Twice cooked pork

Twice Cooked Pork---My favorite Chinese dish---made with pork and cabbage and very spicy!!!

Huí Guō Ròu (回锅肉) literally means "meat returned to pot". The pork belly is boiled once to tenderize and then stir-fried with garlic scapes, tianmianjiang and doubanjiang.

Twice cooked pork is a traditional dish in Chengdu. People used to boil the pork first so that it can be preserved for a longer time before it's used (before they had refrigerators!). This is why you can see hanging pork belly in front of traditional restaurants in Chengdu. You can order the dish and the cook will cut off a slice of the already cooked pork and cook it in the dish for a second time! The pork belly is actually very delicious after cooked twice because you can't taste the fat!

Twice cooked pork is a famous Sichuan style Chinese pork stir fry dish. Fatty pork belly gets two stages of cooking and is stir fried with savory chili bean paste sauce (doubanjiang).

Sichuan Style Twice Cooked Pork is a slightly Westernized copycat of the dish found in Sichuan style Chinese restaurants. Serve with mixed vegetables and rice or wrap in lettuce.

Twice Cooked Pork, or Double Cooked Pork recipe teaches how to cook this popular Sichuan dish which looks red & green and tastes fat but not greasy.

Twice-cooked pork or double-cooked pork is a Chinese dish in Sichuan cuisine. The pork is simmered, sliced, and then stir-fried -- "returned to the wok." The pork is accompanied with stir-fried vegetables, most commonly garlic sprouts, but often baby leeks, cabbage, bell peppers, onions, or scallions. The sauce may include Shaoxing rice wine, hoisin sauce, soy sauce, sugar, ginger, chili bean paste, and sweet wheat paste.

INTRODUCTION This is a Szechuan dish that I always ordered whenever I saw it appeared in the restaurant menu… If I did not order, it must be because my guest don’t take pork belly …Though it is of Szechuan origin, it is such a common meat dish that is sold in most Chinese restaurants. I […]

Twice cooked pork (sometimes also referred to as double-cooked pork belly ) is a dish from Sichuan cuisine that is very popular in China.

This Chinese pork belly is meltingly tender with a sweet-spicy-sticky coating. Here's my 3-step process for the best pork belly you've ever tasted.