Twice-cooked pork

Twice-cooked pork

Twice-cooked pork served at a restaurant

Twice-cooked pork ( ) is a traditional Sichuan dish in Chinese cuisine. The name of the dish refers to the method of cooking the pork twice, which is a distinctive feature of this dish.

Preparation

The preparation of twice-cooked pork involves two main steps. First, the pork, typically pork belly, is simmered in water with spices such as ginger, star anise, and Sichuan peppercorns until it is partially cooked. This initial cooking process helps to render some of the fat and infuse the meat with flavor.

After the pork is cooled, it is sliced thinly and stir-fried with a variety of ingredients. Common vegetables used in the stir-fry include green peppers, leeks, and cabbage. The dish is seasoned with doubanjiang (fermented bean paste), soy sauce, and sometimes sugar to create a savory and slightly spicy flavor profile.

Variations

While the basic method of cooking remains the same, there are numerous regional variations of twice-cooked pork. Some versions may include additional ingredients such as tofu, bamboo shoots, or wood ear mushrooms. The level of spiciness can also vary depending on the amount of doubanjiang used.

Cultural significance

Twice-cooked pork is a staple in Sichuan cuisine and is widely enjoyed throughout China. It is often served as part of a larger meal, accompanied by rice and other dishes. The dish is known for its rich flavor and tender texture, making it a favorite among those who enjoy spicy and savory foods.

Related pages

• Sichuan cuisine
• Chinese cuisine
• Pork belly

References

• Fuchsia Dunlop, "Land of Plenty: A Treasury of Authentic Sichuan Cooking," W. W. Norton & Company, 2003.
• "The Food of Sichuan," by Fuchsia Dunlop, Bloomsbury Publishing, 2019.

Twice-cooked pork

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