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

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, my family's twice-cooked pork. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

My Family's Twice-Cooked Pork is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine 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 get started with this recipe, we have to prepare a few components. You can have my family's twice-cooked pork using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make My Family's Twice-Cooked Pork:
  1. Make ready 309 grams Sliced pork belly meat (or pork offcuts)
  2. Get 1 tbsp of each Sake, soy sauce (for seasoning)
  3. Make ready 1 tbsp Katakuriko
  4. Make ready 300 grams Cabbage
  5. Prepare 2 Green peppers
  6. Get 1 tbsp Vegetable oil for stir frying
  7. Take 1 clove Garlic
  8. Take 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. Get 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!

Steps 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. 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 this up for this special food my family's twice-cooked pork recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!