Tuesday, December 3, 2013

Twice Cooked Pork With FermentedBlackBean

About Twice Cooked Pork:

Twice cooked pork (回鍋肉, pinyin: Huí Guō Ròu; jyutping: wui4 wo1yuk6; literally "return pot pork"; also called double cooked pork) is a well-known Sichuan-style Chinese dish. The process of cooking twice cooked pork involves first simmering pork belly steaks in water with spices, e.g. slices of ginger, cloves, star anise, jujubes and salt. After refrigeration to firm the meat, next it is then cut into thin slices. The pork is then returned to a wok and shallow fried in oil, usually along with some vegetables. The most common vegetables to accompany the pork are: napa cabbage, bell peppers or scallions
The Sichuan people are said to have a tradition of enjoying a feast every 1st and 15th of lunar months, with this dish as the main course. The simplest way of preparing this dish is to cook the meat by itself until it is done, then fry it along with the other ingredients; however, an alternative method involves frying the meat by itself until cooked, then frying the vegetables separately for a while, and finally frying everything together.


Pork belly - 1/2 lb steamed or boiled for 30 min  and filtered
Fermented Black Beans - 1 tbsp
Chilly bean Paste - 1 to 2 tbsp
oil - 2 tbsp
Dark Soy Sauce - 1 tbsp
Light Soy sauce - 1 tsp
Sugar - 1 tsp
Spring onions - 1/4 cup
Chilly Oil - 1 tsp


1.Slice boiled pork belly to thin slices...

2.Mix black bean and chilly bean paste in a bowl...

3,Heat wok to smoking hotness...then add oil to this add the above mixture...and then the pork belly....saute then add dark soysauce...then the light soysauce....sugar...saute well...finally add spring onions....While serving add a tsp of chilly oil on top....serve hot....

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