1 recipe found
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. As a traditional Sichuan dish, twice-cooked pork plays a very important role in Sichuan cuisine. Twice-cooked pork is often used as the first choice dish in Sichuan cuisine exams. It’s also very simple and quick to make at home, making it a delicious dish to go with meals! (The production venue for this dish is kindly provided by Chengdu Shuimu Huating.) (Expand)
