Two times Cooked Pork, or hui guo rou (), is really a Sichuan dish of spicy seared pork belly that’s far too famous to disregard and too scrumptious to not share. Should you’ve never attempted it, you have to get this to recipe. It's just and positively scrumptious!
Yes, Shanghai Braised pork belly is irresistible you will find, Cantonese roast pork belly is scrumptious, but pork belly recipes in Sichuan will vary so when cooked right, this dish melts inside your mouth and provides this type of enjoyable hot chili bean flavor that you might lower 2 or 3 areas of grain by using it.
In america, this dish has changed as interest in authentic Chinese cooking is continuing to grow. I clearly recall the Two times Cooked Pork we’d make within our take-out restaurant several years ago: steamed pork, cabbage, five-spiced tofu, eco-friendly and red bell pepper, hoisin sauce, soy sauce and hot sauce. For any lengthy, lengthy time, I figured i was making &"two times cooked pork.&"
But as more authentic Sichuan restaurants open, the real two times cooked pork has revealed itself. It’s amazingly decadent and addictive. When you are inside a restaurant with many different Chinese diners and also you check this out dish around the menu, order it. Probably, it will likely be pretty authentic. We had the dish frequently while residing in Beijing, and developed this specific recipe based from the best versions we'd round the city. Just the perfect for our readers!
- single lb slab of pork belly (make use of pork belly, or it’s not two times cooked pork)
- 2 slices ginger root
- two tablespoons oil, divided
- 1 1/two tablespoons spicy broad bean paste
- 2 cloves garlic clove. sliced
- 2 lengthy hot eco-friendly peppers. seeds removed and reduce 1 1/2 inch pieces
- 1 medium leek. split lengthwise, washed completely, and decline in 2-inch pieces
- 1 tablespoon shaoxing wine
- 1 teaspoon soy sauce
- 1/4 teaspoon sugar
Important notes, before we start:
- Don’t forget to create grain ahead of time since you’ll require it.
- Simply to get this to really obvious: the pork is sliced AFTER being steamed.
- The best hot bean paste really makes this dish, so see photo below for the best brand.
Inside a medium pot, bring 2 quarts water to some boil. Add some whole bit of pork belly and also the ginger root, and produce the pot to some boil again. Lower heat and simmer for half an hour, before the pork is tender and cooked through. Take away the pork in the pot and run it under cold flowing water for 1 minute. Put aside.
As the pork is cooling, prepare the rest of the ingredients. When you are prepared to prepare (don’t do that ahead of time, or even the pork will dry up), thinly slice the pork belly (slices ought to be about 1/8 inch thick).
Heat your wok over high temperature until just beginning to smoke. Add 1 tablespoon of oil and sear the pork, until you receive a light caramelization, about 90 seconds. Turn heat to medium-low and scoop the pork. Add another tablespoon of oil towards the wok.
Add some spicy broad bean paste towards the wok and allow it to fry within the oil for around thirty seconds to create the flavor and color. The colour ought to be red take notice of the heat to prevent burning.
Now add some garlic clove and fry for thirty seconds.
Turn heat to high and add some pork, peppers, and leeks.
Stir-fry for any minute. Add some shaoxing wine, soy sauce, and sugar. Stir everything together. When the leeks and therefore are wilted and also the peppers are cooked (while still getting just a little crunch), it’s prepared to serve.
Two times Cooked Pork
- single lb slab of pork belly (make use of pork belly, or it isn't two times cooked pork)
- 2 slices ginger root
- two tablespoons oil, divided
- 1½ tablespoons spicy broad bean paste
- 2 cloves garlic clove, sliced
- 2 lengthy hot eco-friendly peppers, seeds removed and reduce 1½ inch pieces
- 1 medium leek, split lengthwise, washed completely, and decline in 2-inch pieces
- 1 tablespoon shaoxing wine
- 1 teaspoon soy sauce
- ¼ teaspoon sugar
- Inside a medium pot, bring 2 quarts water to some boil. Add some whole bit of pork belly and also the ginger root, and produce the pot to some boil again. Lower heat and simmer for half an hour, before the pork is tender and cooked through. Take away the pork in the pot and run it under cold flowing water for 1 minute. Put aside.
