Lilys Twice Cooked Pork Recipes

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TWICE-COOKED PORK



Twice-Cooked Pork image

Provided by Florence Fabricant

Categories     dinner, main course

Time 3h

Yield 4 servings

Number Of Ingredients 13

2 pounds pork belly (fresh unsmoked bacon), in one piece
12 scallions, trimmed
6 slices fresh ginger 1/4 inch thick
1 tablespoon salt
3 tablespoons peanut oil
2 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh ginger
1 1/2 tablespoons chili paste with soybeans (sold in Chinese groceries)
1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce (preferably thin)
2 teaspoons sugar
1 teaspoon Sichuan peppercorns (sold in Chinese groceries), ground in a mortar
1 tablespoon cilantro leaves

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 PORK TENDERLOIN



Twice-Cooked Pork Tenderloin image

Here's a surprising and flavorful way to prepare tenderloin, one of the leanest and most economical cuts of pork. Brown the whole tenderloin. Let it rest for a few minutes, so the meat firms up a bit. Then slice the tenderloin into medallions, about an inch thick. Brown the slices on both sides and top with a quick French-style sauce made of heavy cream and Dijon mustard, lemon juice or Calvados.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 boneless pork tenderloin, about 1 pound
Salt and freshly ground black pepper
4 tablespoons butter, extra virgin olive oil, or a combination
1/4 cup cream
1 tablespoon Dijon mustard, lemon juice or Calvados, optional
Chopped fresh parsley leaves for garnish, optional

Steps:

  • Sprinkle meat with salt and pepper. Put a large skillet over medium-high heat; a minute later add 2 tablespoons butter and/or oil. When butter foam subsides or oil dimples, add meat (curve it into skillet if necessary). Brown it well on all sides, for a total of 4 to 6 minutes. Turn off heat, remove meat from pan, and let it sit on a board. When skillet has cooled a bit, proceed.
  • Cut meat into inch-thick slices. Once again turn heat to medium-high, add remaining butter and/or oil and, when it's hot, add pork slices to pan. Brown on each side, about 2 or 3 minutes each. Turn heat to low and remove meat to a warm platter.
  • Add 1/2 cup water to pan, turn heat to high, and cook, stirring and scraping, for a minute. Lower heat slightly, add cream and cook until slightly thickened. Stir in mustard, lemon juice or Calvados, if you're using them, then taste and adjust seasoning. Serve meat with sauce spooned on top, garnished, if you like, with parsley.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 23 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 7 grams, Sodium 331 milligrams, Sugar 0 grams, TransFat 0 grams

TWICE-COOKED PORK



Twice-Cooked Pork image

Make and share this Twice-Cooked Pork recipe from Food.com.

Provided by PalatablePastime

Categories     Pork

Time 1h20m

Yield 4-5 serving(s)

Number Of Ingredients 17

1 1/2 lbs lean boneless pork loin
2 cups water
1 tablespoon soy sauce
1 slice ginger
2 star anise
3 tablespoons miso
3 tablespoons sriracha hot chili sauce
2 tablespoons dry sherry
1 tablespoon rice wine vinegar
1 teaspoon sugar
3 tablespoons sesame oil
4 cloves garlic, minced
1 tablespoon ginger, minced
1/2 teaspoon red pepper flakes
1 large onion, cut into slivers
1 cup sliced red bell pepper
hot steamed rice

Steps:

  • In a large saucepan, place pork, water, soy sauce, slice of ginger, and star anise, and cook, uncovered, over medium heat, for 1 hour.
  • Remove pork from liquid and cool thorughly; then slice into thin medallions.
  • Mix together miso, sriracha, sherry, vinegar, and sugar, set aside.
  • Stir-fry garlic, ginger, and red peppers in wok with oil over high heat for a few seconds, then add onions and pork slices, and cook for about 1 minute.
  • Add the bell peppers and cook a few minutes more until the peppers are crisp-tender.
  • Add reserved miso sauce mixture and cook until heated through.
  • Serve with steamed hot rice.

