| Twice-cooked pork | |||||||||||
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| Traditional Chinese | 回鍋肉 | ||||||||||
| Simplified Chinese | 回锅肉 | ||||||||||
| Literal meaning | return pot meat | ||||||||||
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Twice-cooked pork or double-cooked pork (Chinese: 回鍋肉; pinyin: huíguōròu) (literally "returned to the pan (wok)") is a Chinese dish in Sichuan cuisine. The pork is simmered, sliced, and then stir-fried -- "returned to the wok." The pork is accompanied with stir-fried vegetables, most commonly garlic sprouts, but often baby leeks, cabbage, bell peppers, onions, or scallions.[1] The sauce may include Shaohsing rice wine, hoisin sauce, soy sauce, sugar, ginger, chili bean paste, and sweet wheat paste.[2][1]
This dish is commonly associated with yan jian rou (Chinese: 鹽煎肉; lit. 'salted fried pork'), which tastes quite similar, but cooked in a different process.
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Transcription
Preparation
The process of cooking twice-cooked pork involves first simmering pork belly steaks in water with spices, such as ginger, cloves, star anise, jujubes, or salt. After refrigeration to firm the meat, it is cut into thin slices. The pork is then returned to a wok and shallow fried in oil, usually along with some vegetables.
References
- Chiang, Jung-Feng (1976), Mrs. Chiang's Szechwan Cookbook : Szechwan Home Cooking, Ellen Schrecker and John E. Schrecker, New York: Harper & Row, ISBN 006015828X. Internet Archive ONLINE.
- Dunlop, Fuchsia (2003), Land of Plenty: A Treasury of Authentic Sichuan Cooking, New York: Norton, ISBN 0393051773. Internet Archive ONLINE
Notes
- ^ a b Dunlop (2003), p. 195.
- ^ Chiang (1976), p. 96-98.
External links
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This page was last edited on 12 February 2024, at 08:11