My Family's Twice-Cooked Pork
My Family's Twice-Cooked Pork

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, my family's twice-cooked pork. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

My Family's Twice-Cooked Pork is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. My Family's Twice-Cooked Pork is something which I have loved my whole life. They’re nice and they look wonderful.

Twice-cooked pork means that the pork should be cooked twice. Firstly pork is boiled in water until nearly cooked, then use Doubanjiang(also known as broad Soy sauce twice cooked pork belly is good enough for my families. Besides, the thickness of the slices will influence the taste slightly.

To get started with this recipe, we have to prepare a few components. You can have my family's twice-cooked pork using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make My Family's Twice-Cooked Pork:
  1. Take 309 grams Sliced pork belly meat (or pork offcuts)
  2. Make ready 1 tbsp of each Sake, soy sauce (for seasoning)
  3. Get 1 tbsp Katakuriko
  4. Take 300 grams Cabbage
  5. Prepare 2 Green peppers
  6. Take 1 tbsp Vegetable oil for stir frying
  7. Get 1 clove Garlic
  8. Take 1/2 tsp Doubanjiang
  9. Get 30 grams ◎Hacchou Miso
  10. Prepare 1 tbsp ◎Soy sauce
  11. Make ready 1 tbsp ◎Sake
  12. Prepare 1 dash less than 2 tablespoons ◎Sugar
  13. Make ready 1 tsp Sesame oil for the finishing touch

This Chinese classic recipe is way too famous to ignore I clearly remember the Twice Cooked Pork we'd make in our take-out restaurant in the old days: boiled pork, cabbage, five-spiced tofu, green and red. Twice-cooked pork shares a similar flavour profile as classic Sichuan dishes such as Mapo Tofu and Spicy Vermicelli Stir-fry. Tender yet crispy pork slices flavoured with fermented seasonings, twice cooked pork is a mouth-watering Chinese You're family is very lucky!! Twice-cooked pork or double-cooked pork (Chinese: 回锅肉; pinyin: huíguōròu) is a Chinese dish from Sichuan.

Steps to make My Family's Twice-Cooked Pork:
  1. Cut the pork into 4~5 cm pieces, and season with sake and soy sauce. Roughly chop the cabbage and cut the green peppers into chunks. Slice the garlic.
  2. Heat oil in a frying pan, sauté the cabbage and green peppers briefly, and remove from the pan. Mix the ◎ ingredients together.
  3. Coat the meat from Step 1 in katakuriko, and cook in the frying pan from Step 2 without oil ( See Hints).
  4. The fat will render from meat as it changes color, so add the garlic at this point, and sauté together. Add the doubanjiang and quickly sauté…
  5. Return the vegetables from Step 2 to the frying pan, and sauté together. Add sesame oil for the finishing touch, give it a quick stir and it is done.
  6. This is the Hatcho miso that I use. Hatcho miso is bean miso.

The dish's ingredients include pork, which is simmered, sliced, and stir-fried; commonly stir-fried vegetables such as cabbage, bell peppers, onions, or scallions. Twice Cooked Pork is a Sichuanese stir-fried pork belly where the pork is first balanced then stir-fried over the work, hence its name twice cooked pork. This Sichuanese Twice Cooked Pork is another pungent dish packed with punch, that will keep you asking for more! Pork belly and Pixian bean paste is really all it takes to make one of the great dishes of all time, in any cuisine. But you have to have both of them.

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