Nutrition Facts : Calories 586.5, Fat 36.1, SaturatedFat 10.8, Cholesterol 139.4, Sodium 1100.4, Carbohydrate 12.8, Fiber 2.5, Sugar 5.3, Protein 49.1

TWICE-COOKED CHILE PORK



Twice-Cooked Chile Pork image

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 Recipes     Asian     Chinese

Time 1h17m

Yield 3

Number Of Ingredients 9

11 ounces skin-on, boneless pork belly
1 (3/4 inch thick) slice fresh ginger, lightly smashed
¼ teaspoon Sichuan peppercorns
1 ½ tablespoons chile bean sauce (toban djan)
2 teaspoons sweet bean paste
¼ teaspoon white sugar
3 tablespoons vegetable oil, divided
1 green bell pepper, seeded and chopped into 3/4-inch pieces
¼ teaspoon salt

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, Carbohydrate 6.1 g, Cholesterol 37.4 mg, Fat 27.9 g, Fiber 0.9 g, Protein 14.7 g, SaturatedFat 6.8 g, Sodium 1445.7 mg, Sugar 2.8 g

LILY'S TWICE-COOKED PORK



Lily's Twice-Cooked Pork image

The beauty of this recipe for twice-cooked pork, brought to us by Martha's friend Lily Mei, lies in its frugality. The pork's first cooking -- simmering in water -- yields a broth that can become a flavorful soup.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

2 1/2 pounds fresh bacon with bone, rinsed and dried
1-inch piece fresh ginger, scraped and thinly sliced lengthwise 1/4 inch thick
2 1/2 tablespoons olive oil
6 medium cloves garlic, thinly sliced
1 1/2 tablespoons hot bean sauce
1 large kohlrabi (about 1 1/2 pounds), peeled, quartered, and thinly sliced
1/2 teaspoon coarse salt
1 tablespoon light soy sauce
1/2 teaspoon Szechuan chile oil
1 bunch scallions, sliced in half lengthwise and cut into 1-inch pieces
Sesame oil, for drizzling

Steps:

  • Place bacon and ginger in a medium stockpot. Cover with water. Bring to a boil, skimming as necessary to remove fat. Reduce heat to simmer, and cook, covered for 40 minutes. (This can be made ahead up to this point and refrigerated overnight.) Remove bacon from liquid. Remove bones, and discard. Slice meat crosswise into slices 1/4 inch thick. Reserve liquid for Pork Broth with Tofu and Vegetables. Discard ginger.
  • Place wok over high heat. Add 1 1/2 tablespoons olive oil and heat until smoking. Add garlic, hot bean sauce, and sliced bacon. Cook until lightly browned, stirring frequently, about 5 minutes. Transfer from wok to plate. Rinse wok, and wipe dry.
  • Return wok to heat. Add remaining 1 tablespoon olive oil. Heat until smoking. Add kohlrabi and salt. Stir to combine. Add cooked meat, scallions, soy sauce, and chile oil. Cook until heated through, about 2 minutes. Remove from wok to serving dish. Drizzle with sesame oil. Serve immediately.

LILY'S PORK BROTH WITH TOFU AND VEGETABLES



Lily's Pork Broth with Tofu and Vegetables image

This recipe, brought to us by Martha's friend Lily Mei, can be made using the broth from Lily's recipe for Twice-Cooked Pork.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 6

4 cups pork broth, can be reserved from Twice Cooked Pork Lily's Twice-Cooked Pork, skimmed of fat
2 large shiitake mushroom caps, cleaned and sliced 1/4 inch thick
1 twelve-ounce cake soft tofu, cut into 1 1/2-by-1-by-1/4-inch pieces
1 teaspoon coarse salt
1/2 pound fresh tender greens, such as watercress, pea shoots, or baby spinach
Few drops toasted sesame oil

Steps:

  • In a medium saucepan, bring broth to a boil over high heat. Add mushrooms, and return to a boil. Add tofu and salt. Return to a boil. Add greens, stir once, and remove from heat. Sprinkle with a few drops sesame oil. Serve immediately.

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