- As the pork is cooling, prepare the rest of the ingredients. When you are prepared to prepare (avoid this ahead of time, or even the pork will dry up), thinly slice the pork belly (slices ought to be about ⅛ inch thick).
- Heat your wok over high temperature until just beginning to smoke. Add 1 tablespoon of oil and sear the pork, until you receive a light caramelization, about 90 seconds. Turn heat to medium-low and scoop the pork. Add another tablespoon of oil towards the wok.
- Add some spicy broad bean paste towards the wok and allow it to fry within the oil for around thirty seconds to create the flavor and color. The colour ought to be red take notice of the heat to prevent burning.
- Now add some garlic clove and fry for thirty seconds. Turn heat to high and add some pork, peppers, and leeks. Stir-fry for any minute. Add some shaoxing wine, soy sauce, and sugar. Stir everything together. When the leeks and therefore are wilted and also the peppers are cooked (while still getting just a little crunch), it's prepared to serve.
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Hi Sangrail, What is the particular reason you desired to blanch them? It will be a mistake since many of the flavor could be washed away throughout the blanching process. Ensure you cut the challenging top eco-friendly servings of the leek away and just leave the eco-friendly leek close the where it turns white-colored. If you want them very soft, then leave them cooking within the wok much more time until they're in the tenderness level you want.
Philip Kazan states
This really is this type of great recipe. I ate two times cooked pork the very first time in SF in the Hunan Restaurant prior to the earthquake. I ate there for a long time however i’m now upon the market and may enjoy that dish together with your greet recipe. I really like your site when i prepare chinese four to five occasions per week. Phil Kazan
Thanks Philip and glad you enjoyed it! This dish is among my top picks also!
Another champion :-) The pork belly had the right texture so we loved all of the leeks. I finished up tossing inside a spoonful of black beans (I recognized I had been running have less the spicy broad bean paste while cooking!) and loved the finish result a great deal. This can be a scrumptious recipe and simple for any weeknight if you are planning the simmering step ahead.
The pork belly I purchased threw in the towel a lot of fat (like 1/2 cup!) throughout the frying phase. I allow the pork fry in the fat, then drained off the majority of it and saved for any stirfry a later date. In situation that unexpectedly happens to other people :-)
Thanks (of course)!
Very good Kim and thank you for discussing!
You recommend a particular bean paste, what brand could it be? The photo is in chinese and that i can’t find online. Thanks.
Hi Barbara, we love to to make use of china brands because they are the very best and many authentic tasting. Should you don’t come with an Asian store where one can get help, you are able to google dou ban jiang. Lee Kum Kee also constitutes a version they describe as chili bean sauce. Best of luck in your search!
Hi Noah,
Thank you for discussing. We've used that brand before which is good!
oh man the photo jobs are so competent I needed to wipe drool from the key board! This recipe for two times cooked pork looks and sounds so amazing which i will need to test the fit my very own! The truth is though, I wish to stop by for your place and also have you prepare it again! thank you for discussing the yumminess today!
Thanks, Kristina and Millie! Provide a tryit’s seriously simple! Appears like your comment got lost within the shufflesorry for that delayed reply!
Hi Bill! This will be our favorite Sichuan dish and that i’m so excited to visit your recipe. I've been causeing this to be for any couple of years the recipe It's my job to follow also requires sweet bean paste fermented black beans additionally towards the chili bean paste. Any ideas?
I’ve attempted a number of your recipes, all delightfully easy tasty! And So I probably have this is equally scrumptious.
Hi Runi, My personal favorite too and like I stated within the publish, there are plenty of variations! I've come across the version you've been cooking too which is also really scrumptious. I'm really unsure which may be the authentic one however i am suspecting the main one using the black beans. Whichever it's, both are great and i believe I'll try the black bean version the next time. Thank you for following us!
Bill you'd me at pork belly.