Don’t be scared of the belly, just don’t eat a giant bowlful….. What I liked the most was that the cook decided to use even the tougher green part of the leek, which most cooks use only for stock; the green parts give the dish a contrast in texture and are stronger in flavor than the white parts, as you might expect. Sure, the General Tso's Chicken is a good and cheap value for chines I have a thing for cheapy Chinese, so I wandered into the Sichuan Spice House wondering what, if anything might be good there. Did a Brewer’s Dinner last week to support a local wildlife shelter. A Bonnier Corporation Company. Where to Eat Twice Cooked Pork in Chengdu. Do not make twice-cooked pork if you do not. The Chinese name of this classic dish, Hui Guo Rou/回锅肉, literally means “the meat (it refers to pork belly… Sichuan twice cooked pork is one of my favourite Sichuan dishes. Pork belly is the choice of cut to make twice cooked pork since it has a distinct layer of fat from the lean meat. Twice-cooked pork belly is stir-fried with sweet bean paste, chile bean paste, and green peppers to make this popular Sichuan dish. fermented and salted black beans (douchi), rinsed, In a large pot, cover the pork belly and salt with water by 2 inches. Add the peanut oil and swirl it around, then add the pork belly. Twice cooked pork is a Sichuan specialty prepared by cooking fatty pork leg or belly (with the skin intact) in two different ways. Laurentius: Clearly you have a limited knowledge of Sichuan cooking. Hank, I’ve been following your blog for some time now and this recipe just congealed my thoughts: Thank God for a ridiculously high metabolism or reading (and much less the making and then consuming) of your recipes would have me morbidly obese. Heat a wok or large saute pan over high heat until it's good and hot. I don’t know how this dish escaped me for all these years, but I never even heard of twice cooked pork until a new Chinese restaurant opened up down the street. Double Cooked Pork (or twice cooked pork) is one of the most classic Sichuan dishes made with pork belly, broad bean paste, fermented black beans and Chinese Leeks. The sauce is spicy and flavorful, the pork is tender, and if you’re a fan of Chinese cuisine, you’re going to love this. Place pork, 2 litres of water, star anise, cinnamon, 2 tablespoons of Sichuan peppercorns, Chinese rice wine and 400 ml of soy sauce in a large saucepan and bring to the boil. A classic Chinese dish made with boiled-then-stir-fried pork and plenty of leeks and fermented black soy beans. Arrange the pork belly in one layer all around the wok and let it sear like this for a minute or two, until it gets a little browned and starts to release some fat. Cook, stirring, until pork is warmed through and the sauce is thickened, about 3 minutes more. Let this cook for a minute or two. Though that may be difficult once you start…… Just make sure you go at least the 45 mins on the first simmer or it can get a little heavy/greasy….. Hope to get a boar in UP Michigan next month, can’t wait to try this out! I know… how can one live without it for so long… It happened completely randomly. Sichuan Twice-Cooked Pork Serves 4 to 6 as part of a multi-course meal. It belongs to Sichuan cuisine. Sichuan Twice-Cooked Pork Belly Cooking twice-cooked pork belly with a wild pig is a little tougher (literally) than if you use domesticated pork belly. It originated in the rural area of Sichuan. ), trimmed, halved, and cut into 1/2-inch slices, 2 tbsp. Add the chile bean paste, black bean paste, cooking wine and leeks. If you’ve never tried it, you NEED to make this recipe. When I opened the menu I was astonished: Tripe. Pork is simmered, sliced, and then stir-fried … Sichuan Twice-Cooked Pork Belly (Hui Guo Rou), Get the recipe for Sichuan Twice-Cooked Pork Belly », Twice-Cooked Bacon is the Best Kind of Bacon, Our 20 Favorite Cookbooks to Gift This Year, Roasted Cod with a Cilantro Crust (Samak mashew bil cozbara w al limon), Orange- and Herb-Roasted Spatchcock Chicken, Baked Fish in Tahini Sauce (Siniyet samak bil tahineh), Palestinian Pantry Staples We Can’t Live Without, Falastin: Equal Parts Cookbook and Conversation Starter, Raising the Bar: What the World Can Learn From Italy About Enjoying Food and Drinks, How a Combination Oven Will Help You Prepare an Unforgettable Holiday Feast, Bokit: The Soul of Guadeloupe in a Sandwich, Chiquetaille de Mourue (Marinated Salt Cod), 2 large leeks (about 1 1/2 lbs. A good amount of fat and juice came off the belly, which I was able to reserve thanks to the vac-bag.