Twice Cooked Pork with Garlic Sprouts

Name: Twice Cooked Pork with Garlic Sprouts
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly with skin; 200g Garlic sprouts; 10g ginger; 10g Millet pepper; 10g garlic; 10g shallot; 10g Peanut oil; 10g Cooking Wine; 2g Sugar; 30g Pixian Doubanjiang; 2 pcs star anise

by The cat who doesn't want to go downstairs

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Twice-cooked pork is a well-known Sichuan dish. Twice-cooked means to cook again. The meat is cooked first and then fried. There has always been a dispute between green peppers and garlic sprouts for twice-cooked pork. Some say that the green peppers are delicious, and some say that the garlic sprouts are delicious, and I prefer the garlic sprouts version. I like to stir-fry the bean paste with red oil first, then add the pork belly and stir-fry, then slowly stir-fry on low heat to force out the fat in the pork belly, and finally add garlic sprouts and stir-fry until soft.

Twice Cooked Pork with Garlic Sprouts

1. First of all, we have to prepare all the ingredients needed to make this [garlic seedlings twice-cooked pork]: 500g of pork belly with skin, 200g of garlic seedlings, 30g of Pixian bean paste, 10g of millet pepper, 10g of onion, 10g of ginger, and 10g of garlic. First wash the garlic sprouts and cut into sections, cut the green onion into chopped green onions, cut ginger into slices of ginger, cut garlic into slices of garlic, and cut millet pepper into chili rings for later use.

Twice Cooked Pork with Garlic Sprouts recipe

2. Wash the pork belly and put it in a soup pot, add water without the pork belly, 5g green onions, 5g ginger, 2 star anise, and 5ml cooking wine. After boiling the pot over high heat, skim the froth and simmer until the meat is just cooked. Then remove the controlled dry water, let it cool, and cut into thin and even meat slices for later use.

3. Heat a wok on medium heat until palms are hot, pour 10ml of peanut oil, turn to high heat until the oil is hot, add chopped green onion, garlic slices and ginger slices, add in Pixian bean paste, stir-fry over medium-to-low heat to get the red oil.

4. Add the pork belly and stir-fry on medium-low heat until the pork belly is slightly curled.

5. Add garlic sprouts and millet pepper.

6. Add 2g of sugar and 5ml of cooking wine, stir-fry evenly to get out of the pot.

7. A plate of red and bright, fat but not greasy twice-cooked pork is ready.

Tips:
1. Be sure to cook the meat in a pot under cold water. You can put some green onions, ginger slices and cooking wine in the pot to remove the smell. How to judge that the meat is cooked: Take a chopstick and insert the pork belly. If it can just be inserted and the meat is still firm, it means that it has been cooked to the right level. After the pork belly is cooked, let it cool before cutting it, otherwise it will be easy to chop.
2. I like to eat stir-fried double-cooked pork, so it will take longer to stir-fry. If you like softer, stir-fry it for a while.
3. Pixian bean paste contains salt, so you don't need to add extra salt to taste when cooking.
4. The garlic sprouts are easier to cook, so turn off the heat after putting them in for a little stir-fry.