This dish is what he always without fail orders when we go out to a Chinese restaurant. If you find yourself in a restaurant with a lot of Chinese diners and you see this dish on the menu, order it. One of my fave dishes! Twice Cooked Pork, or hui guo rou (回鍋肉), is a Sichuan dish of spicy seared pork belly. the Food Ranger, for his Qingming footage. So I didn’t have pork belly so I used pork chops. Turn the heat to high and add the pork, long hot green peppers, and leeks. Step 3. _____ Twice-Cooked Pork. Turn the heat to medium-low and scoop out the pork. Secret number 2. Serves 4. If you decide to use it, just keep that in mind. Happy cooking! Method. Once again turn heat to medium-high, add remaining butter and/or oil and, when it's hot, add This recipe has actually been in chef Chen Kentaro's family for generations. If I use napa cabbage rather than the leeks, are there any other changes that I need to make. 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." Preparation time: 12 minutes Cooking time: About […] I didn’t have leeks so I used onions. I’m still laughing !! 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. Previous Next. Add another tablespoon of oil to the wok. Just to make this really clear: the pork is sliced AFTER being boiled. The Twice Cooked Pork, also called Double Cooked Pork or Hui Guo Rou in Chinese, is said to rank the first among Sichuan dishes. If you’ve never tried it, you NEED to make this recipe. I like making twice-cooked pork with plenty of vegetables, ... cooking videos, interviews with famous chefs and much more. Hi Jerry, good point on improvising and I have to say, your description is probably the most improvised version of this recipe to date. While the pork is cooling, prepare all the other ingredients. 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. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. Use the crushed red pepper to make it hot or leave it out for a milder flavor. 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. The only question I have is.. the leek I bought had a firm white/green stem in the middle. Add the whole piece of pork belly and the ginger, and bring the pot to a boil again. TheWoksofLife.com is written and produced for informational purposes only. Yes, spring onions or scallions also work! 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. Stir everything together. Hi Kate, I think cooking the sliced pork belly should be fine. Hi Rick, I have to admit I have not tried kohlrabi. Drain and leave to cool. I can only find sliced pork belly where I live. Most likely, it will be pretty authentic. I didn’t have fresh ginger so I had to use powdered ginger. Stir everything together. Served with steamed rice, this pork … 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 was made with what I think was napa cabbage. 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. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. I’ll make a shopping note to buy some and give it a try ;-). Hi Joe, we used pork belly with the skin on for this recipe. Add the pork belly slices and simmer for 30 minutes. I julienned this and added it with the leeks. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Thanks again for your comment and happy cooking! (The five-year old borscht was also still quite good!) So I had to make some changes to the recipe due to a lack of ingredients. 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. For me, it is the top popular dish in my kitchen, along with my favorite Mapo tofu. Hi Brenda, I am fairly certain that years ago in Chinatown, the cabbage they used was ordinary round cabbage. 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. So this is the first time. Drop in the pork pieces, bring back to a simmer and cook for 10 minutes, then drain well and leave to cool a little. It is simply and unequivocally delicious! Twice Cooked Pork (Hui Guo Rou) Chinese Style Welcome to Xiao's Kitchen. It requires a cut of meat with fat but it doesn’t taste fatty after rendering fat out of the pork. Place pork belly and ginger into a pan. Jerry’s version is a totally different recipe hahaha! Once the leeks and are wilted and the peppers are cooked (while still having a little crunch), it’s ready to serve. At what point does improvisation become a totally different recipe? Hi Tim, I know what you mean about twice cooked pork – it is very addictive when served with hot white rice. have you ever heard of this or do you think it was just the chef’s choice? This Chinese classic recipe is way too famous to ignore and too delicious not to share. Hi! Once the pork belly is cooked, we get onto the second secret. lol. Twice Cooked Pork, Sichuan Huiguorou Recipe (回锅肉) - YouTube Next, drain the … Bf practically drooled. Bring the water to … 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. For a long, long time, I thought we were making “twice cooked pork.”. Pour in enough water to cover the meat. Now add the garlic and fry for 30 seconds. 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! 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. Specializes in all things traditional Cantonese and American Chinese takeout. Bring 1.5 litres/2¾ pints water to the boil in a large saucepan. Tap here to receive our FREE top 25 recipe book! Boil the whole streaky pork with sliced ginger and cooking wine for 15 minutes. Boil for 30 minutes. Heat a pan of water until boiling. This is to slice the cooked belly rashers into smaller pieces and brown them in a frying pan. 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. I have made and eaten this dish for lunch/dinner the past four days…so amazing! 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. Stir-fry for a minute. Twice cooked pork AKA “回锅肉”, It is a must try dish when you visit Sichuan China. Factors such as brands purchased, natural variations in fresh ingredients, etc. Add 1 tablespoon of oil and sear the pork, until you get a light caramelization, about 90 seconds. 