DOUBLE SAUTEED PORK CHINESE 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
SZECHUAN - TWICE COOKED PORK - CHINESE FOOD RECIPES
Provided by Harpreet
Yield 3
Number Of Ingredients 11
Steps:
- Place the pork belly in a large pot with enough cold water. These give the white end of the spring onion, Szechuan pepper and the rice wine and bring to a boil.
- The whole then simmer until the meat is cooked to 80%. Then remove the meat and leave to cool naturally.
- The meat cut thin slices about 3 mm. also cut the ginger and garlic slices. And the spring onions in bevel cut into small pieces.
- hit the white part of the garlic angel with the flat blade. Then cut the stems inclined approximately 2-3cm long pieces.
- A few drops of oil in a wok and fry the meat for about 1-2 minutes until the grease emerges from the meat and is slightly brown. (If the meat has a large fat content, you can do it a little longer roast to reduce the fat. When the meat is rather poor, you should not there too long fry, otherwise "dry out").
- The Remove the meat. Then the chillies, Szechuan pepper, ginger, garlic and green onion fry until the flavor emerges.
- The Pixian bean paste add and fry for half a minute. Then add the meat again add and mix everything well.
- Last add the garlic stems. Season with soy sauce, sugar and cooking. Short stir and serve.
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