Twice Cooked Pork

Name: Twice Cooked Pork
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pork belly; 250g Green garlic; A tablespoon Pixian Douban; Some Bay leaf; Some shallot; Some star anise; Some Cooking Wine; Some Sugar

by Little Ai Chef

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Twice-cooked pork is a traditional dish of cooking pork in Sichuan cuisine, and it is also called boiled pork in western Sichuan. Every household in Sichuan can make it. Twice-cooked pork is characterized by its unique taste, bright red color, and fat but not greasy. The so-called re-cooking means cooking again. It is said that the authentic Sichuan twice-cooked pork is made by removing the second round of buttocks from the back butt, commonly known as "two-cut pork", but today I used pork belly, a family version."

Ingredients

400g Pork Belly
250g Green Garlic
A tablespoon Pixian Douban
Some Bay Leaf
Some Shallot
Some Star Anise
Some Cooking Wine
Some Sugar

Twice Cooked Pork

1. Prepare pork belly and green garlic.

2. Put the pork belly in cold water and boil on high heat, skim off the foam, add bay leaves, star anise, green onions, and cooking wine over medium heat and cook until the meat is broken.

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

4. Cut green garlic into sections.

5. Put the bottom oil in the pan, add the pork belly and stir-fry until the fat is curled, and set aside.

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

Tips:
Stir-fry the pork belly for a while, be sure to stir it thoroughly.

Don't stir-fry the green garlic for too long, otherwise it won't fragrant.