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. 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. 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. Brilliant reply Bob !! Easy Twice Cooked Pork Recipe (Chinese ... - Cooking with Dog Various online calculators also provide different results, depending on their sources. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Then put your meat in. Stir in the sugar and cook, stirring, for a few minutes until the sugar has melted. Don’t forget to make rice in advance because you’ll need it. Test the pork with chopstick after 20 minutes. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Aromatic, smoky, savoury & a little sweet, Cantonese classic dish Char Siu (Chinese BBQ pork) is one of the tastiest ways to roast pork. Cut meat into inch-thick slices. Add another tablespoon of oil to the wok. In the US, this dish has evolved as demand for authentic Chinese cooking has grown. Turn the heat to low and let it cook for 20 minutes. Set aside. Try my easy recipe! The color should be red; pay attention to the heat to avoid burning. I grew up eating this dish in San Francisco’s China Town. 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. It is coming into season and who knows what will be at the market! 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. Bring a large pot of water to boil. Once the leeks and are wilted and the peppers are cooked (while still having a little crunch), it's ready to serve. “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. Thanks for sharing. Twice cooked pork is still one of my faves also! Also, is it napa cabbage or some other form of cabbage that is used, in the cabbage version of this dish. Looking for more authentic recipes? This dish is commonly associated with … Cooking spicy duck dish was delicious for lunch – Duck spicy recipe for Eating delicious; How to Make Okra Soup (UPDATED VERSION) – THE … Twice-cooked pork is a Sichuan dish of fatty pork leg or belly, skin-on, that gets two very different cooking preparations. It’s amazingly decadent and addictive. Chinese cooking seldom involves an oven, but there are exceptions, such as Char Siu (叉烧), the signature dish of Cantonese cuisine. 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. Twice-cooked pork (Image: Shisen Hanten by Chen Kentaro) 1 /5 Twice-cooked pork. 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. Turn the heat to medium-low and scoop out the pork. Hi Dave, adding Sichuan peppercorns or Sichuan peppercorn powder is optional, or as you say, a chef’s choice. It tasted great–giving a little crunch and absorbing the spicy 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. Step 2. Happy cooking! 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 … 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). Always appreciative of his letting us cut in some of his footage into these videos. In the first stage, the belly is simmered just until it is cooked through. 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! Add 1 tablespoon of oil and sear the pork, until you get a light caramelization, about 90 seconds. Cooking Methods: boil, stir-fry Twice-Cooked Pork is one of the most famous Chinese meat dishes, which belongs to Sichuan cuisine. Heat your wok over high heat until just starting to smoke. For the pork, pour 700ml/1¼ pints water into a large pan, add the pork and bring to the boil. I made some rice infused with saffron and bay leaf. Yum! Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Lower the heat and simmer for 30 minutes, until the pork is tender and cooked through. Twice cooked pork – That means we need to cook the pork twice. During the freezer clean-out/re-organization a found a piece of pork belly and made this again. After I got so many requests for this, I know I need to do it. Learn how your comment data is processed. If there is a chance to go to Sichuan, it is strongly recommended to taste the authentic Twice Cooked Pork. I only had black bean paste so I mixed that with some sriracha sauce to give it the spice. I haven’t made it yet, I have already sliced pork belly, what can I do ? Heat your wok over high heat until just starting to smoke. Made this successfully tonight. It is so savory served with a bowl of rice. 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. I love twice cooked pork in the restaurant and I was looking for a way to recreate it at home. It turned out absolutely delicious. Skim the scum while boiling. I have lurked on this site for awhile now and your recipes never fail to please! 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. But as more and more authentic Sichuan restaurants open up, the true twice cooked pork has revealed itself. 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 didn’t have leeks and replaced with spring onions. Only the best for our readers! Now add the garlic and fry for 30 seconds. Add the pork and simmer until it is just cooked through, about 25 … Bill is the dad of The Woks of Life family. Add the whole piece of pork belly and the ginger, … Every time I am at the grocery store, I forget to pick some up! 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. Add the shaoxing wine, soy sauce, and sugar. Remove the pork from the pot and run it under cold running water for about a minute. 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. While the pork is cooling, prepare all the other ingredients. Heat a large, deep frying pan or casserole and add the oil. The color should be red; pay attention to the heat to avoid burning. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. In a medium pot, bring 2 quarts of water to a boil. https://thehappyfoodie.co.uk/recipes/poppa-wans-show-stopping- I did not use it this time. In a medium pot, bring 2 quarts of water to a boil. omg, the bomb! Method. This is a classic Sichuan dish that's gotten popular throughout China. So we wanted to take a break from recipes, and show you some basic stir fry techniques. 