Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, twice cooked pork. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Get just the right utensils for the job. Free UK delivery on eligible orders When the pork has cooked, let cool. Cut the pork belly into thin slices. Add the pork and stir-fry for a few minutes until light brown in colour.

Twice Cooked Pork is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Twice Cooked Pork is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook twice cooked pork using 16 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Twice Cooked Pork:

1. Take 1/4 Cabbage
2. Prepare 150 grams Pork belly (boiled pork)
3. Take 1/2 or 2 small Red or green bell pepper
4. Make ready 1 Japanese leek
5. Get 1/2 knob Minced ginger
6. Get 1 clove Minced garlic
7. Make ready 1 tsp Doubanjiang
8. Make ready 2 tbsp Tianmianjiang
9. Take 1 tbsp ★Sake
10. Get 2 tsp ★Soy sauce
11. Make ready 1 tsp ★Oyster sauce
12. Prepare 1/2 tsp ★Sugar
13. Take 1/2 tsp ★Chinese soup stock
14. Make ready 1 Sesame oil
15. Make ready 1 Pepper
16. Take 1 Katakuriko slurry

Yes, Shanghai Braised pork belly is irresistible and yes, Cantonese roast pork belly is delicious, but pork belly recipes in Sichuan. Twice-cooked pork is inspired by Sichuan flavors and originally comes from the Sichuan region of China, which is why it's so spicy. The Sichuan region is known for being humid and lush, an environment that produces many hot peppers and chilis, including the tribute pepper, Sichuan pepper, and Erjingtiao chili. These peppers are said to be hot enough to numb the lips and tongue, so you can.

Instructions to make Twice Cooked Pork:

1. Roughly chop the cabbage, slice the leek diagonally, cut the pepper in half and roughly chop. Cut the boiled pork into 5 mm thick slices.
2. Parboil the cabbage in salted water and then drain. (Or cook lightly in the microwave.) Cook the pepper in oil.
3. Heat some sesame oil in a wok and saute the ginger and garlic. Add the pork and pan-fry on medium-low heat until both sides are browned.
4. Add the doubanjiang and tianmianjiang and mix in well. Raise the heat to high and add the pepper, leek, and cabbage. Stir in the ★ ingredients.
5. Lastly, pour in the katakuriko slurry to thicken the sauce.
6. Step 4: ※ Don't coat the meat with the doubanjiang and tian mian jiang right away. Let it simmer a little directly on the pan's surface until fragrant, and then coat the meat.
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The Sichuan region is known for being humid and lush, an environment that produces many hot peppers and chilis, including the tribute pepper, Sichuan pepper, and Erjingtiao chili. These peppers are said to be hot enough to numb the lips and tongue, so you can. This tender, twice-cooked pork has a delectable apple cider sauce and a scattering of fennel seeds and bay leaves. Serve with sweet carrot and onion purée. Since then, the steamed Twice Cooked Pork, which was originally popular in Sichuan Province only, became well-known throughout China.

So that’s going to wrap this up for this special food twice cooked pork recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!