Twice Cooked Pork Hui Guo Rou Recipes
TWICE-COOKED PORK (HUI GUO ROU)
Simple preparation, minimum of ingredients, but full of flavor. If you've been searching for a recipe in which to use your soybean paste, this is it!
Provided by FlemishMinx
Categories Pork
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Place the pork in a large saucepan and cover with water; bring to the boil.
- When it is boiling, add the mirin and ginger.
- Cook the pork for 20 minutes, then remove from the water and allow to cool (discard the other contents of the pan).
- When the pork is cool enough to handle, slice across the grain as thinly as possible in pieces about 2 inches long.
- Clean the leek and slice in half lengthwise, then slice in 1 inch pieces.
- Clean the bell pepper, remove seeds, and chop in pieces similar in size to the leek.
- Heat a wok over medium-high to high heat.
- Add the oil, and when it is hot, add the flattened garlic clove.
- Fry the garlic until it is very brown, then remove it and discard.
- Add the chopped leek to the wok, and cook for 1 minute, stirring all the while.
- Add the bell pepper pieces, and cook for about 30 seconds, stirring continuously.
- Push the vegetables to the side of the wok and add the sambal oelek in the middle; heat briefly.
- Add the soybean paste, soy sauce, and the pork slices, mixing all well and insuring the pork is covered with all the spicy mixture.
- Cook only for another 1-2 minutes, until everything is heated through.
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2014-11-22 Twice Cooked Pork, or hui guo rou (回鍋肉), is a Sichuan dish of spicy seared pork belly that’s way too famous to ignore and too delicious not to share. If you’ve never tried it, you NEED to make this recipe. It is simply and unequivocally delicious! Yes, Shanghai Braised pork belly is irresistible and yes, Cantonese roast pork belly is delicious, but pork belly recipes …
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- In a medium pot, bring 2 quarts of water to a boil. Add the whole piece of pork belly and the ginger, and bring the pot to a boil again. Lower the heat and simmer for 30 minutes, until the pork is tender and cooked through. Remove the pork from the pot and run it under cold running water for about a minute. Set aside.
- While the pork is cooling, prepare all the other ingredients. Once you are ready to cook (don't do this in advance, or the pork will dry out), thinly slice the pork belly (slices should be about 1/8 inch thick).
- Heat your wok over high heat until just starting to smoke. Add 1 tablespoon of oil and sear the pork, until you get a light caramelization, about 90 seconds. Turn the heat to medium-low and scoop out the pork. Add another tablespoon of oil to the wok.
- Add the spicy broad bean paste to the wok and let it fry in the oil for about 30 seconds to bring out the flavor and color. The color should be red; pay attention to the heat to avoid burning.
TWICE-COOKED PORK BELLY - (SZECHUAN HUI GUO …
2020-02-28 Homepage » Recipes » Twice-Cooked Pork Belly – (Szechuan Hui Guo Rou). Twice-Cooked Pork Belly - (Szechuan Hui Guo Rou) Published: Feb 28, 2020 …
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- Soak the Chinese fermented black beans (Douchi) in hot water for 15-30 minutes and rinse them a few times. Set aside.
- Heat the oil over high heat, add the pork belly, reduce the heat to medium and stir fry until lightly crisp and slightly curled.
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2014-08-01 Heat a dry wok until hot. Add 2 tablespoons peanut or canola oil, and when wisps of heat begin to rise add the pork. Cook the pork slices, stirring and flipping occasionally, until they just lose their pink color and begin to curl. Push the pork …
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- Bring a pot of water to a boil and add the whole pork belly. Reduce heat and simmer belly around 15 to 20 minutes, until just partially cooked through. Remove pork and allow to cool, then place in the refrigerator for a few hours or the freezer for 1 to 2 hours, which will firm up the meat and make it easier to slice. Slice very thinly, into pieces about 2-3 inches long and 1/8-inch-thick (or even thinner, like a slice of bacon).
- Heat a dry wok until hot. Add 2 tablespoons peanut or canola oil, and when wisps of heat begin to rise add the pork. Cook the pork slices, stirring and flipping occasionally, until they just lose their pink color and begin to curl.
- Push the pork to the sides of the wok, leaving a well of fat in the middle. Add the sauce mixture to the fat and cook it briefly before mixing it into the pork. Add the leeks and stir-fry until they are just softened. Add the scallions and stir-fry briefly, until just softened. Remove to a serving plate.
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- Remove from pot and set aside. When the pork is cool, slice as thinly as possible crosswise, so that each slice is half meat and half fat.2.
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- Wash, rinse the napa cabbage. Cut the stems of the cabbage with an angle to create a thinner slice of bite-size squares. The same technique we use for Napa Cabbage stir fry.
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- For a long-strip of pork belly, add the pork belly into the boiling water, cover the pot with a lid and wait for it to re-boil.Once the pot reaches a boil again, remove the pork from the pot using a pair of cooking chopsticks or a pair of kitchen tongs. Wait for the pork to cool down a little and cut into thin slices and into bite sizes.
