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
CHINESE PORK BELLY RECIPE - OLIVEMAGAZINE
This delicious twice-cooked Chinese pork belly is really tender and packed with great flavours. Serve with green vegetables and steamed rice
Provided by OLIVEMAGAZINE.COM
Categories One pots
Total Time 3 hours 45 minutes
Number Of Ingredients 15
Steps:
- Heat a pan of water until boiling. Drop in the pork pieces, bring back to a simmer and cook for 10 minutes, then drain well and leave to cool a little.
- Heat a large, deep frying pan or casserole and add the oil. Stir in the sugar and cook, stirring, for a few minutes until the sugar has melted.
- Add the garlic, ginger and spring onions and cook for 2-3 minutes, then add the spices and blanched pork and cook everything together until the pork takes on some colour.
- Add the wine, soy sauces and just enough stock to almost cover the pork. Put the lid on and simmer gently for 3 hours. Take off the lid for the last half-hour or so and raise the heat so the liquid starts to evaporate. Keep cooking, turning the pork until the sauce is reduced, glossy and coating the pork. Serve with the greens and rice.
Nutrition Facts : Calories 550 calories, FatContent 36 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 0 gram fibre, ProteinContent 42 grams protein, SodiumContent 1000 milligrams of sodium
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CHINESE PORK BELLY RECIPE - OLIVEMAGAZINE
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Total Time 3 hours 45 minutes
Category One pots
Cuisine Chinese
Calories 550 calories per serving
- Add the wine, soy sauces and just enough stock to almost cover the pork. Put the lid on and simmer gently for 3 hours. Take off the lid for the last half-hour or so and raise the heat so the liquid starts to evaporate. Keep cooking, turning the pork until the sauce is reduced, glossy and coating the pork. Serve with the greens and rice.
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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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