Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, our family recipe for sichuan style twice-cooked pork. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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." 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 dark soy sauce. Great recipe for Our Family Recipe for Sichuan Style Twice-Cooked Pork. I had cabbage and bell peppers so.
Our Family Recipe for Sichuan Style Twice-Cooked Pork is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Our Family Recipe for Sichuan Style Twice-Cooked Pork is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have our family recipe for sichuan style twice-cooked pork using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Our Family Recipe for Sichuan Style Twice-Cooked Pork:
- Prepare 400 grams Thinly-sliced pork belly
- Make ready 1/3 Cabbage
- Prepare 3 Green peppers
- Prepare 1/2 Red bell peppers (optional)
- Make ready 1 Green onion or scallion
- Take 1 1/2 tbsp ★Douchi
- Take 2 tsp ★Tianmianjiang
- Get 1 tsp ★Doubanjiang
- Make ready 1 tsp ★Weipa
- Make ready 1 tbsp ★Soy sauce
- Get 1 tbsp ★Sake
- Take 2 tbsp Katakuriko
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. For me, it is the top popular dish in my kitchen, along with my favorite Mapo tofu. Style: Sichuan Cuisine Characteristics: With broad bean paste and garlic sprouts added, the Twice Cooked Pork looks red and green in color.
Instructions to make Our Family Recipe for Sichuan Style Twice-Cooked Pork:
- It takes no effort if you put the meat and karakuriko flour into a plastic bag and shake.
- It takes no effort if you put the meat and karakuriko flour into a plastic bag and shake them up.
- Chop the bell pepper and cabbage into bite-sizes. Slice the leek or scallion diagonally.
- Stir-fry the meat (from Step 2) in a pan. When brown, add the bell peppers and stir-fry over high heat. Add the cabbage and leek (scallion) and continue frying.
- When the ingredients are just cooked enough, stir in the pre-combined ★ condiments. Mix everything thoroughly and serve!
- You could use miso instead of douchi, but use douchi for the flavor with the most depth.
For the pork is double cooked, it is fat but not greasy. The Twice Cooked Pork, also called Double Cooked Pork or Hui Guo Rou in Chinese, is said to rank the first among Sichuan dishes. We are making an easy and delicious, popular Chinese dish Twice Cooked Pork, which goes excellent with steamed rice. 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. If you've never tried it, you NEED to make this recipe.
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