Twice Cooked Pork Huiguorou

Name: Twice Cooked Pork Huiguorou
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Pork belly; 1 tablespoon Pixian Doubanjiang; 1/2 tablespoon Black Bean Sauce; 1 teaspoon Soy sauce; 2 teaspoons Cooking Wine

by yanyanfoodtube

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

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This is a Sichuan dish that is very famous both abroad and in China, and it is deeply loved by people. The taste is spicy and rich, you must try cooking this dish. Take it to the kitchen to cook and enjoy.
This recipe is a famous, traditional Sichuan dish that's very popular all over China and maybe in the west also. Spicy and full of flavor this is one you must try, so take this pork belly dish to your kitchen and enjoy.

Ingredients

250g Pork Belly
1 tablespoon Pixian Doubanjiang
1/2 tablespoon Black Bean Sauce
1 teaspoon Soy Sauce
2 teaspoons Cooking Wine

Twice Cooked Pork Huiguorou

1. Prepare ingredients

2. Put the pork belly in the cold water stock pot and cook for 15-20 minutes, or until the chopsticks can be inserted. Let cool and cut into 3mm thick slices.

3. Heat the wok over medium heat, pour oil, add the meat slices and fry until the edges of the meat begin to roll up, and the fat part begins to become transparent, and then the meat is taken out.

4. Put a proper amount of oil in the pot again, add green onion, ginger and two kinds of bean paste and fry them to get the fragrance, then pour in the meat slices and stir fry evenly, add cooking wine and light soy sauce and fry evenly.

5. Finally, return to the garlic sprouts and peppers, and season them with salt.

Tips:
1. Use a pot under cold water for the meat. After it is cooked, let it cool before cutting. The meat becomes firmer after being cooled, and the thickness of the cut meat will be the same.
2. It's best to taste the taste of the dish before adding salt at the end, because the two kinds of bean paste are already very salty, and you may not need to add salt.