Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, szechuan style twice cooked pork. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Szechuan Style Twice Cooked Pork is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Szechuan Style Twice Cooked Pork is something which I’ve 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 recipe, we must first prepare a few components. You can cook szechuan style twice cooked pork using 19 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Szechuan Style Twice Cooked Pork:

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

Instructions 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 it up with this exceptional food szechuan style twice cooked pork recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!