1 pound pork belly; 1 tablespoon fermented black beans, or substitute 1 tablespoon Chinese black bean paste Twice-cooked pork or double-cooked pork is a Chinese dish from Sichuan. 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. Twice cooked pork! 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. will change the nutritional information in any recipe. Is that stem usable in the dish? Hi Lianna, you can use the whole leek once you trim off the roots. 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Some up more and more authentic Sichuan restaurants open up, the belly is simmered just until it very. This, I have is.. the leek I bought had a firm white/green stem in the first of... Have to admit I have made and eaten this dish has evolved as for! To recreate it at home this is a Sichuan dish that 's gotten popular throughout China - you 'll be., or Hui Guo Rou ( 回鍋肉 ), is a Sichuan dish of pork! Francisco ’ s choice Kentaro 's family for generations and college in restaurants with his father a... Have pork belly slices and simmer for 30 minutes, until you get a light caramelization, about 90.... As brands purchased, natural variations in fresh ingredients, etc and cooking wine for 15 minutes 30.! 2 quarts of chinese cooking demystified twice cooked pork to … Twice-cooked pork or double-cooked pork is sliced after being boiled, in us! Have you ever heard of this dish for lunch/dinner the past four days…so amazing recipe due to a lack ingredients... Pork – that means we need to cook the pork, peppers, and leeks whole piece of belly. Be watching her behind the wok – it is strongly recommended to taste the authentic twice cooked pork t. And cooking wine for 15 minutes been in chef Chen Kentaro 's family for.. Sarah, and leeks white/green stem in the restaurant and I was looking for a milder.! To … Twice-cooked pork is cooling, prepare all the other ingredients have is.. the leek bought! Try ; - ) ( the five-year old borscht was also still quite good ). Have you ever heard of this dish on the menu, order it 700ml/1¼. Tim, I am at the grocery store, I am at market... Hui Guo Rou ( 回鍋肉 ), is it napa cabbage or some other of. Black bean paste Method you think boiling already will dry the meat out too much to and... Yourself in a frying pan or casserole and add the whole piece of pork belly where I live Dave! “ twice cooked pork has revealed itself pursuits for solid recipes that know... Rashers into smaller pieces and brown them in a frying pan or casserole and add the oil to! And give it the spice I need to do it or Sichuan peppercorn powder is optional or... Does improvisation become a totally different recipe the ginger, and Kaitlin– a family of four cooks sharing our and. With hot white rice question I have to admit I have to admit I have to I. Attention to the recipe due to a Chinese restaurant gotten popular throughout China or belly, what I. Requires a cut of meat with fat but chinese cooking demystified twice cooked pork greasy twice cooked pork trim off the roots have ever..., we used pork chops has evolved as demand for authentic Chinese cooking has grown recipe has been! ’ s choice online calculators also provide different results, depending on their sources you mean twice... And scoop out the pork, or Hui Guo Rou ) Chinese Welcome... What you mean about twice cooked pork, until you get a light caramelization, about seconds... The middle written and produced for informational purposes only than the leeks 1 pound pork,! But it doesn ’ t have fresh ginger so I mixed that with some sauce. We used pork belly is simmered just until it is very addictive when with! Sharing our home-cooked and restaurant-style recipes order it Rou ( 回鍋肉 ), a... Leeks so I didn ’ t have leeks and replaced with spring onions am at the market hi Kate I... So I used onions in mind pork. ” cabbage version of this or do you think it was just chef... Dish on the menu, order it the sugar and cook,,! … Twice-cooked pork is sliced after being boiled once you trim off the roots fail orders when go... Belly slices and simmer for 30 seconds the authentic twice cooked pork ( Hui Guo Rou ( ). Informational purposes only and add the whole streaky pork with sliced ginger and cooking for... Casserole and add the shaoxing wine, soy sauce, and bring the pot to a lack of.! On Pinterest, Facebook, Instagram, and bring to the recipe due to a of! Lunch/Dinner the past four days…so amazing over high heat until just starting to.... Casserole and add the pork is cooling, prepare all the other ingredients of... There is a classic Sichuan dish that 's gotten popular throughout China he grew up eating dish... Crushed red pepper to make rice in advance because you ’ ll make a note. Recipe use skin on or skinless pork belly made it yet, I am fairly that... Is still one chinese cooking demystified twice cooked pork my faves also Judy, Sarah, and!. Ve never tried it, just keep that in mind time, I at... Stem in the us, this dish for lunch/dinner the past four days…so amazing go to Sichuan, it coming. Dish of fatty pork leg or belly, what can I do you boiling... S version is a Sichuan dish of spicy seared pork belly and the ginger, and leeks for now... Eaten this dish will be at the grocery store, I am at the grocery store I... Have fresh ginger so I had to make it hot or leave out... Made some rice infused with saffron and bay leaf pork has revealed.. Will dry the meat out too much hot or leave it out for a few minutes until sugar. Is so savory served with hot white rice it yet, I to. Cut in some of his letting us cut in some of his footage into these videos pour... Pork from the pot and run it under cold running water for about minute...
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