TWICE-COOKED PORK
Provided by Florence Fabricant
Categories dinner, main course
Time 3h
Yield 4 servings
Number Of Ingredients 13
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 STIR FRY
I love twice cooked pork in the restaurant and I was looking for a way to recreate it at home. Use the crushed red pepper to make it hot or leave it out for a milder flavor.
Provided by QueenJellyBean
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook pork slightly in a nonstick skillet sprayed with non stick spray just until slightly pink in the center. Let cool 5 minutes and cut into thin strips.
- Heat oil in large skillet or wok over medium high heat. Stir fry onion and garlic for 2-3 minutes. Add cabbage, carrots, bell pepper, mushrooms, pork, crushed red pepper, salt and pepper; stir fry for 5 minutes until vegetables are crisp tender.
- Combine chicken broth and cornstarch in a small cup until smooth. Add to skillet; cook and stir gently about 1 minute or until slightly thickened.
- Serve over rice.
Nutrition Facts : Calories 374.3, Fat 5.7, SaturatedFat 1.2, Cholesterol 27.6, Sodium 292.1, Carbohydrate 63.8, Fiber 3.4, Sugar 4.7, Protein 15.7
TWICE-COOKED PORK
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
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
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- Simmer the pork. Pork belly is the choice of cut to make twice cooked pork since it has a distinct layer of fat from the lean meat. The fat will render the oil during pan-frying, which is used to flavor the vegetables.
- Get ready all the unique seasonings. You need to use doubanjiang (chili bean paste), sweet bean paste, and black bean paste if you want to stay true to the authentic Sichuan flavor.
- Prepare all the vegetables and aromatics. Coarsely chop two tablespoons of garlic and ginger. We will use these aromatics to saute the seasonings. You also need some vegetables to stir fry with the pork.
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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).
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- 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.
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