Twice-cooked pork

Overview

Twice-cooked pork is a traditional pork dish in Chinese Sichuan cuisine. It is also called braised pork in Western Sichuan. Every household in Sichuan can make it. The characteristics of twice-cooked pork are unique taste, bright red color, fat but not greasy. The so-called reheating means cooking again. It is said that the authentic Sichuan twice-cooked pork is made from the rear buttock meat and removes the second ring of meat from the tip of the buttock, commonly known as Erdaorou. But today I used pork belly, the family version.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• chinese cuisine
• maternity
• sichuan cuisine
• dinner with friends
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• cooking wine
• green garlic
• onions
• pixian douban
• pork belly
• star anise
• sugar
• fragrant leaves

Ingredients

Steps

1. 1 Prepare pork belly and green garlic.

   

2. 2 Pour the pork belly under cold water and bring to a boil over high heat. Skim off the foam, add bay leaves, star anise, green onions, cooking wine, and cook over medium heat until the meat is tender.

   

3. 3 Remove the meat, let it cool, and cut into large thin slices.

   

4. 4 Cut green garlic into sections.

   

5. 5 Put some oil in the pot, add pork belly and stir-fry until the fat is curled, take it out and set aside.

   

6. 6 Leave oil in the pot and stir-fry Pixian watercress until fragrant. Add pork belly, green garlic, sugar and cooking wine and stir-fry until cooked.