Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, our family recipe for sichuan style twice-cooked pork. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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. Twice-cooked pork means that the pork should be cooked twice. Firstly pork is boiled in water until nearly cooked, then use Doubanjiang(also.
Our Family Recipe for Sichuan Style Twice-Cooked Pork is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Our Family Recipe for Sichuan Style Twice-Cooked Pork is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook our family recipe for sichuan style twice-cooked pork using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Our Family Recipe for Sichuan Style Twice-Cooked Pork:
- Prepare 400 grams Thinly-sliced pork belly
- Prepare 1/3 Cabbage
- Prepare 3 Green peppers
- Make ready 1/2 Red bell peppers (optional)
- Prepare 1 Green onion or scallion
- Take 1 1/2 tbsp ★Douchi
- Take 2 tsp ★Tianmianjiang
- Take 1 tsp ★Doubanjiang
- Make ready 1 tsp ★Weipa
- Prepare 1 tbsp ★Soy sauce
- Prepare 1 tbsp ★Sake
- Make ready 2 tbsp Katakuriko
Also, you can optionally include Tianmianjiang (Sweet Bean Paste). Some recipes use it, but our friend from Sichuan insisted that the northern-style Tianminajiang has no place in an authentic Huiguorou. Twice Cooked Pork, or Double Cooked Pork recipe teaches how to cook this popular Sichuan dish which looks red & green and tastes fat but not greasy. The Twice Cooked Pork, also called Double Cooked Pork or Hui Guo Rou in Chinese, is said to rank the first among Sichuan dishes.
Instructions to make Our Family Recipe for Sichuan Style Twice-Cooked Pork:
- It takes no effort if you put the meat and karakuriko flour into a plastic bag and shake.
- It takes no effort if you put the meat and karakuriko flour into a plastic bag and shake them up.
- Chop the bell pepper and cabbage into bite-sizes. Slice the leek or scallion diagonally.
- Stir-fry the meat (from Step 2) in a pan. When brown, add the bell peppers and stir-fry over high heat. Add the cabbage and leek (scallion) and continue frying.
- When the ingredients are just cooked enough, stir in the pre-combined ★ condiments. Mix everything thoroughly and serve!
- You could use miso instead of douchi, but use douchi for the flavor with the most depth.
Twice cooked pork is a classic Sichuan recipe using pork belly, or, occasionally, pork shoulder. Twice-cooked pork gets its name because the pork is first simmered until tender, a process that also renders out a lot of fat, and then stir-fried until nicely browned. Twice Cooked Pork known to some as double-cooked pork, a Sichuan delicacy. Most of Sichuan dishes are packed with intense hotness due to the amount of chili used. This boiled pork and then stir-fried dish are least hot compared to most of the other Sichuan dishes.
So that is going to wrap this up for this exceptional food our family recipe for sichuan style twice-cooked pork recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
