TWICE-COOKED PORK RECIPE - NYT COOKING
Provided by Florence Fabricant
Total Time 3 hours
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place pork, 6 scallions, ginger and salt in large pot. Add water to cover. Bring to a boil, cover, and simmer 1 1/2 to 2 hours, until tender. Remove meat, and discard liquid. When pork has cooled, remove skin and any bones. Cut meat in half crosswise, then slice it thinly lengthwise.
- Slice remaining scallions lengthwise, then in 3-inch pieces.
- Heat oil in wok or skillet. When very hot, add pork and stir-fry until lightly browned, 6 to 8 minutes. Pour off excess oil and fat. Add garlic and ginger, and stir-fry 10 seconds. Add scallions, and stir-fry 2 minutes. Add chili paste, rice wine, soy sauce, sugar and Sichuan pepper, and stir-fry another minute. Scatter with cilantro and serve.
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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TWICE COOKED PORK–SZECHUAN PORK STIR FRY | CHINA SICHUAN FOOD
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Reviews 5
Total Time 45 minutes
Category Main Course
Cuisine Sichuan cuisine
Calories 833 kcal per serving
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Reviews 4.5
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Reviews 5
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Reviews 5
Total Time 25 minutes
Calories 301 per serving
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From thehappyfoodie.co.uk
Total Time 3 hours 10 minutes
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Place the Shaoxing rice wine, star anise, ginger, garlic, spring onions and soy sauce into a large pan. Add the pork belly and pour over enough water to generously cover the meat. Bring to the boil over a high heat, then reduce the heat and simmer for 1½–2 hours, or until the pork is very tender, turning occasionally to ensure even cooking. Leave the pork in its cooking liquid until cool enough to handle.
Preheat your oven to 200°C/400°F/gas 6. Remove the pork from the liquid and place it on a board. Using a knife, carefully remove the very top layer of skin. Line a flat baking tray with baking parchment to protect your tray, and place the pork on the lined tray.
Mix together the honey and soy sauce and pour the mixture over the pork. It will run down and off the pork, but don’t worry about it. Place the pork in the oven and roast for 20-30 minutes, turning often and basting with the glaze to achieve a glossy lacquered look.
Remove from the oven and place on a serving plate. Slice the pork into large chunks and garnish with the spring onion and chilli.
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