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Twice Cooked Pork Wikipedia

Twice Cooked Pork, ?????????, pinyin: H??i G??o R??u, literally means "Pork that's been returned to the wok". This dish, along with Mapo doufu|Mapo Dofu (Mapo tofu), Szechuan hotpot|Hot Pot (??????) and Kung pao chicken are probably the four most well-known Sichuan cuisine|Sichuan style Chinese dishes.
The process of cooking Twice Cooked Pork involves boiling pork rib steak chunks in hot water with slices of ginger and salt first, then after being cut into thin slices, the pork is returned to a wok and shallow fried in hot oil. The most common vegetables to accompany the pork in Twice-Cooked Pork are cabbage and peppers. In North America, you may use green bellpeppers, southwestern Green Chiles, Pasilla Peppers or even small amount of Jalapeno Peppers for a spicier flavoring.

An important thing to remember is to boil the pork long enough that it's cooked and tender but not too long that the meat becomes chewy. Picking pork steak with small amount of fat in it will add to the flavor when the sliced pork is stir-fried in the wok. Small amount of soy sauce may be added for taste, but usually adding salt is adequate.

Category:Sichuan cuisine

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Last Modified:   2005-11-07