Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, szechuan style twice cooked pork. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Szechuan Style Twice Cooked Pork is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Szechuan Style Twice Cooked Pork is something that I have loved my whole life.

Twice-cooked pork means that the pork should be cooked twice. Firstly pork is boiled in water until nearly cooked, then use Doubanjiang (also In Szechuan area of China, we do not use soy sauce, but sweet bean paste (甜面酱) for twice cooked pork. But sweet bean paste is quite hard to find. Twice-cooked pork is Szechuan style stir-fry pork, which requires cooking twice - first simmer in water, followed by pan-frying and enrobed in a glossy.

To begin with this particular recipe, we must prepare a few components. You can have szechuan style twice cooked pork using 19 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Szechuan Style Twice Cooked Pork:

1. Prepare Block of pork shoulder
2. Make ready Cabbage
3. Make ready Green pepper
4. Take Japanese leek
5. Make ready Garlic (minced)
6. Prepare Ginger (minced)
7. Make ready Doubanjiang
8. Get Douchi
9. Take Sesame oil
10. Get Sauce:
11. Prepare Tianmianjiang
12. Make ready Soy sauce
13. Prepare Oyster sauce
14. Prepare Shaoxing wine
15. Make ready kernels Sichuan pepper (or Sansho pepper)
16. Get Other:
17. Prepare Japanese leek (green part)
18. Get Garlic
19. Prepare Vegetable oil

Then, add salt, sugar and a dash of pepper. Twice-cooked pork is Szechuan style stir-fry pork, which requires cooking twice. Also called double-cooked pork or 回锅肉. Twice cooked pork is a famous Szechuan food that requires cooking twice.

Steps to make Szechuan Style Twice Cooked Pork:

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.com/us/recipes/143991-yakiniku-japanese-bbq-restaurant-style-egg-drop-soup

Also called double-cooked pork or 回锅肉. Twice cooked pork is a famous Szechuan food that requires cooking twice. The pork is simmered in water, followed by pan-frying. This restaurant-style twice-cooked pork belly is so delicious and packed with flavors. Twice-cooked pork is one of my favorite dishes in addition to spicy boiled fish to order here at a number of Sichuan restaurants in San Diego.

So that is going to wrap this up for this special food szechuan style 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 interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!