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Twice Cooked Pork (Hui Guo Rou) is a Chinese language dish you possibly can’t get sufficient of. The pork stomach is boiled to tender perfection, then stir-fried with a savory, spicy sauce. It’s a restaurant-quality dish that’s straightforward to make at residence! Observe my step-by-step video and tricks to recreate this basic tonight.
Twice Cooked Pork Recipe
At any time when I am going to a Sichuan restaurant, I all the time order Sichuan twice cooked pork (hui guo rou). I by no means actually considered what “twice-cooked” or “hui guo” (which means “returning to wok”) really meant till I began engaged on this Chinese language twice-cooked pork stomach recipe. To get the complete scoop, I requested my good pal Mr. Xiong, a restaurateur who makes a speciality of Sichuan delicacies. He defined that the “twice-cooked” course of is all about boiling and stir-frying. The pork stomach is first boiled and sliced into skinny, bacon-like items, then stir-fried in a wok to deliver out all these scrumptious flavors.
What I like about this twice cooked pork recipe is how easy it’s. You simply boil the pork, slice it up, and stir-fry with a number of key substances, and also you’ve bought a dish that tastes prefer it’s from a restaurant. It’s so scrumptious, you’ll be thanking me after you attempt it!
Why You’ll Love This Recipe
- Restaurant-quality style. In the event you love the daring, savory, and barely spicy flavors of Sichuan delicacies, you’ll get the identical scrumptious style at residence—with out ready for supply or coping with difficult substances.
- Easy steps, huge taste. This twice-cooked pork recipe is extremely straightforward to make. You received’t consider how such easy steps can result in a dish filled with taste.
- Bursting with taste in each chunk. The pork stomach will get completely tender throughout boiling, then stir-fried in a wealthy, savory sauce. Every chunk is juicy, tender, and filled with that signature Sichuan punch you crave.
Elements You’ll Want
- Pork stomach with pores and skin – Go for pork stomach with a 50/50 ratio of meat to fats for the most effective texture. This provides the dish that wealthy, melt-in-your-mouth tenderness.
- Oil – Use vegetable oil or canola oil.
- Garlic
- Inexperienced and pink bell pepper – I used inexperienced and pink bell peppers for that pop of coloration, however be at liberty to make use of any bell peppers you’ve gotten readily available.
- Leeks – In the event you don’t have leeks readily available, you possibly can swap them out for inexperienced onions (scallions).
- Spicy doubanjiang – The key ingredient for that signature Sichuan taste and warmth.
- Soy sauce
- Shaoxing wine – You’ll be able to substitute it with Chinese language rice wine.
Please discuss with the recipe card on the backside of this submit for full particulars on every ingredient.
Buying Information: Spicy Doubanjiang
Spicy doubanjiang, often known as spicy bean sauce, is a must have in Sichuan cooking. Produced from fermented broad beans, chili peppers, and different spices, it brings that deep, umami taste with a spicy kick. Whereas the phrases are sometimes used interchangeably, some variations of spicy bean sauce may style a bit totally different relying on the model or area. For probably the most genuine taste, attempt to discover the one labeled doubanjiang.
How To Select The Good Pork Stomach
When selecting pork stomach for twice-cooked pork, goal for a lower with an excellent 50/50 ratio of meat to fats. This steadiness ensures juicy, tender bites filled with taste. Search for agency, pink meat with a easy, creamy white fats layer. Keep away from cuts that really feel slimy, have a robust scent, or are too fatty or powerful. If I’m on the butcher’s, I don’t hesitate to ask for recommendation—they’ll even trim it to the right thickness for the most effective outcomes!
How To Make Twice Cooked Pork
Okay, so first, you wish to deliver a pot of water to a rolling boil. Then, drop within the pork stomach and let it cook dinner for about 10 minutes, simply till it’s totally cooked by. As soon as it’s finished, take it out, set it apart, and let it quiet down a bit.
Subsequent, slice the pork stomach into skinny items—like good little strips—and simply set them apart for now.
Alright, now warmth up some oil in a wok or skillet over medium-high warmth. As soon as it’s sizzling, toss within the pork stomach and cook dinner it till the floor will get a pleasant, barely brown coloration.
Now, do away with any further fats within the pan—don’t fear, you possibly can simply toss it. Then, push the pork to 1 facet and throw within the garlic. Give it stir so the garlic will get all blended in with the pork stomach.
Subsequent, toss within the inexperienced and pink bell peppers and the leeks. Give it a fast stir for a number of seconds. Then, pour within the spicy doubanjiang, soy sauce, and cooking wine. Stir all of it collectively and let these flavors come to life!
Give all the things stir to ensure it’s all blended collectively, then simply dish it out and serve it instantly with some steamed rice. Take pleasure in!
