Twice-cooked pork (回鍋肉, pinyin: Húi Gūo Ròu), also known as Double Cooked Pork , along with Mapo Dofu (麻婆豆腐), hot pot (火鍋) and Kung Pao chicken (官保雞丁),  is probably the best-known Sichuan-style Chinese dish. Twice-cooked pork, literally “meat that has been returned to the pot”, Which means boiled once and stir fried once.

Interestingly, I have never found one Shanghainese restaurant here in Hong Kong not listing this Double Cooked or Twice Cooked Pork Slices on their menu.A possible reason is that they love spicy food as well. Added to this, my guess is, this dish is just too simple to adapt because it doesn’t require lots of spices and different types of chilies  like other Sichuan foods.

Recipe: Twice-Cooked Pork

Twice-Cooked Pork

Twice-Cooked Pork

Ingredients for Twice-Cooked Pork:

1 lb (450g) fresh boneless pork or fresh, uncured ham
2 tbsp soybean paste
1 tbsp sweet bean sauce
3 oz (80g) scallions or garlic shoots
1/4 cup meat stock
1 tbsp vegetable oil

Method to cook Twice-Cooked Pork:

1, Wash the pork under clean water, drop it into boiling water to cover, and parboil for about 8 minutes. Remove, drain, and cut into slices about 2 inches long by 1 1/2 inches wide 1/4 inch thick (7 cm by 4 cm by 16mm) . Set aside for later use.

2, Cut the scallions on the slant into 1 inch (3 cm) pieces. Set aside.

3, Heat the oil in a work to very hot 356°F (180°C), or until smoke rises on the surface. Add the pork slices, soybean paste, sweet bean sauce, scallions or shoots, and stock. Stir-fry for 5 minutes, or until the scallions are tender and the soybean paste loses its raw taste.

4, Remove and serve hot. Enjoy your own Twice-Cooked Pork!

{September 7, 2010} {Tags: , }