Chinese name: 回锅肉 (huí guō ròu)
Style: Sichuan (Szechuan) Cuisine
Characteristics: Twice-cooked pork is red and green in color, rich in taste. The pork slices in it is fat but not greasy.
As the saying goes, if you haven't eaten twice-cooked pork in Sichuan, you haven't actually been to Sichuan, even if you have. Twice-cooked pork, sisiter dish of Fried Pork with Salted Pepper, is a traditional and popular dish in Sichuan. Almost every housewife in Sichuan can cook it. Nowadays, twice-cooked pork has been developed into a great variety according to different local flavors, but the way of cooking the pork is unchanged.
pork butt, 250 g
50 g garlic sprouts
chicken essence (chicken stock/bouillon)
broad bean paste
Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one's personal taste.
1. Bring 3/4 wok of water to a boil. Add in the whole pork butt to be boiled for about 3 minutes until 60% cooked, during which cooking wine, ginger and green onion sections can be added in to help to remove the fishy smell. Pick it out and put into a basin filled with cold water to be cooled for 1 minute. Remove it and cut into thin slices of 3-4 cm long and 1-2 cm wide. Put onto a plate.
2. Wash the garlic sprouts. Pat the white stems on chopping board with kitchen knife until you feel the garlic smell. Cut into sections of 3 cm long. Put into plate.
Step 1: Place a wok over high heat until hot. Add some cooking oil, and add in the pork butt slices when the oil is hot. Add in broad bean paste and lobster sauce. Stir-fry it for 30 seconds until fragrant. Add in some white sugar and cooking wine. Stir-fry for 3-5 minutes until the pork slices turn red.
Step 2: Pour in the garlic sprouts sections. Stir-fry it for 2 minutes. Add in a little bit salt and some chicken essence (or monosodium glutamate). Stir-fry for 10 seconds until garlic sprouts shrink and all the ingredients well mixed.
Step 3: Finally, twice cooked pork is complete. Turn off the heat, remove it out of the wok and put into a prepared fine porcelain plate. Serve with rice.
Tips: Besides garlic sprouts, dry cowpeas, chili peppers, pickles, cabbage, garlic stems can also be used as the fixings to go with pork in this dish according to your favorite.
Our Guests Enroll in the Cooking Class:
On Oct. 7, 2010, Ms. Indrani Ghose & Ms. Ratna Gupta joined TravelChinaGuide's family tour in Xian, during which they learned to cook Twice-Cooked Pork on site under the instructions and help of the hostess. They appreciated the special service in the family a lot. See details at Ms. Indrani Ghose's feedback
On Apr. 12, 2011, Mr. Peter Anthony Inker, Mr. James Peter Horn & Ms. Lisa Ellen Fischer made a family visit when joining our tour group in Xian. They learned to cook Twice-Cooked Pork & Chow Mein in a local Xian family. After the tour, they especially recommended it in their feedback:"...The meals we had with Travel China Guide were very nice! We ate one in a restaurant near the Terracotta warriors which was a very nice restaurant; one was at the dumpling place in Xian and the other in a Chinese person's apartment. I would recommend the home cooked meal most; it was pleasant, friendly and relaxing with excellent home-cooked food..." See details at Mr. Peter's feedback