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85 lines
4.4 KiB
Markdown
85 lines
4.4 KiB
Markdown
# How to Make Twice-Cooked Pork
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Estimated Cooking Difficulty: ★★★★
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## Essential Ingredients and Tools
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- Pork belly
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- Green onions
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- Ginger
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- Green and red bell peppers
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- Garlic shoots
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- Cooking wine
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- Doubanjiang (fermented broad bean paste)
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- Light soy sauce
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- MSG
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## Quantities
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- Pork belly: 0.5 jin per man / 0.3 jin per woman (Authentic twice-cooked pork uses "Er Dao" meat [commonly known as: rump tip], which has firm meat and a good balance of fat and lean)
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- Green onions: 2 stalks
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- Ginger: 10-40g
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- Green and red bell peppers (choose based on spice preference, 0-30g) *Note: Thick-walled bell peppers are not recommended
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- Garlic shoots: 1 bunch
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- Cooking wine: 5ml
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- Doubanjiang: 10ml
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- MSG: 5g
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- Light soy sauce: 5ml
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## Instructions
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### Step 1: Preparing the Pork Belly
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- Heat the pan and press the pork belly firmly against the hot surface with your hand to scorch the skin.
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- This step is to remove sweat glands from the pig skin (or ask the butcher to scorch the skin when buying; if you like sweat glands, you can ignore this step).
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- Scrub the skin clean with a steel wool pad until all blackened and carbonized parts are completely removed. If not cleaned thoroughly, the dish will taste bitter.
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- Place the pork belly in the pot, add enough cold water to submerge it, along with slices of ginger, cooking wine, and green onions (tie 2 stalks of green onions into a knot).
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- Bring to a boil over high heat, skim off the foam, and continue boiling for 15 minutes until the lean meat can be easily pierced with chopsticks.
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### Step 2: Preparing the Side Ingredients
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- Slice the green and red bell peppers into rings.
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- Cut the garlic shoots into segments.
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- Slice the ginger into thin pieces.
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- Mix 5ml of Doubanjiang and 5ml of light soy sauce in advance.
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### Step 3: Second Processing of the Pork Belly
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- Remove the boiled pork belly from the pot and place it in cold water to cool down.
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- Pat the pork belly dry and slice it into 2mm thick slices with fat on top and lean on the bottom. (Slicing too thick will result in a poor texture and excessive greasiness.)
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### Step 4: Stir-frying the Meat
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Note: This step **must be done quickly to avoid burning the pan**.
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1. Heat the pan and add a layer of base oil to coat it.
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2. Add the pork belly and stir-fry until the fat becomes transparent and the meat slices curl slightly (known as forming "lamp bowl" shape). "Er Dao" meat works best.
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3. Pour in the Doubanjiang and soy sauce mixture, add 5g of MSG, and stir-fry for 15 seconds.
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4. Add the green and red pepper rings and ginger slices, add another 5ml of Doubanjiang, and stir-fry for 30 seconds.
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5. Add the garlic shoots and stir-fry for 60 seconds.
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6. Remove from heat.
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### Simplified Version
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- Take frozen pork belly and let it sit at room temperature for 0.5 hours, or refrigerate fresh pork belly for 1 hour, then slice into 2-5mm thick slices.
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- Heat the pan over medium heat, dry-fry the peppers for 30-45 seconds, then remove them.
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- Heat the pan again, add a layer of base oil to coat it, and stir-fry ginger slices for 15 seconds.
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- Add the pork belly, stir-frying once every 10 seconds. Wait until the pork belly turns slightly browned (the longer you stir-fry, the tougher the texture will be).
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- Add the previously dry-fried peppers, 10ml of Doubanjiang, and light soy sauce for seasoning. Continue stir-frying for 60 seconds.
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- Add the cut garlic shoots and stir-fry for 10 seconds.
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- Remove from heat.
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## Additional Notes
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- If you don't like garlic sprouts, you can substitute them with onions or other vegetables. However, pay attention to the cooking time of the vegetables and stir-fry them in advance to avoid them being undercooked.
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- If the Twice-Cooked Pork pieces are large, you can cut them into 5 cm cubes. Boil the pork belly until a chopstick can be inserted into the skin with slight resistance.
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- Cooling the Twice-Cooked Pork in cold water will make the meat firmer.
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- Drying the Twice-Cooked Pork helps prevent oil splatters during stir-frying.
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- Be careful not to cut the Twice-Cooked Pork too thick, as it can become greasy.
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- If you follow this guide's preparation process and encounter any issues or have suggestions for improvement, please submit an Issue or Pull Request.
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If you follow this guide's preparation process and encounter any issues or have suggestions for improvement, please submit an Issue or Pull Request.
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