Hello, fellow food lovers! Today, let’s embark on a culinary adventure to the heart of Sichuan cuisine, where the art of Twice Cooked Pork comes to life. This dish, with its tender pork and vibrant flavors, has always been a personal favorite, and I can’t wait to share its magic with you.
A Brief History: Twice Cooked Pork, or “Hui Guo Rou” in Mandarin, is a classic dish in Sichuan cuisine. It’s traditionally made by first boiling pork belly, then slicing and stir-frying it with vegetables and a spicy bean paste. The result is a dish that’s rich, flavorful, and truly unforgettable.
Chinese Twice Cooked Pork
Equipment
- 1 small saucepan
- 1 small bowl
- 1 wok
Ingredients
- 1/2 pound pork belly
- 1- inch piece of fresh ginger peeled and sliced thinly
- 3 cloves garlic crushed and minced
- 1 tablespoon sweet bean paste
- 1 tablespoon chili bean paste
- 1 tablespoon rice wine
- 2 teaspoons dark soy sauce
- 1 teaspoon sugar
- 5 green onions thinly sliced, greens reserved for garnish
- 1 tablespoon peanut oil or other desired oil
- Rice for serving
Instructions
- In a small saucepan, place pork belly and enough water to completely cover it. Pork should fit snuggly in pan. Bring water to boil, then reduce heat and let simmer for 20-25 minutes.
- Remove pork from water, wrap tightly and chill in the refrigerator for at least 4 hours.
- Once pork is chilled, cut it into thin strips and set aside.
- In a small bowl, combine the rice wine, soy sauce, sugar, and sweet bean paste. Whisk until well mixed.
- Preheat a wok over high heat. Add oil and pork belly. Sauté, tossing gently until pork belly begins to brown and crisp around the edges.
- Add garlic, ginger, green onions, and chili bean paste to the wok. Toss and cook for 1 minute.
- Add sauce that was set aside, toss and cook for 3 minutes over low heat.
- Garnish with scallions, if desired.
- Serve immediately with rice.
Video
Notes
Cooking Tips
Creating the perfect Twice Cooked Pork is a culinary journey that requires attention to detail, a love for flavor, and a willingness to experiment. Here are some tips that I’ve gathered over the years that might help you on your journey.
- Choose Your Cut: The cut of pork you choose can greatly affect the outcome of your dish. Pork belly is traditionally used in Twice Cooked Pork due to its layers of fat and meat, which become incredibly tender and flavorful during cooking. However, if you prefer a leaner cut, pork shoulder or loin could also work.
- Boil Your Pork: The first step in making Twice Cooked Pork is boiling the pork. This not only cooks the pork but also renders out some of the fat, resulting in a more flavorful and less greasy dish. When boiling your pork, adding ingredients like ginger, scallions, and Shaoxing wine can help remove any unwanted porky smell.
- Slice Thinly: After boiling, the pork needs to be sliced thinly before it’s stir-fried. This allows the pork to cook quickly and evenly during the second cooking, and also enables it to absorb more of the sauce.
- Use a Hot Wok: For the second cooking, make sure your wok is hot before adding your ingredients. This ensures a quick, even cook and helps to sear the pork, locking in the flavors.
- Balance Your Flavors: Twice Cooked Pork is known for its complex flavors, which come from a variety of ingredients like chili bean paste, fermented black beans, and hoisin sauce. Make sure to balance these flavors to suit your taste. If you prefer a spicier dish, add more chili bean paste. If you prefer a sweeter dish, add more hoisin sauce.
- Don’t Overcook Your Vegetables: Traditional Twice Cooked Pork includes vegetables like bell peppers and leeks. These should be added towards the end of cooking to ensure they remain vibrant and crisp.
- Pair with Rice: The rich, flavorful sauce in Twice Cooked Pork pairs perfectly with steamed rice. The rice not only complements the flavors of the dish but also helps to soak up the delicious sauce.
Remember, cooking is an art, not a science. These tips are just guidelines – feel free to tweak them to suit your taste. The most important thing is to have fun and enjoy the process. After all, the best dishes are made with love!
How to Serve Twice Cooked Pork
Serving Twice Cooked Pork is about more than just plating a dish; it’s about creating a culinary experience that delights all your senses. Here’s how you can turn a simple stir-fry into a feast for the eyes, nose, and palate.
- Choose the Right Plate: The first step in serving Twice Cooked Pork is choosing the right plate. A large, flat plate works best as it allows room for the pork, vegetables, and any sides without crowding. If you have traditional Chinese plates, even better! The white color of the plate provides a beautiful contrast to the vibrant colors of the dish.
- Arrange Your Components: Start by placing a mound of steamed rice on one side of the plate. Then, arrange your Twice Cooked Pork next to it. The key is to create a balance of colors and textures. The tender, savory pork should be nestled against the bright, crisp vegetables, creating a visually appealing contrast.
- Add Your Sides: On the other side of the plate, add your chosen sides. This could be anything from a small salad to some pickled vegetables or a bowl of soup. The goal is to complement the main dish and provide a variety of flavors and textures.
- Drizzle with Sauce: If you’ve made a sauce for your Twice Cooked Pork, now’s the time to drizzle it over the dish. This not only adds an extra layer of flavor but also gives the dish a glossy, appetizing look.
- Garnish: For a final touch, sprinkle some chopped green onions or sesame seeds over the Twice Cooked Pork. This adds a pop of color and a fresh flavor that contrasts beautifully with the savory pork and sweet vegetables.
- Pair with a Drink: To complete your meal, pair your Twice Cooked Pork with a drink. A cold Tsingtao beer or a glass of plum wine complements the flavors of the dish perfectly. If you prefer non-alcoholic beverages, a hot jasmine tea or a chilled chrysanthemum tea would be a great choice.
- Serve Immediately: Remember, Twice Cooked Pork is best enjoyed hot, right after cooking. The warmth of the dish enhances the flavors and makes for a comforting meal.
Serving Twice Cooked Pork is about more than just filling your stomach; it’s about taking your taste buds on a journey. So take your time, savor each bite, and enjoy the culinary adventure that is Twice Cooked Pork!
Frequently Asked Questions
Can I use other cuts of pork for Twice Cooked Pork?
While pork belly is traditional, feel free to experiment with other cuts like shoulder or loin. Just remember, leaner cuts may require less boiling time.
Can I make Twice Cooked Pork less spicy?
Absolutely! Feel free to adjust the amount of chili bean paste according to your taste.
Can I substitute the vegetables in Twice Cooked Pork?
Yes, you can substitute them with other vegetables like bell peppers or snow peas. However, leeks and green peppers are traditional and add a unique flavor to the dish.
My fascination with Twice Cooked Pork goes beyond its delicious taste. It’s about how a simple dish can hold so much history and culture. Whether you’re making it for the first time or have been perfecting it for years, the charm of this dish never fades. So, here’s to many more culinary adventures!
I hope you’ve enjoyed this exploration into the world of Twice Cooked Pork as much as I have. If you have any more questions or thoughts, don’t hesitate to reach out. After all, the joy of food is best when shared.