Twice Pork-john's Kitchen

Name: Twice Pork-john's Kitchen
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 1 piece garlic; 1 piece Red pepper; 1 small piece ginger; 2 tablespoons Pixian Doubanjiang; 1 tsp Black Bean Sauce; 1 tablespoon Sugar; 1 tablespoon Soy sauce; 1 tablespoon Shaoxing wine

by Foreigner John

4.8 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Twice-cooked pork, called boiled pork in western Sichuan, is a traditional Chinese dish of cooking pork in Sichuan cuisine, and is known as the "king of Sichuan cuisine." [1]
Sichuanese traditionally use cooked knife heads as sacrifices on the first and 15th day of every month for the Da Ya Festival. The meat must be cut with the first and second knives of the pig killing the whole pig, and blanched in water. It is half-baked, also known as the meat. This is the traditional method of dividing whole pigs. The pork belly is supposed to be the most expensive knife for poor people who did not raise pigs in ancient times. After the sacrifice is completed, the meat is cooked and eaten. This dish later spread to other places, so it became popular. [2]
Twice-cooked pork has a unique taste, bright red color, fat but not greasy, and a strong flavor in the mouth. Its color, fragrance, and color are eye-catching, making it the first choice for food. [3]
I promise that if you follow my recipe strictly, you can make the taste of a restaurant chef at home!
Everyone, hurry up and try it!
[1], [2]: Wikipedia
[3]: Baidu Encyclopedia

Watch HD video: http://v.youku.com/v_show/id_XMTYzNTk1NjMyMA==.html

Ingredients

500g Pork Belly
1 piece Garlic
1 piece Red Pepper
1 small piece Ginger
2 tablespoons Pixian Doubanjiang
1 tsp Black Bean Sauce
1 tablespoon Sugar
1 tablespoon Soy Sauce
1 tablespoon Shaoxing Wine

Twice Pork-john's Kitchen

1. First, add a piece of pork belly in cold water. Then add a few slices of ginger and some Shaoxing wine. Turn to low heat and simmer for 20 minutes until the meat is cooked. Poke into the meat with chopsticks, and there is no blood flowing out, which means the meat is cooked. Remove the cooked meat and let it cool for later use.

2. Next, let’s prepare the side dishes and slice the ginger and garlic.

3. After removing the stems and seeds, the red peppers are cut into four pieces, and then cut into diamond-shaped pieces.

4. Cut the green garlic sprouts into inch sections and put them on the plate for later use.

5. Cut the cold pork belly into thin slices, be sure to use a sharp knife.

6. If the particles of Pixian Doubanjiang are too big, you can use a knife to chop them up a bit.

7. Let’s start cooking. After heating the pot, add a little oil. Then immediately add the pork belly and stir fry until the pork belly spits oil and turns golden.

8. Then add the ginger slices and garlic slices that were previously cut, and continue to fry until the aroma comes out.

9. Next, add Pixian bean paste and some black bean paste, and continue to stir fry.

10. Then, add soy sauce, sugar and some cooking wine, and continue to stir fry.

11. Finally, add the red pepper and garlic sprouts, stir-fry for a while to get out of the pot.

12. When it comes out of the pan, twist the spoon several times to make the sauce evenly coat the ingredients. Put it on the plate and you're ready to eat!

Tips:
1. How to judge whether the pork belly is cooked: Chopsticks can be easily pierced into the meat, and no blood will flow out when pulled out.

2. When cutting cooked pork belly, be sure to use a sharp knife.

3. When frying, heat the pan with cold oil