Easy Twice-cooked pork Recipe

Twice-cooked pork originated in the rural areas of Sichuan Province, China. In ancient times, it was called "oil-blasted meat." Most households in Sichuan still prepare this dish, making it a staple in traditional Sichuan cuisine. The term "twice-cooked" refers to the method of cooking the pork twice. Twice-cooked pork has a unique flavor profile—bright red color, savory and slightly spicy taste with a hint of sweetness. It is known for its appealing appearance, aroma, and balanced flavors, making it a popular choice as a dish to accompany rice for many people.

Twice-cooked pork is a traditional Sichuan dish known for its unique flavor, bright red color, and rich yet non-greasy texture. For those interested in exploring different pork cooking methods, reading about twice-cooked pork is a must. It's a culinary delight not to be missed!

1. What is Twice-Cooked Pork?

Twice-Cooked Pork is one of the representative dishes in traditional Sichuan home-style cuisine. Legend has it that this dish was accidentally invented by a scholar named Ling during the late Qing Dynasty. However, the truth is that the origins of Twice-Cooked Pork can be traced back to the Northern Song Dynasty. The exact time of its creation, the inventor, and when it became popular are all uncertain.

Twice-Cooked Pork is simple to make: the pork is first boiled, then stir-fried, which is why it's called "twice-cooked." The most common pairings are green peppers and garlic sprouts, but since it is a farmhouse dish, different households have their own variations. However, the essential ingredient is doubanjiang (fermented bean paste), which is indispensable for both coloring and flavoring the dish.

2.What cuts of meat are used for twice-cooked pork?

The preferred cut of meat for twice-cooked pork is pork butt, especially the portion known as "Erduo hou butch" or "Erdao rou," also referred to as "Erdao meat." This cut is located in the rear of the pig, and after removing the tip, it combines a small portion of fat on the bottom with lean meat on top. When stir-fried, it easily forms a shape resembling a lampshade, making it both visually appealing and delicious. Alternatively, pork belly can also be chosen as the main ingredient for twice-cooked pork. Pork belly is favored for its tender texture and the perfect balance of lean and fatty meat, making it another excellent choice for making twice-cooked pork.

3.How long should twice-cooked pork boil in cold water?

Twice-cooked pork typically needs to boil in cold water for 10 to 25 minutes. This range can be adjusted based on personal preference for the desired texture of the meat. Some recipes suggest boiling for 10 to 12 minutes, ideal for those who prefer a slightly chewy texture. On the other hand, longer boiling times, such as 20 to 25 minutes, are suitable for those who prefer a more tender texture.

4.What are the essential seasonings for twice-cooked pork?

①Doubanjiang is an indispensable seasoning for twice-cooked pork, providing a unique reddish-brown color and rich flavor. When preparing twice-cooked pork, adding an appropriate amount of doubanjiang to stir-fry not only enhances the aroma of the pork slices but also ensures it's not too greasy. However, it's crucial to use doubanjiang in moderation to avoid oversalting, typically eliminating the need for additional salt.

②Sugar plays a crucial role in the preparation of twice-cooked pork. Adding sugar not only enhances the sweetness of the dish but also balances the saltiness of doubanjiang, resulting in a more complex flavor profile. Additionally, sugar contributes to thickening and improving the overall taste of twice-cooked pork, making it even more delicious.

5.Why add white wine when cooking meat?

Adding a small amount of white wine when boiling pork helps to eliminate any gamey smell. Furthermore, when cooked at high temperatures, the alcohol evaporates, enhancing the aroma of the pork. It also tenderizes the meat, making it softer and smoother, while adding a touch of fragrance. However, it's important to use white wine in moderation to avoid overpowering the natural flavor of the pork.

6.How to store twice-cooked pork?

①Refrigeration:Wrap the twice-cooked pork tightly with plastic wrap or aluminum foil and place it in the refrigerator's storage section. This method is suitable for short-term storage, preserving the dish for approximately 7 days. It's ideal for situations where the dish will be consumed relatively quickly.

②Freezing for long-term storage:To store twice-cooked pork for an extended period, divide it into portions and place each portion in a sealed bag. Seal the bags tightly and store them in the freezer compartment of your refrigerator. This method allows the dish to be preserved for 2-3 months.

Twice-cooked pork, a dish beloved in Sichuan and increasingly popular nationwide, will be our focus next. I'll guide you step by step through the process of making this dish, ensuring your family and friends will rave about it.