Szechuan Style Twice Cooked Pork
cookpad.japan @cookpad_jp
●The stimulating spiciness of the Sichuan pepper is delicious.
●You can use the water from Steps 3-4 in various dishes. I made egg soup this time.●Don't mix the doubanjiang with the sauce ingredients. It will become more fragrant and savory if it's added first and cooked in the oil.
●Cut the meat in hearty 5-10mm slices.
●If you leave the meat in the pot to cool, it will be nice and juicy.
●Please cook on high heat for a short time. Recipe by Cooking S Papa
Open in Cookpad AppCooking Instructions
- 1
Rub the block of pork shoulder with 3% its weight in salt. Cover with plastic wrap and let it sit in the refrigerator for half a day or more. This photo shows an 800g block of meat, which will serve about 6-7 people.
- 2
Once time has passed, remove the wrap and boil the pork. Place the pork in lukewarm water before bringing to a boil. Remove any of the scum and excess oil that releases from the meat.
- 3
When it begins to boil, remove from the pot and lightly rinse with water. Change the water in the pot and bring it to a boil. Add the meat, the green section of the Japanese leeks, and the garlic. Turn the heat to low and simmer for 1 hour.
- 4
Be careful that the meat doesn't fall apart while it's boiling. After it has boiled, leave it to cool in the pot. Once cooled, cut into bite-sized pieces.
- 5
It tastes best if the meat is cut into 5-10mm slices.
- 6
Sichuan pepper is indispensable in Sichuan cooking. Remove 10 kernels of pepper from the Sichuan pepper and use a knife to chop finely. Use the side of a knife to crush the douchi beans and then finely chop.
- 7
Tear apart the cabbage leaves with your hand and slice the core with a knife. Remove the seeds from the green pepper and chop.
- 8
Mince the garlic, mince the ginger, and prepare the doubanjiang. Combine the ingredients for the sauce.
- 9
Steam the vegetables. Fill a pot with water and bring to a boil. Add a pinch of salt and then add the green pepper and cabbage. Boil for 10-15 seconds and then drain.
- 10
Heat a frying pan and add 2 tablespoons of vegetable oil. Cook the doubanjiang, garlic, and ginger from Step 8 until fragrant. Add the leek and quickly add the sauce.
- 11
Agitate the pan while cooking for 100 seconds and then add the cabbage. Cook for another 20 seconds. Swirl in some sesame oil to finish and enjoy!
- 12
Here is an egg soup made from the boiled liquid in Step 4. You can use the water that the meat was boiled in for various recipes, so don't throw it away.
https://cookpad.wasmer.app/us/recipes/143991-yakiniku-japanese-bbq-restaurant-style-egg-drop-soup
Linked Recipes
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Written by
A collection of the best recipes from the Cookpad Japan community, translated into English!
Read more Similar Recipes
Authentic Sichuan Twice Cooked Pork
I am very good at cooking Chinese food.I hadn't posted a recipe for Twice Cooked Pork yet, so I decided to right away when I made it at home.After adding the pork continue to fry over a high heat!! Use the strongest hob in your kitchen!After adding the vegetables try to finish cooking quickly. Recipe by Naomoka
Twice Cooked Pork
This is a standard household recipe that I have been making for a very long time.※ If you want a thicker flavor, use 2 heaping Tbsp of tianmianjiang and 2 tsp of soy sauce.※When using spring cabbage, since it's already so tender, you don't need to parboil.Since stir-frying things usually comes out watery for me, I added katakuriko slurry to thicken. Recipe by Yuuyuu0221
Twice-Cooked Pork
I wanted to make twice-cooked pork but didn't have sweet bean sauce so I substituted with miso, mirin, and spicy bean paste. It came out glossy-looking and delicious. It might taste different from real twice cooked pork, but its a family favorite.If the ☆ seasoning seems too strong, add more sake to dilute the flavor. Recipe by Pokuchan
Our Family Recipe for Sichuan Style Twice-Cooked Pork
I had cabbage and bell peppers so..The key is to cook quickly over high heat, but not to overcook, so the veggies will still be a little crunchy. Recipe by Yume
Twice Cooked Pork
Why it is called twice cooked pork? Because the pork was boiled first and then stir-fried. It is literally cooked twice. It is a classic Sichuan dish from China. I twisted the recipe by changing pork belly to pork shoulder roast, because I found my American families and friends don't enjoy fat meat so much. Every time when I bring this dish to parties, people love it!
