Twice Cooked Pork

Twice cooked pork is a Sichuan dish with both taste and wonderful appearance. It is the best choice for most Chinese food fans to serve with rice.

What is twice cooked pork

Twice cooked pork or double-cooked pork is one of the representative dishes of Sichuan traditional dishes. It belongs to Sichuan cuisine. It is mainly made from pig rump meat, green pepper, garlic seedlings, and seasoned with green onions, pepper, soy sauce, cooking wine, etc.

Twice cooked pork is very important in Sichuan cuisine. It has always been considered the number 1 of Sichuan cuisine and also the representative of Sichuan cuisine. When people refer to Sichuan cuisine, this will definitely remind you of twice cooked pork.

The history of twice cooked pork

Twice cooked pork originated from the rural areas of Sichuan in the Northern Song Dynasty. In ancient times, it was called oil fry meat, and most families in Sichuan would like to make it.

And it was spread to the Ming Dynasty that Song Xi wrote a book recording detailed recipes for twice cooked pork.

Twice cooked pork recipe

You’ll need:

1 tomato, sliced
220g pork belly
3 slices ginger
1 tablespoon Sichuan pepper
1 green Chinese onion
1 garlic sprouts
1 tablespoon garlic
1 tablespoon Doubanjiang(bean sauce)
1 teaspoon cooking wine
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon light soy sauce
1/2 chicken essence
1 tablespoon vegetable oil

How to make twice cooked pork

1. Soak the pork belly in clear water for 15 minutes. Heat a wok with water, and cook the pork belly, ginger and green Chinese onion until boiling. Continue to cook it for 5 minutes.

2. Put the cooked pork belly in cold water and sliced it. Slice the tomato and put it on a plate.

3. Heat a pan with oil, and stir-fry the pork belly until golden. Transfer it on a plate. And stir-fry the tomato for a few times. Transfer them on a plate.

4. Add garlic, 1 tablespoon of Doubanjiang and Sichuan pepper until fragrant. Add the pork belly and stir-fry well. Add the tomato in the wok and continue to stir-fry for 1minute.

5. Add 1 teaspoon of cooking wine, 1/2 teaspoon salt and 1 teaspoon sugar. Continue to stir-fry until fragrant, and season with light soy sauce and chicken essence. Add garlic sprouts and stir-fry for a few minutes. Transfer it on a plate and serve.

Twice Cooked Pork

Twice cooked pork is a Sichuan dish with both taste and wonderful appearance. It is the best choice for most Chinese people to serve with rice.

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Chinese

Servings 2

Calories 648 kcal

Ingredients

  

• 1 tomato sliced
• 220g pork belly
• 3 slices ginger
• 1 tablespoon Sichuan pepper
• 1 green Chinese onion
• 1 garlic sprouts
• 1 tablespoon garlic
• 1 tablespoon Doubanjiang bean sauce
• 1 teaspoon cooking wine
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon light soy sauce
• 1/2 chicken essence
• 1 tablespoon vegetable oil

Instructions

 

• Soak the pork belly in clear water for 15 minutes. Heat a wok with water, and cook the pork belly, ginger and green Chinese onion until boiling. Continue to cook it for 5 minutes.
• Put the cooked pork belly in cold water and sliced it. Slice the tomato and put it on a plate.
• Heat a pan with oil, and stir-fry the pork belly until golden. Transfer it on a plate. And stir-fry the tomato for a few times. Transfer them on a plate.
• Add garlic, 1 tablespoon of Doubanjiang and Sichuan pepper until fragrant. Add the pork belly and stir-fry well. Add the tomato in the wok and continue to stir-fry for 1minute.
• Add 1 teaspoon of cooking wine, 1/2 teaspoon salt and 1 teaspoon sugar. Continue to stir-fry until fragrant, and season with light soy sauce and chicken essence. Add garlic sprouts and stir-fry for a few minutes. Transfer it on a plate and serve.

Keyword Twice Cooked Pork