{"id":2067,"date":"2020-09-17T20:12:57","date_gmt":"2020-09-17T20:12:57","guid":{"rendered":"https:\/\/redhousespice.com\/?p=2067"},"modified":"2022-06-09T13:42:03","modified_gmt":"2022-06-09T13:42:03","slug":"twice-cooked-pork-fast-version","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/twice-cooked-pork-fast-version\/","title":{"rendered":"Twice cooked pork (Hui Guo Rou, \u56de\u9505\u8089)"},"content":{"rendered":"\n

Tender yet crispy pork slices flavoured with fermented seasonings, twice cooked pork is a mouth-watering Chinese delicacy. This recipe provides many tips on how to achieve the best flavour and texture. <\/em><\/p>\n\n\n\n

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What is twice cooked pork<\/span><\/h2>\n\n\n\n

If you ask me to name the ten most popular dishes of Sichuan cuisine, twice-cooked pork will definitely make it onto the list (probably among the top 3). The Chinese name of this classic dish, Hui Guo Rou\/回锅肉, literally means “the meat (it refers to pork belly) that returned to the wok”. <\/p>\n\n\n\n

It explains the special two-step cooking method which gives the dish a delicious, complex texture.<\/p>\n\n\n\n

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  1. Firstly, a chunky piece of pork belly is simmered in water then cut into thin slices.<\/li>\n\n\n\n
  2. Secondly, the cooked pork returns to a wok to be stir-fried with vegetables and seasoned with condiments. <\/li>\n<\/ol>\n\n\n\n

    Twice-cooked pork shares a similar flavour profile as classic Sichuan dishes such as Mapo Tofu<\/a> and Spicy Vermicelli Stir-fry<\/a>. The key flavour, fragrant and spicy, comes from two versatile condiments: chilli bean paste and fermented black beans. Vegetables, such as leek, green garlic, fresh chili, etc. are added to provide the nutritive balance of the dish.<\/p>\n<\/div>\n\n\n\n

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    Key ingredients<\/span><\/h2>\n\n\n\n

    Before walking you through the cooking procedures, I’d like to talk about the four key ingredients that make this dish stand out.<\/p>\n\n\n\n

    \"Raw<\/figure>\n\n\n\n

    Pork belly <\/h3>\n\n\n\n

    When developing recipes, I always keep in mind possible substitutes for certain ingredients. For example, I often list the best cut for a meat-based dish then give suggestions on how to adjust when using less favoured cuts. However, for twice cooked pork, I have to say that pork belly is indispensable.<\/p>\n\n\n\n

    Despite the high-fat content, pork belly dishes don’t taste particularly greasy when properly prepared. For this twice cooked pork, some fat is removed from the pork belly during the boiling process. Then for the stir-frying part, you only need a little cooking oil as more fat will be extracted from the pork over high heat.<\/p>\n<\/div>\n\n\n\n

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    Sichuan chili bean paste<\/h3>\n\n\n\n
    \"Sichuan<\/a><\/figure>\n\n\n\n

    When it comes to Sichuan chilli bean paste<\/a>, the iconic condiment of Sichuan cuisine, there is often confusion when purchasing due to the variety of names translated in English. Essentially, it’s a dark red sauce consisting of fermented broad beans and hot chilies. You can find the following names from different brands and packagings:<\/p>\n\n\n\n