Meaty Twice Cooked Pork
I came up with this dish for my growing son.If you would like a thinner flavor, decrease the tianmianjiang to 2 tablespoons and the soy sauce to 1 teaspoon.Don't cook the Spring cabbage for too long.If you are not using Spring cabbage, parboil the regular cabbage or greens and drain well before cooking. Recipe by Yuuyuu0221
Sesame and Miso Flavoured Twice Cooked Pork
I created this because I wanted to make some twice-cooked pork that was little bit different, so I flavoured with sesame and miso.Proceed through all the steps quickly to keep the crispy texture of the vegetables.It's not spicy, so if you like spicy food, add doubanjiang or hot chili peppers. You can use any part of pork such as pork belly, shoulder meat, and offcuts, and it will still turn out delicious. Recipe by *3103*
My Family's Twice-Cooked Pork
I learned the tastes of a Chinese restaurant when I worked part time. m .You do not need to use oil in a Teflon or non-stick frying pan. Please use a larger amount of cooking oil in iron pans. Microwave the veggies in Step 2 instead of sautéing if you want to reduce the amount of oil, and it will reduce the number of calories . Please adjust the amount of sugar to taste. For 4 people. Recipe by Risoa 51
Easy and Delicous Twice Cooked Pork
I wanted to eat vegetable deliciously so I thought of this recipe.I also blog! I cook with my 3-year old daughter.and also on special occasions such as birthdays and seasonal events! I am planning a Christmas special too! Recipe by Kodomoto Tsukuru Uchigohan
Vegetarian Twice Cooked "Pork"
I remember eating this at a restaurant before I became a vegetarian. I tried recalling the flavor of that dish with soy meat.Combine the seasoning ingredients in a separate bowl and then add last to finish! It's more delicious if the cabbage is crisp. Recipe by -toku?
Pork and Cabbage with Miso Sauce (New Twice-Cooked Pork)
I had a lot of cabbage left and I had pork... I wanted to eat it with a twice-cooked pork style so I made this recipe.It will be delicious if you coat the pork well with the katakuriko and brown the pork well. Garlic, pork and miso are a perfect match. If you like garlic, add a lot! Recipe by Hanano arashi
Pork & Garlic Shoots Twice-Cooked Pork-Style Fry
In the transition from summer heat to cool weather, don't you find that your summer doldrums catch up to you all at once? At that time it's best to eat something with plenty of nutrients!! This is good as a side dish, or can be served over rice as a donburi. That's what I thought of when making this.I used pork belly for shabu-shabu so that our kids could eat this easily, but you can use regular thin-cut pork belly. You can add some carrots for some more color. When making this for adults you can add some doubanjiang. This is also delicious as a donburi served with a soft poached egg. Recipe by ma-chi
Pasta with Spring Cabbage and Twice-Cooked Pork
I just came up with it!Use the boiled water from the pasta!Boost the flavor with Weipa soup paste!Give it a try!One last tip! The vegetables and pork go best with the pasta when chopped fairly small. Recipe by Kojima ponsuke
Rich Authentic TaiwaneseTwice Cooked Pork
I miss the flavors of my home country, Taiwan. This is my original recipe.- I use 1/4 of cabbage but adjust the amount to your liking .- Marinating is important, so don't skip that step!- Fry over high heat throughout . Recipe by Mizorecchifan
Chinese braised pork
Na
An Easy Chinese-style Dish with Pork Offcuts and Atsuage
I wanted to make a hearty dish using less ingredients and in a short time.If you are worried about the fat in the atsuage, pour hot water over it to remove the excess oil. For 2 to 3 servings. Recipe by Karin mama cchi
Sautéed Pork
I made this so that we could eat more pork to build stamina and ward off colds.By making cuts in the meat in Step 1 and tenderizing it in Step 2, you'll prevent it from curling up while cooking.Make sure to cook the pork through properly.In Step 7, leave some of the fat in the pan for the sauce. For 2 servings. Recipe by Kumahachi
Pork Belly Asian Style
I found a pork belly recipe, here of course, but didn't have all the ingredients, but liked the basics of that recipe. So I modified it somewhat, and this is the result.
