Recipe: Appetizing Szechuan Style Twice Cooked Pork

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Twice-cooked pork is Szechuan style pork, which requires cooking twice - first simmer in water, followed by pan-frying and enrobed in a glossy thick gorgeous sauce made with a combination of chili bean paste and other unique Szechuan seasonings. Remove any of the scum and excess oil that releases from the meat. When it begins to boil, remove from the pot and lightly rinse with water. You can have Szechuan Style Twice Cooked Pork using 19 ingredients and 12 steps. Here is how you cook that.

Ingredients of Szechuan Style Twice Cooked Pork

1. It's 250 grams of Block of pork shoulder.
2. You need 1/4 of Cabbage.
3. You need 1 of Green pepper.
4. Prepare 1 of Japanese leek.
5. It's 1 clove of Garlic (minced).
6. Prepare 1 tsp of Ginger (minced).
7. Prepare 1 tsp of Doubanjiang.
8. It's 5 of Douchi.
9. You need 1 tsp of Sesame oil.
10. You need of Sauce:.
11. It's 2 tbsp of Tianmianjiang.
12. You need 1 tsp of Soy sauce.
13. You need 1 tsp of Oyster sauce.
14. You need 1 tbsp of Shaoxing wine.
15. It's 4 of kernels Sichuan pepper (or Sansho pepper).
16. Prepare of Other:.
17. You need 3 of Japanese leek (green part).
18. Prepare 4 clove of Garlic.
19. You need 1 of Vegetable oil.

Change the water in the pot and bring it to a boil. Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, szechuan style twice cooked pork. For mine, I will make it a bit tasty.

Szechuan Style Twice Cooked Pork instructions

1. Rub the block of pork shoulder with 3% its weight in salt. Cover with plastic wrap and let it sit in the refrigerator for half a day or more. This photo shows an 800g block of meat, which will serve about 6-7 people..
2. Once time has passed, remove the wrap and boil the pork. Place the pork in lukewarm water before bringing to a boil. Remove any of the scum and excess oil that releases from the meat..
3. When it begins to boil, remove from the pot and lightly rinse with water. Change the water in the pot and bring it to a boil. Add the meat, the green section of the Japanese leeks, and the garlic. Turn the heat to low and simmer for 1 hour..
4. Be careful that the meat doesn't fall apart while it's boiling. After it has boiled, leave it to cool in the pot. Once cooled, cut into bite-sized pieces..
5. It tastes best if the meat is cut into 5-10mm slices..
6. Sichuan pepper is indispensable in Sichuan cooking. Remove 10 kernels of pepper from the Sichuan pepper and use a knife to chop finely. Use the side of a knife to crush the douchi beans and then finely chop..
7. Tear apart the cabbage leaves with your hand and slice the core with a knife. Remove the seeds from the green pepper and chop..
8. Mince the garlic, mince the ginger, and prepare the doubanjiang. Combine the ingredients for the sauce..
9. Steam the vegetables. Fill a pot with water and bring to a boil. Add a pinch of salt and then add the green pepper and cabbage. Boil for 10-15 seconds and then drain..
10. Heat a frying pan and add 2 tablespoons of vegetable oil. Cook the doubanjiang, garlic, and ginger from Step 8 until fragrant. Add the leek and quickly add the sauce..
11. Agitate the pan while cooking for 100 seconds and then add the cabbage. Cook for another 20 seconds. Swirl in some sesame oil to finish and enjoy!.
12. Here is an egg soup made from the boiled liquid in Step 4. You can use the water that the meat was boiled in for various recipes, so don't throw it away. https://cookpad.com/us/recipes/143991-yakiniku-japanese-bbq-restaurant-style-egg-drop-soup.

This is gonna smell and look delicious. Twice cooked pork(回锅肉) or Double cooked pork belly (Huiguorou in Chinese language ) is one of the most. 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 first simmered in a broth of water, rice wine, and ginger, and then stir-fried along with vegetables, chile paste, sweet bean paste, and dark soy sauce. Twice Cooked Pork Twice Cooked Pork, or hui guo rou (回鍋肉), is a Sichuan dish of spicy seared pork belly. This Chinese classic recipe is way too famous to ignore and too delicious not to share.