Twice Cooked Pork with Capers

Name: Twice Cooked Pork with Capers
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 small piece Pork belly; 200g Capers; 2 pieces each Ginger garlic slices; 1 tablespoon Cooking Wine; 1 tablespoon Doubanjiang; Some Oil salt; 1 each Green Red Pepper

by Scarlett

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Some time ago, I marinated some capers by myself. It was very appetizing and refreshing in the hot weather with a poor appetite, and it was quite satisfying to eat. After all, I personally pickled them. I don’t want some capers left in the kimchi jar. The pickling time of kimchi shouldn't be too long, take it out and eat it quickly

"Twice-cooked pork" is a classic home-cooked dish in Sichuan. It tastes fat but not greasy, and has a particularly fragrant taste. However, occasionally I feel that the recipe of twice-cooked pork is too monotonous, so you can choose capers as a side dish, it will taste more delicious and special

Stir-fried twice-cooked pork with capers is indeed the icing on the cake. It tastes sour and spicy, spicy and sour. In addition, it has a slightly sweet feeling; and the spicy and slightly sour taste relieves the greasiness of the twice-cooked pork, which is very good. Appetizing and serving dishes, with it, you can keep you and eat a bowl of rice

Ingredients

1 small piece Pork Belly
200g Capers
2 pieces each Ginger Garlic Slices
1 tablespoon Cooking Wine
1 tablespoon Doubanjiang
Some Oil Salt
1 each Green Red Pepper

Twice Cooked Pork with Capers

1. Pork belly in cold water pot, add appropriate amount of water and cooking wine, a few slices of ginger

2. Bring to a boil on high fire, skim off the froth, and turn to low fire

3. Keep simmering until the chopsticks can be easily inserted

4. Let the boiled pork belly cool and slice, prepare other ingredients

5. Heat a pan, add a little oil, add the bean paste and stir fry

6. Stir-fry the red oil and add green and red peppers and garlic slices and stir fry together

7. After frying the aroma, add pork belly slices and continue to fry until the fat of the pork belly is slightly fried and the surface becomes red

8. Add capers and continue to stir fry

9. Stir-fry evenly and add a little salt to taste

10. Into the plate

Tips:
1. When simmering pork belly, add cooking wine and ginger slices in a pot under cold water to help remove the fishy. The meat is simmered until eight or nine mature, which means that the chopsticks can be easily inserted in it; remove it and let it cool. Easy to cut into slices
2. The bean paste can be chopped up to make it easier to fry the red oil. Add green and red peppers and garlic slices and stir fry, then add the pork belly. It is best to stir fry the pork belly more to make it slightly oily and add sourness. Fried beans are more fragrant; add salt at the end, but don’t add too much salt. Both bean paste and capers contain salt.