Chinese-Style Simmered Daikon Radish and Pork
My family isn't keen on simmered dishes, but they couldn't stop eating this dish because of its lovely thick sauce.For best results, prepare up to Step 3, and start again from Step 4 just before eating. It won't get too runny even after it cools as long as you cook for a while after thickening the sauce with the katakuriko. Recipe by Jina shufu
Simmered Pork Belly
I wanted to have some delicious simmered pork belly, so I made this.If you stir fry the pork in plenty of oil, the fat will come off easier.I also have a blog post about this recipe (Japanese): http://ameblo.jp/cooking-s-papa/entry-11645133507.html For 5 servings. Recipe by Cooking S Papa
Steamed Chinese-style Lotus Root and Pork Slices
My husband and I love beer.We thought of this because it's quick and easy to make and can be a snack or a main dish!!We made a healthy dish in the microwave... with a beer in one hand.This time, I used my favorite Mastrad silicone steamer.You could use plastic wrap as well. In that case, set a shorter time and check how it's going. I used sliced pork this time, but pork belly and pork shoulders work well too.Use it as a side dish in your bento. Recipe by Jimiko.
Chinese crispy pork belly
Best results when drying in fridge for 2 days before cooking.Perfectly cooked and juicy meat, but only the very thin top layer of skin was crispy, the rest was still gelatinous. Perhaps needs to be baked at higher temp without salt on top so that the skin crisps by the end of cooking.
Chinese Homestyle Pork Belly
Not only is this dish simple to make, it is tender, flavorful and tasty, too!
Chinatown's Simmered Pork Belly Shanghai-style
Shanghai food is known for their slightly sweet seasoning. It doesn't have the softness of pork kakuni but this has a deeper flavor, which I like.From Step 3 to the end, heat on high. Make sure you prepare the katakuriko potato starch flour dissolved in water before you start so you don't forget. Recipe by Kajinnodanna
Foil Cooked Miso Flavored Pork
This is something I had previously made.I used red miso. I think you can also make this with just white miso, or by mixing red and white miso (awase) and it will be good.You can use whatever veggies you like. Using cabbage or a variety of mushrooms sounds delicious. For 4 people. Recipe by Manekinekonyan
Sichuan-style Fried Rice
I made this because I had some at a Chinese Restaurant and it was delicious.It tastes better to make 1 serving at a time if possible. Recipe by Cooking S Papa
Crispy Sautéed Pork Belly
I wanted an easy way to fry rich and crispy pork belly.Do not move the meat around and fry slowly until well browned.You can omit the rosemary. It will still be very delicious with just garlic! Recipe by Snow*Love
Chinese Style Mince Pork Potato
The measurement for the ingredients listed here is merely just a reference, I don't measure when I cook, I just sort of eyeball it. You may adjust the amount according to your personal taste ❤️
Tender Stewed Pork Belly Chunks
Once, while stopping by a local ramen shop, I was eating really delicious stewed pork chunks, and asked the store owner how to make them; they said that they boil it for hours to make the stewed pork chunks. I was wondering if I could make that restaurant's delicious stewed meat chunks in a short amount of time during the middle of my busy day, and came up with this.It is important to wipe the pressure cooker clean in Step 4. This is done in order to get rid of the scum that surfaced from boiling the meat, and to make the final result look and taste good. Recipe by XLR250R.
Layered Chinese Cabbage and Pork, Chinese Style Steamed Hot Pot
I wanted to come up with something quick and with a lot of vegetables for those times when I am busy.I am a lazy hot pot chef, so I made one which you don't have to add more ingredients to half way through.When you stack the Chinese cabbage in Step 2, alter the leaf and the core.I made the hot pot in a 25cm diameter clay pot in the main photo. Recipe by Tanoko
More Recommended Recipes
https://cookpad.wasmer.app/ng/recipes/153120
Comments