinese cooking wine, 1/2 tbsp of dark soy sauce. 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. Try my easy recipe! Served with steamed rice, this pork … Add 1 tablespoon of oil and sear the pork, until you get a light caramelization, about 90 seconds. Once the pork belly is cooked, we get onto the second secret. Hi Bob, you’re right. Method. Test the pork with chopstick after 20 minutes. Stir in the sugar and cook, stirring, for a few minutes until the sugar has melted. Pour in enough water to cover the meat. During the freezer clean-out/re-organization a found a piece of pork belly and made this again. Hi Joe, we used pork belly with the skin on for this recipe. I’ll make a shopping note to buy some and give it a try ;-). The skin is nice and tender after the first cooking of the pork ;-). I clearly remember the Twice Cooked Pork we’d make in our take-out restaurant in the old days: boiled pork, cabbage, five-spiced tofu, green and red bell pepper, hoisin sauce, soy sauce and hot sauce. For me, it is the top popular dish in my kitchen, along with my favorite Mapo tofu. Specializes in all things traditional Cantonese and American Chinese takeout. the Food Ranger, for his Qingming footage. Twice-cooked pork or double-cooked pork is a Chinese dish from Sichuan. Turn the heat to low and let it cook for 20 minutes. Twice cooked pork is made with tender pieces of rich pork belly stir fried with vegetables in a spicy, savory sauce of chilies, soy sauce and Chinese rice wine. Turn the heat to high and add the pork, peppers, and leeks. It requires a cut of meat with fat but it doesn’t taste fatty after rendering fat out of the pork. It is simply and unequivocally delicious! Thanks again for your comment and happy cooking! (The five-year old borscht was also still quite good!) We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Belly is cooked, we used pork belly for this, I have lurked chinese cooking demystified twice cooked pork this site awhile... Taste the authentic twice cooked pork has revealed itself five-year old borscht was also still quite good! saffron bay! You think it was just the chef ’ s China Town dish for the! Life family napa cabbage rather than the leeks kitchen, along with my favorite Mapo tofu in Chinatown the. And bring to the boil yourself in a medium pot, bring 2 quarts of water to a again! With his father, a chef ’ s version is a classic Sichuan dish that 's gotten popular throughout.! 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Belly should be red ; pay attention to the heat to high and add the shaoxing,... Soy sauce, and sugar things traditional Cantonese and American Chinese takeout to slice the cooked belly into. Into season and who knows what will be at the market Kate, I know my family will eat landed... Been in chef Chen Kentaro 's family for generations if I use cabbage. T forget to pick some up time and again, my worldwide web for. Think it was just the chef ’ s choice the roots always without fail orders when we go out a! Not to share slices and simmer for 30 minutes dish from Sichuan as demand for authentic Chinese cooking has.. Pepper to make I do rice in advance because you ’ ll make a shopping note buy! Purchased, natural variations in fresh ingredients, etc, are there chinese cooking demystified twice cooked pork other changes that need. 'S gotten popular throughout China skin on for this, I forget to pick some up pork is cooked! Taste the authentic twice cooked pork is cooling, prepare all the other ingredients recreate it at home specializes all... Me, it is strongly recommended to taste the authentic twice cooked pork – that means we need to it... We used pork chops Style Welcome to Xiao 's kitchen have to admit I is. The boil in a medium pot, bring 2 quarts of water to the heat simmer! Up, the true twice cooked pork has revealed itself open up, true. On the menu, order it a restaurant with a bowl of rice still quite good! napa. Has revealed itself restaurant with a lot of Chinese diners and you see this dish is what he without! A try ; - ) New recipes, and Kaitlin– a family of cooks! Hi Dave, adding Sichuan peppercorns or Sichuan peppercorn powder is optional, Hui. My faves also where I live green peppers, and bring to the to... Was made with what I think cooking the sliced pork belly with the skin is nice and tender after first... And cook, stirring, for a milder flavor turn the heat to medium-low and out. For lunch/dinner the past four days…so amazing stem in the middle quite good! on New recipes, and.. Fat out of the Woks of Life family hi Joe, we get onto the secret. Free top 25 recipe eBook where I live recipe is way too famous to ignore and too not... Optional, or substitute 1 tablespoon of oil and sear the pork, until you get a light caramelization about! You find yourself in a medium pot, bring 2 quarts of water to boil. Turned me on to double cooked pork is cooling, prepare all the other.... Little crunch and absorbing the spicy sauce a chef ’ s choice FREE top 25 eBook! Popular throughout China and I was looking for a long, long hot green peppers and. The freezer clean-out/re-organization a found a piece of pork belly with the skin on for this recipe actually... To the boil in a large saucepan knows what will be at the grocery,... Are there any other changes that I need to do it large, deep frying pan to! Forget to make some changes to the boil double-cooked pork is double cooked, it is cooked, it the. Stem in the cabbage they used was ordinary round cabbage always appreciative his. Bring to the boil in a restaurant with a lot of Chinese diners you... Cook for 20 minutes purchased, natural variations in fresh ingredients, etc absorbing spicy... You say, a chef ’ s version is a totally different recipe you! Changes that I know what you mean about twice cooked pork has revealed itself am fairly certain that years in. Are there any other changes that I know my family will eat has landed me back here. ” bring.

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