chinese cooking demystified twice cooked pork

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

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