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2011-12-04 Hui Guo Rou Twice Cooked Pork Hui Guo Rou (literally, "return to the pot pork") is a classic Sichuanese dish. So much so that it appears often on Chinese restaurant menus in the west; however, as always, the sea change takes its toll on the traditional recipe…
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Twice-cooked pork or double-cooked pork (Chinese: 回锅肉; pinyin: huíguōròu) is a Chinese dish from Sichuan.The dish's ingredients include pork, which is simmered, …
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Literal meaning return pot meatTraditional Chinese 回鍋肉Simplified Chinese 回锅肉Hanyu Pinyin huíguōròu
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- Place pork belly and ginger into a pan. Pour in enough water to cover the meat. Bring the water to a full boil. Turn down the heat and leave to simmer for 30 mins (see note 4).
- Heat the wok over high heat until it starts to smoke (See note 5 if you’re using a non-stick wok). Pour in oil and add pork belly pieces.
TOP 9 CHINESE SICHUAN RECIPES - THE SPRUCE EATS
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- Kung Pao Chicken. This is the popular dish made with chicken, peanuts, and hot chiles, that is named after a generic government official or kung pao. Feel free to turn the heat up or down on this dish by adjusting the amount of chiles used.
- Mapo Tofu (Mapo Doufu) Tofu and a bit of ground meat are dressed up with spicy seasonings in this popular dish. The name mapo doufu means "old pockmarked grandmother bean curd" in honor of the old woman who is reputed to have invented the dish.
- Hot and Sour Soup. Unlike other Szechuan recipes, this popular soup gets its heat from white pepper (the sour comes from vinegar). Tofu adds extra protein to this warming soup that is reputed to be good for colds.
- Chinese Green Beans. This popular Szechuan dish is a staple at many Chinese restaurant buffets. Instead of chili paste, feel free to add 4 to 6 small dried red chilis if desired.
- Twice Cooked Pork (Hui Guo Rou) In this Szechuan dish, pork is first simmered in a broth of water, rice wine, and ginger and then stir-fried along with vegetables like leeks and red bell pepper, chili paste, sweet bean paste, and dark soy sauce.
- Crispy Szechuan Beef (Gan Bian Niu Rou Si) This recipe uses a technique known as "dry-frying" where the beef is fried for several minutes, making it extra chewy and crispy.
- Chicken With Orange Peel. Poultry and citrus are a popular combination in western China. The linking of hot chiles with Szechuan peppercorn produces the "numbing fire" that gives the cuisine its fiery reputation.
- Bang Bang Chicken (Bang Bang Ji) Sweet, sour, and salty come together in this popular dish, also known as strange flavor chicken. Chunky peanut butter can be used in place of sesame paste.
- Spicy Szechuan Eggplant. Eggplant and ground pork are stir-fried with chile paste and other seasonings in this spicy Szechuan recipe. For a vegetarian version, leave out the ground pork and increase the amount of eggplant.
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Alternative names 回锅肉熬锅肉油爆锅Pinyin Hui Guo RouCourse Main courseType Stir frying
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Hui guo rou is a traditional Szechuan pork dish where the pork is cooked twice, hence the names "twice-cooked pork" and "double-cooked pork." Place the pork in the slow cooker on top of the vegetables; cover, and cook on Low for 7 to 8 hours or until the pork registers at least 145 F. Remove the pork from the slow cooker; cover and let stand for 10 minutes before slicing to serve with the ...
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A simple Google search for either “best twice cooked pork recipe”, “twice cooked pork traditional” or “twice cooked pork recipe Sichuan authentic” will probably yield a billion results. My hope is you won’t have to do that again. NOTES BEFORE WE START Due to availability, I opted for garlic chives (韭菜). Its flavor is as assertive as traditionally-used garlic sprouts, but ...
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2008-10-14 Twice-cooked pork is another dish I recently started making at home. Called huiguo rou (回锅肉) in Chinese, which literally means "meat returned to the wok", this is an extremely popular Sichuan dish that uses the same cut of meat, but this time with a predominantly spicy and salty characteristics. The "twice-cooked" part refers to the pork belly first being simmered in salted water …
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Twice Cooked Pork Hui Guo Rou Recipe. Twice Cooked Pork How To Cook Szechuan Stir Fry Pork. Ingredients Pork belly 450gGarlic sprout 2pcsPickled pepper 25gOnion 1/2 pcBell pepper 100gSliced garlic gSliced ginger 40g sFermented soybeans 5gGreen The Twice Cooked Pork, also called Double Cooked Pork or Hui Guo Rou in Chinese, is said to rank the first among Sichuan dishes If there is a …
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Twice Cook Pork – Hui Guo Rou Pork is boiled and then stir-fried in this authentic recipe from Szechuan. Ingredients: 1/2 lb pork 1 leek 1 green bell pepper (choose jalapeno pepper for better taste) 1 red bell pepper 1 teaspoon salt 2 tablespoons cooking oil 1 tablespoon chili paste 1 tablespoon light soy sauce . Preparation: Bring a large pot of water to a boil. Add the pork, return to a ...
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2021-06-05 Hui guo rou is a traditional Szechuan pork dish where the pork is cooked twice, hence the names “twice-cooked pork” and “double-cooked pork.”. The meat is. Instructions In a medium pot, bring 2 quarts of water to a boil. Add the whole piece of pork belly and the ginger, and bring the pot While the pork is.
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