Twice-cooked pork
Twice-cooked pork, also known as Huiguorou in Chinese, is a delicious and popular Sichuan dish. The name comes from the two cooking methods involved in preparing the dish. First, the pork belly is simmered until tender, then it is sliced and stir-fried along with various vegetables and seasonings, such as garlic, ginger, and chili bean paste. The result is a mouthwatering combination of flavors, crispy pork, and vibrant vegetables.
Ingredients
- 1.5 pounds pork belly sliced into thin strips
- 1 tablespoon vegetable oil
- 1 tablespoon ginger minced
- 2 cloves garlic minced
- 2 tablespoons chili bean paste (or substitute with black bean paste)
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or substitute with dry sherry)
- 1 tablespoon sugar
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 leek sliced diagonally
- Salt to taste
- Steamed rice for serving
Instructions
- In a large pot, bring water to a boil and add the sliced pork belly. Cook for about 15-20 minutes until the pork is tender. Drain and set aside.
- Heat the vegetable oil in a wok or large skillet over medium heat. Add the minced ginger and garlic, and stir-fry for a minute until fragrant.
- Add the chili bean paste to the wok and stir-fry for another minute. Then, add the cooked pork belly and continue stir-frying for a few minutes until the pork is slightly browned.
- Pour in the soy sauce, Shaoxing wine, and sugar. Stir well to coat the pork evenly with the sauce.
- Add the sliced bell peppers and leek to the wok and continue stir-frying for a few more minutes until the vegetables are tender-crisp.
- Taste and adjust the seasoning with salt if needed.
- Serve the Twice-cooked pork hot over steamed rice and enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 938kcal (47%)Carbohydrates: 12g (4%)Protein: 18g (36%)Fat: 90g (138%)Saturated Fat: 33g (206%)Polyunsaturated Fat: 10gMonounsaturated Fat: 42gCholesterol: 122mg (41%)Sodium: 367mg (16%)Potassium: 527mg (15%)Fiber: 2g (8%)Sugar: 6g (7%)Vitamin A: 1430IU (29%)Vitamin C: 66mg (80%)Calcium: 33mg (3%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
