Twice-cooked pork or double-cooked pork (Chinese: 回鍋肉; pinyin: huíguōròu; lit. 'meat returned to the pan (wok)') is a Chinese dish in Sichuan cuisine. The pork is simmered, sliced, and then stir-fried—"returned to the wok." The pork is accompanied with stir-fried vegetables, most commonly garlic sprouts, but often baby leeks, cabbage, bell peppers, onions, or scallions.[1] The sauce may include Shaoxing rice wine, hoisin sauce, soy sauce, sugar, ginger, chili bean paste, and sweet wheat paste.[2][1]
This dish is commonly associated with yan jian rou (Chinese: 鹽煎肉; lit. 'salted fried pork'), which tastes quite similar, but cooked in a different process.
Preparation
Japanese style
The process of cooking twice-cooked pork involves first simmeringpork belly steaks in water with spices, such as ginger, cloves, star anise, jujubes, or salt. After refrigeration to firm the meat, it is cut into thin slices. The pork is then returned to a wok and shallow fried in oil, usually along with some vegetables.
References
Chiang, Jung-Feng (1976), Mrs. Chiang's Szechwan Cookbook : Szechwan Home Cooking, Ellen Schrecker and John E. Schrecker, New York: Harper & Row, ISBN006015828X. Internet Archive ONLINE.
