Twice Cooked Pork (回锅肉)
Tian
About Twice Cooked Pork (Huí Guō Ròu)
Twice Cooked Pork, known as "回锅肉" (Huí Guō Ròu) in Mandarin, holds a venerable spot in Chinese culinary traditions. This dish traces its roots back to the Sichuan province, renowned for its spicy and pungent flavors. As the name suggests, the pork is cooked twice—first boiled, then stir-fried. The boiling process tenderizes the pork belly, making it succulent, while the subsequent frying with fragrant ingredients imparts a rich flavor.
The dish's history is as rich as its taste. Traditionally, families in Sichuan would boil large portions of pork for meals, and the leftovers were often recooked the next day with spices and other ingredients. This practice was economical and reduced food waste. Over time, as this recooking technique grew in popularity, it became a unique culinary method in its own right.
Today, Twice Cooked Pork stands as a testament to the ingenuity of Chinese chefs of the past, showcasing how simple ingredients can be transformed into a sumptuous meal. It's not just a dish—it's a journey through the annals of Chinese culinary history, offering a taste that resonates both with nostalgia and novelty.
How To Make Twice Cooked Pork
Ingredients
- Pork belly (0.88 to 1.1 pounds or 400-500gram)
- Garlic
- Chili peppers (2-3 pieces)
- Ginger
- Green onion
- Celery (2 stalks - optional)
Sauce
- 2 tablespoons soy sauce
- ½ tablespoon dark soy sauce
- 1 tablespoon Chili bean paste (郫县豆瓣)
- ½ tablespoon Laoganma black beans in chili
- 1 teaspoon salt
Cooking Instructions
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Boiling the Pork: Place the whole pork belly in cold water with some ginger and celery (this helps remove any odors). Let it boil for about 22 minutes.
Tip: While waiting, you can prepare the ginger, garlic, green onion, and chili.
- Slice the Pork: Once boiled, slice the pork into thin cubes. Exercise caution as the pork will be hot.
- Prepare the Base: On high heat, add 1 tablespoon of oil to the pan. Introduce the sliced ginger and garlic. Sauté for about 15 seconds.
- Add Pork: Add the sliced pork and stir-fry for 2 minutes.
-
Spice it Up: Mix in 1 tablespoon of chili bean paste and ½ tablespoon of Laoganma black beans sauce. Stir-fry for another minute.
Tip: If you don't have chili bean paste, just increase the Lao Gan Ma black beans sauce by a tablespoon. The taste remains delightful!
- Add Sauce: Pour in 1 tablespoon of soy sauce and ½ tablespoon of dark soy sauce. After 30 seconds, season with ¼ tablespoon of salt.
- Final Touches: Toss in the chopped green onions and colorful chili peppers. Stir-fry for a final minute, and voilà—your dish is ready to impress!
Enjoy!
Enjoy the rich and savory taste of this traditional Chinese delicacy. Perfect with a side of steamed rice!
