My Family's Twice-Cooked Pork
My Family's Twice-Cooked Pork

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, my family's twice-cooked pork. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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.

My Family's Twice-Cooked Pork is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. My Family's Twice-Cooked Pork is something which I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can have my family's twice-cooked pork using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make My Family's Twice-Cooked Pork:
  1. Take 309 grams Sliced pork belly meat (or pork offcuts)
  2. Make ready 1 tbsp of each Sake, soy sauce (for seasoning)
  3. Make ready 1 tbsp Katakuriko
  4. Get 300 grams Cabbage
  5. Prepare 2 Green peppers
  6. Make ready 1 tbsp Vegetable oil for stir frying
  7. Take 1 clove Garlic
  8. Get 1/2 tsp Doubanjiang
  9. Make ready 30 grams ◎Hacchou Miso
  10. Take 1 tbsp ◎Soy sauce
  11. Prepare 1 tbsp ◎Sake
  12. Make ready 1 dash less than 2 tablespoons ◎Sugar
  13. Prepare 1 tsp 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!

Instructions to make My Family's Twice-Cooked Pork:
  1. 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.
  2. Heat oil in a frying pan, sauté the cabbage and green peppers briefly, and remove from the pan. Mix the ◎ ingredients together.
  3. Coat the meat from Step 1 in katakuriko, and cook in the frying pan from Step 2 without oil ( See Hints).
  4. 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…
  5. 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.
  6. 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. Twice cooked pork or Double cooked pork belly (Huiguorou in Chinese language ) is one of the most famous dishes of szechuan pork recipes. Serve this pork belly recipe with clam pasta or mushroom fried rice for the perfect meal!

So that is going to wrap this up with this exceptional food my family's twice-cooked pork recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!