Hang Pepper Twice Cooked Pork

Name: Hang Pepper Twice Cooked Pork
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork belly; 3 pieces Hangjiao; 1/2 root Green onions; 3+2 slices Sliced ginger; 3 cloves garlic; 3 pieces Dried red pepper; 1 tablespoon Cooking Wine; 1 tsp Soy sauce; 1 tablespoon Sweet noodle sauce; 1 tablespoon Balsamic vinegar; 1 tsp White sugar

by Eyebrow

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

My daughter suddenly said that she would eat twice-cooked pork, and looked at me with a cute expression and wet eyes. Although the old mother had never cooked twice-cooked pork, how could she refuse?
I was omnipotent in front of my daughter, so I hurried to find recipes online. My habit is not to look at the recipes of one person, but to compare the recipes of many people and read the comments under the recipes to identify and summarize the best practice for me. That's right, although my twice-cooked pork practice today comes from Internet chefs, it is different from them.
This dish uses fat and lean pork belly, not too spicy Hangjiao as the main ingredient, with sweet noodle sauce and soybean paste, fat but not greasy, fresh and slightly spicy, it is a good meal.

Hang Pepper Twice Cooked Pork

1. Remove the stalks of Hangjiao and cut into diagonal sections, dice dried red peppers, slice ginger and garlic, and prepare the seasoning. The white sugar was added when tasting later, so it was not included in the material collection. But although the balsamic vinegar was prepared, I forgot to add it in the end.

2. The iron pot is hot, very hot and smoking. The pork belly is skin-side down for scalding moxibustion. This is to destroy the sweat glands and remove the fishy smell.

3. The skin should be burnt black, as shown in the picture.

4. Use a knife to scrape the scorch marks on the skin of the pork belly. Wash it in a pot under cold water. The water should be larger. Cut 3 slices of ginger and half a green onion into the pot. Add 1 tablespoon of cooking wine and cook After opening, cook for more than half an hour until the chopsticks can easily penetrate the pork belly.

5. Pick up the pork belly and rinse with cold water to cool down.

6. Use a kitchen paper towel to dry the moisture on the surface of the pork belly, and cut 2~3mm thick slices.

7. Pour a little oil in a non-stick pan, heat up and stir-fry the meat slices until the meat is oily and the color is slightly yellow now. Stir all the seasonings well.

8. Stir-fry the Xiahang pepper segments, ginger slices, garlic slices, and dried red peppers for 30 seconds on high heat.

9. Take out the pan and serve.

Tips:
1. The meat in the video is more than 300 grams, and I also cooked braised pork at the same time.
2. We can't eat spicy food, so I changed Pixian Doubanjiang to Soybean Paste, and removed all the seeds of Hangjiao and dried red peppers.
3. I have been frying the pork slices for a long time, the meat is a bit old, and the color is only slightly yellow.
4. Although I have referenced the recipes of twice-cooked pork from an online chef, it may not be very authentic because it has been modified and adjusted according to my taste, but it is delicious, right?
5. This recipe mainly refers to Wang Gang's recipe of twice-cooked pork.