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Twice-Cooked Pork
Created by: Howcan Team
Ingredients
- 1 1/2 pounds pork belly, skin on
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon five-spice powder
- 2 tablespoons vegetable oil
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 red bell pepper, sliced
- 1/2 cup chicken broth
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
Instructions
- In a large pot, bring water to a boil. Add the pork belly and cook for 20 minutes. Remove from the pot and let it cool. Once cooled, slice the pork belly into 1/4 inch thick pieces.
- In a small bowl, mix together the soy sauce, Shaoxing wine, sugar, salt, and five-spice powder. Rub the mixture onto the pork slices and let it marinate for 30 minutes.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated pork slices and cook until browned and crispy, about 3-4 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add the green onions, garlic, and ginger. Stir-fry for 1-2 minutes until fragrant. Add the red bell pepper and continue to stir-fry for another 2 minutes.
- Return the pork slices to the skillet and add the chicken broth, hoisin sauce, oyster sauce, and sesame oil. Stir well to combine and simmer for 5-7 minutes until the sauce thickens and coats the pork.
- Transfer the twice-cooked pork to a serving dish and garnish with additional green onions, if desired. Serve hot with steamed rice or vegetables. Enjoy!
Twice-Cooked Pork, or "huí guō ròu" in Mandarin, is a classic Sichuan dish with a rich history dating back to the Qing Dynasty. Legend has it that a frugal Sichuanese household invented this dish to make leftover pork belly more flavorful. The pork is first simmered, then sliced and stir-fried with garlic, ginger, and spicy fermented bean paste. This creates a tantalizing blend of savory, sweet, and spicy flavors. Today, renowned Sichuan chefs like Yu Bo and Chen Kenichi have popularized this dish, and it's a staple in Sichuanese restaurants worldwide. For the best version, head to Chengdu, the capital of Sichuan province, where the dish is a local specialty. The key to perfect Twice-Cooked Pork lies in the quality of the pork belly and the balance of flavors in the spicy bean paste. For a twist, some chefs add leeks or bell peppers for extra crunch and flavor.
140 min
4
380 calories
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