Secrets and techniques To Good Twice-Cooked Pork Stomach
- For the most effective texture and taste, go for pork stomach with a 50/50 meat-to-fat ratio. This provides you that wealthy, melt-in-your-mouth expertise. If you find yourself with a lower that’s leaner (like 70% meat, 30% fats), no worries! Simply don’t overcook it—as soon as the floor turns a lightweight brown, transfer on to the following step to maintain it juicy and tender.
- Don’t skip the boiling! I do know it would appear to be an additional step, however belief me, boiling the pork stomach first is vital to getting that tender, melt-in-your-mouth texture. It helps render out a few of the fats and makes stir-frying a lot simpler. In the event you don’t boil it lengthy sufficient, the feel might end up more durable than you need—and we undoubtedly don’t need that.
- Whereas the pork is boiling, use the time to prep your different substances—slice the bell peppers, leeks, and garlic. This manner, you’re all set to maneuver straight into stir-frying with none delays!
Steadily Requested Questions
For the most effective texture and taste, I like to recommend utilizing pork stomach with pores and skin. The pores and skin provides richness and retains the pork juicy. In the event you use skinless pork stomach, it’ll nonetheless be tasty, however simply watch out when cooking it, because it received’t maintain collectively as effectively.
No, pork stomach is a should for twice-cooked pork! It offers the dish that juicy, melt-in-your-mouth texture. Different cuts like pork shoulder or loin received’t provide the identical outcomes. Stick to pork stomach for the most effective taste and tenderness!
After boiling the pork stomach, examine if it’s totally cooked by piercing it with a fork—it ought to be tender and straightforward to slice into skinny items. If it nonetheless feels powerful, simply give it a little bit extra time within the water till it softens up.
Sure, cabbage works nice on this dish! Simply add it in once you toss within the bell peppers and leeks.
In the event you’re not a fan of spice, you possibly can regulate the quantity of spicy doubanjiang to your style. Begin with a smaller quantity and style as you go. You may as well change it with a light bean paste, although it received’t be as genuine. You’ll nonetheless get that wealthy umami taste, simply with much less warmth.
Leftovers will be saved in an hermetic container within the fridge for as much as 3 days. To reheat, merely stir-fry in a pan till warmed by, or you possibly can microwave it for a fast meal.
This recipe is 475 energy per serving.
What To Serve With Twice Cooked Pork
For a straightforward and healthful weeknight dinner, I like to recommend the next recipes:
I hope you get pleasure from this submit as a lot as I do. In the event you attempt my recipe, please depart a remark and take into account giving it a 5-star ranking. For simpler and scrumptious recipes, discover my Recipe Index, and keep up to date by subscribing to my publication and following me on Fb, Pinterest, and Instagram for brand new updates.
Different Sichuan Recipes You May Like
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Deliver a pot of water to a rolling boil. Add the pork stomach and cook dinner for 10 minutes, or till totally cooked by. Take away the pork stomach, set it apart, and let it cool.
Slice the pork stomach into skinny items and set them apart.
Warmth the oil in a wok or skillet over medium-high warmth. Add the pork stomach and cook dinner till the floor turns barely brown.
Discard any extra fats from the wok or skillet. Push the pork to 1 facet after which, add the garlic, stirring to mix effectively with the pork stomach.
Add the inexperienced and pink bell peppers, leeks, and stir for a number of seconds. Then add the spicy doubanjiang, soy sauce, and cooking wine.
Stir to mix the substances effectively, then dish out and serve instantly with steamed rice.
- For the most effective texture and taste, go for pork stomach with a 50/50 meat-to-fat ratio. This provides you that wealthy, melt-in-your-mouth expertise. If you find yourself with a lower that’s leaner (like 70% meat, 30% fats), no worries! Simply don’t overcook it—as soon as the floor turns a lightweight brown, transfer on to the following step to maintain it juicy and tender.
- Don’t skip the boiling! I do know it would appear to be an additional step, however belief me, boiling the pork stomach first is vital to getting that tender, melt-in-your-mouth texture. It helps render out a few of the fats and makes stir-frying a lot simpler. In the event you don’t boil it lengthy sufficient, the feel might end up more durable than you need—and we undoubtedly don’t need that.
- Whereas the pork is boiling, use the time to prep your different substances—slice the bell peppers, leeks, and garlic. This manner, you’re all set to maneuver straight into stir-frying with none delays!
Serving: 4folks, Energy: 475kcal, Carbohydrates: 4g, Protein: 9g, Fats: 46g, Saturated Fats: 17g, Polyunsaturated Fats: 5g, Monounsaturated Fats: 22g, Trans Fats: 0.01g, Ldl cholesterol: 61mg, Sodium: 280mg, Potassium: 235mg, Fiber: 1g, Sugar: 2g, Vitamin A: 538IU, Vitamin C: 32mg, Calcium: 12mg, Iron: 1mg
Vitamin data is routinely calculated, so ought to solely be used as an approximation.
