DOUBLE COOKED SLICED PORK RECIPES
TWICE COOKED PORK–SZECHUAN PORK STIR FRY | CHINA SICHUAN FOOD
Twice Cooked Pork (Double Cooked Pork) from China Sichuan Cuisine.
Provided by Elaine
Categories Main Course
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 2
Number Of Ingredients 12
Steps:
- Place pork belly in a large pot with enough cold water to cover. Add 1 green onion and 4-5 Sichuan peppercorn seeds. Bring to boil and simmer for 30 minutes. If you are cooking a larger amount, cut the pork belly into sections around 15 cm long (keeping note 1) Transfer out and set aside to cool down.
- Smash the head of garlic sprouts and then cut the head part and leaves into 1.5 inch sections. Remove the seeds of red pepper and cut into pieces too.
- Heat up around 1 teaspoon of oil in wok (not too much, otherwise the dish might be over greasy), fry the pork belly for around 1-2 minutes (Note 2)until they begin to loose oil and slightly brown.
- Move the pork slices out and leave oil only, fry ginger, garlic and scallion until aroma. Place doubanjiang and dou-chi, fry for another half minute. Return pork slices and give a big stir fry to combine well.
- Add red pepper, fry for another half minutes. Lastly, place garlic spouts and light soy sauce. Combine well and transfer out immediately.
- Serve with steamed rice.
Nutrition Facts : Calories 833 kcal, CarbohydrateContent 4 g, ProteinContent 14 g, FatContent 81 g, SaturatedFatContent 29 g, CholesterolContent 108 mg, SodiumContent 52 mg, ServingSize 1 serving
TWICE-COOKED CHILE PORK RECIPE | ALLRECIPES
This is a popular Sichuan dish, which goes perfectly with steamed rice. Pork belly is boiled, sliced and then stir-fried with sweet bean paste, chile bean paste, and green peppers.
Provided by Jin
Categories World Cuisine Asian Chinese
Total Time 1 hours 17 minutes
Prep Time 15 minutes
Cook Time 47 minutes
Yield 3 servings
Number Of Ingredients 9
Steps:
- Place pork belly into a pot and cover with water. Add ginger and Sichuan peppercorns. Bring to a simmer over medium-high heat; reduce heat to medium-low. Cover and cook until some of the fat has rendered out, about 20 minutes.
- Remove the pork from the pot and cool to room temperature, about 15 minutes. Drain. Cut the pork into thin slices, about 1/8 inch thick. Return pork slices to pot. Stir in chile bean paste, sweet bean paste, and sugar. Cover and cook over medium heat until the pork is tender, 15 to 20 minutes.
- Heat 1/2 teaspoon oil in a wok over medium heat. Cook and stir green bell pepper and salt until starting to soften, 3 to 5 minutes. Transfer to a dish.
- Heat remaining 2 1/2 tablespoons oil in a wok over medium-high heat. Cook and stir pork until pieces begin to shrink and brown, 3 to 5 minutes. Return green bell pepper to the wok. Cook and stir until fragrant, about 2 minutes.
Nutrition Facts : Calories 329.6 calories, CarbohydrateContent 6.1 g, CholesterolContent 37.4 mg, FatContent 27.9 g, FiberContent 0.9 g, ProteinContent 14.7 g, SaturatedFatContent 6.8 g, SodiumContent 1445.7 mg, SugarContent 2.8 g
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