My Family's Twice-Cooked Pork. Great recipe for My Family's Twice-Cooked Pork. I learned the tastes of a Chinese restaurant when I worked part time. m. You do not need to use oil in a Teflon or non-stick frying pan.
The challenge is that the dish is preserved for festivals for most families, therefore, it does not frequent most tables.
Furthermore, the effort it takes to prepare the food really requires you to have patience to a desired palate.
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.
Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, my family's twice-cooked pork. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
My Family's Twice-Cooked Pork is one of the most favored of recent trending meals on earth. It's simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. My Family's Twice-Cooked Pork is something that I have loved my entire life.
Great recipe for My Family's Twice-Cooked Pork. I learned the tastes of a Chinese restaurant when I worked part time. m. You do not need to use oil in a Teflon or non-stick frying pan.
To begin with this recipe, we must prepare a few ingredients. You can have my family's twice-cooked pork using 13 ingredients and 6 steps. Here is how you cook it.
Composition - My Family's Twice-Cooked Pork:
- You need 309 grams - Sliced pork belly meat (or pork offcuts).
- Provide 1 tbsp of each Sake, soy sauce (for seasoning).
- Give 1 tbsp - Katakuriko.
- Need 300 grams for Cabbage.
- Give 2 of Green peppers.
- Give 1 tbsp for Vegetable oil for stir frying.
- Need 1 clove for Garlic.
- Give 1/2 tsp of Doubanjiang.
- Provide 30 grams - ◎Hacchou Miso.
- Provide 1 tbsp of ◎Soy sauce.
- Provide 1 tbsp of ◎Sake.
- Provide 1 dash of less than 2 tablespoons ◎Sugar.
- You need 1 tsp of Sesame oil for the finishing touch.
If you've never tried it, you NEED to make this recipe. It is simply and unequivocally delicious! Yes, Shanghai Braised pork belly is irresistible and yes, Cantonese roast pork belly is delicious, but pork belly recipes in Sichuan. Twice Cooked Pork Belly Just look at that crackling!
My Family's Twice-Cooked Pork start cooking:
- Cut the pork into 4~5 cm pieces, and season with sake and soy sauce. Roughly chop the cabbage and cut the green peppers into chunks. Slice the garlic..
- Heat oil in a frying pan, sauté the cabbage and green peppers briefly, and remove from the pan. Mix the ◎ ingredients together..
- Coat the meat from Step 1 in katakuriko, and cook in the frying pan from Step 2 without oil ( See Hints)..
- The fat will render from meat as it changes color, so add the garlic at this point, and sauté together. Add the doubanjiang and quickly sauté....
- Return the vegetables from Step 2 to the frying pan, and sauté together. Add sesame oil for the finishing touch, give it a quick stir and it is done..
- This is the Hatcho miso that I use. Hatcho miso is bean miso..
The recipe is based on one I discovered by Bill Granger a long time ago. His pork belly wasn't cooked twice and the inspiration for my orange caramel sauce was his recipe for caramel vinegar. I have wanted to share this recipe with you for a while as it is one of my family's favourites, and has been for what seems eons. Soy sauce twice cooked pork belly is good enough for my families. Besides, the thickness of the slices will influence the taste slightly.
So that is going to wrap it up with this special food my family's twice-cooked pork recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
