Today’s dish is a variation on the Chinese classic Twice-Cooked Pork , but rather than the meat being simply boiled with a few seasonings, it is first ‘red-cooked’ in a sweet soy based sauce before being quick fried with bamboo and a little celery… Continue reading “Sweet Red Pork with Bamboo”
The name of this very common and classic Chinese dish, 回鍋肉 (huíguō ròu), translates directly as ‘Return to the Pot Pork’. In English, however, it is usually rendered as ‘Twice-Cooked Pork’ as two separate processes are used for cooking the meat. Basically, a fatty cut (most commonly Pork Belly) is simmered in a flavored liquid, then cooled, sliced, and fried, typically with a vegetable or two.
The dish is probably Sichuanese in origin, but it is prepared in homes and restaurants all over China and has many variations on the basic theme. Often a simple sauce based on bean paste coats the finished ingredients, with Chili Bean Paste common in Sichuan, and Sweet Bean Sauce elsewhere. I like to fry the meat with sweet green peppers sometimes, but leeks are quite often used as well. Today, I am preparing a non-spicy variety that would probably be very much at home in Taiwan, and I am using simple Scallion for the sole vegetable addition… Continue reading “Twice-Cooked Pork – 回鍋肉”