Authentic Sichuan Twice Cooked Pork
cookpad.japan @cookpad_jp
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
Open in Cookpad AppCooking Instructions
- 1
Combine all the seasonings. Chop the green onion, garlic and ginger finely. Cut the vegetables roughly, rinse and drain well in a colander.
- 2
Mix the pork with 4 tablespoons of plain flour.
- 3
Heat 3 tablespoons of sesame oil in a wok over a high heat. Add the chopped vegetables and fry until the aroma is released. Turn up the heat to high, add the pork and fry.
- 4
After the pork is nicely browned take out the pork to a plate and set aside. Continue to cook over a high heat!!
- 5
Add 2 tablespoons of sesame oil and other vegetables and fry about 1 minute. Add the pork from Step 4 and the seasonings from Step 1, fry and stir over a high heat!
- 6
After everything is fried and stirred well it is done. Transfer onto a serving plate.
- 7
Enjoy.
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
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
Szechuan Style Twice Cooked Pork
●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
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
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
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
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!
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?
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*
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
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
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
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
Authentic Non-fried Sweet N' Sour Pork
You don't have to resort to using ketchup to make easy sweet and sour pork.Regarding the timing to add the garlic, you usually add it in the beginning, but it will burn if you add it in first, so adding it in right before sautéing the vegetables is the best.You can use pork meat balls or pork belly meat in place of the block meat. Recipe by Peni-da
Authentic and Substantial Pork Don
I came up with the way to make a delicious pork don quickly using mixed flavoring ingredients.Use thin pork belly as much as possible.Also use thin dashi stock.If you have time, let it cool down and warm it again before you eat. This will make the flavors richer. Recipe by nitcho_PR
Chinese garlic pork
This is what I usually cook for my parents and family. They all enjoy it. This is my original pork recipe.
Easy Authentic Pork Belly and Cabbage Stir-Fried Noodles with Thick Sauce
Fry the noodles in sesame oil until crispy! They pair well with the thick sauce. You can also add shrimp, pork, wood ear mushrooms, green onions, carrots, and seasoned eggs. This is a staple recipe in our home.
Translated from Cookpad Japan
Chinese Homestyle Pork Belly
Not only is this dish simple to make, it is tender, flavorful and tasty, too!
Chinese Stir-Fried Pork
Do not coat with too much katakuriko. For 2 servings. Recipe by Ni-na41
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
Pork ginger
Pretty easy to cook. It will be super much as eating with rice.
Pressure Cooked, Meltingly Soft Simmered Pork and Daikon Radish
Simmered pork belly made easily in a pressure cooker.By adding a little vinegar, the pork will become tender and the cloying quality of the fat will be lessened. Cook under pressure to start to make the meat and vegetables tender quickly, then finish by simmering uncovered, for a concentrated rich flavor. You can also simmer it with carrots or potatoes. For 4 servings. Recipe by LaLaHappy1
Tender Authentic Sweet and Sour Pork at Home
My sister taught me an authentic sweet and sour pork recipe, and I gave it a slight twist.My husband didn't used to like sweet and sour pork, but he loves it now since he tried this recipe.Cut the vegetables into the same sizes so that the dish looks nice and they cook through easily.Please adjust the cooking time depending on your microwave.Set aside a small portion of this dish, and use it as a bento side dish. Recipe by cho
Authentic Char Siu (Roast Pork version) for New Year's
I finally achieved this flavor after many many tries!!By adding Chinese 5-spice powder to the sauce, this becomes Char Siu with a Chinese fragrance. If you don't like 5-spice powder, leave it out.By using honey in the macerating sauce, the finish becomes nice and shiny! You can use sugar syrup too.For a simmered char siu (nibuta), see. Recipe by Cooking S Papa
Perfect for New Year's Feast! Authentic Char Sui (Simmered Pork Version)
This stewed pork is very soft and good as a topping for ramen noodles.Refer to this recipe for roast char siu. For 5 servings. Recipe by Cooking S Papa
Our Family's Recipe for Char Siu Pork
I got fresh pork blocks, so I made char siu.I made 3 500 g blocks of pork.I tied up each block with kitchen twine, but you can skip that. For 3 to 4 servings. Recipe by Sato mama n
Sweet Pork
I really wanted to eat sweet pork but didn't want to go out and buy it, so I used the ingredients I had to make it at home.
Translated from Cookpad Thailand
My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage
I wanted to eat a lot of Chinese cabbage when it was in its peak season, so I did my own variation on a dish which was very popular at the time. I think there are many other ways to eat this!!There really are no special tricks or tips. It's really easy. The soup that comes out of the cabbage and pork belly is really delicious, so add some rice at the end to turn the remaining soup into a porridge. Recipe by Kanpa-nyu!!
Simmered Pork Cutlet
I don't know why but my mother always made simmered deep-fried cutlet with cabbage rather than onion, which is quite unusual. It's good with onion, but why not give cabbage a try? It is really nice.You can use pork loin too. I like the egg soft-set and fluffy. Don't cook the egg for too long. Recipe by Bananazakuro
More Recommended Recipes
https://cookpad.wasmer.app/us/recipes/153234
Comments