This simple stir-fried, home style, twice cooked pork recipe combines some Sichuan ingredients with green garlic, ginger, fresh red pepper, and winter bamboo shoots for a delicious pork dish with bright red color. I learned this recipe from my teacher, Zhu Jinge, at New Oriental Cooking School.
One of the first lessons he has taught us is that the true chef does not measure precise amounts of ingredients, but adds each to suit his personal taste and style. If you have tried our other recipes on My Chinese Home Kitchen, you will by now be familiar with the flavors of light and dark soy sauce, ginger, green onion, and garlic. We encourage you to experiment with these ingredients and make this recipe your own.
Ingredients for Home Style Twice Cooked Pork:
- Pork (butt), fat and lean
- Green garlic
- green onion
- ginger
- garlic cloves
- fresh red peppers
- winter bamboo shoots
- salt
- sugar
- MSG (optional)
- dark soy sauce
- light soy sauce
- Pixian Doubanjiang
- douchi (fermented black soybeans)
- 1 teaspoon (5 ml) Starch + 2 teaspoons (10 ml) water, mixed well
Cooking Method：
Stir-fry
Taste:
home style
Cooking Home Style Twice Cooked Pork
Preparation:
- Wash the meat. Wash the green garlic, green onion, ginger and garlic, and remove the seeds of the red pepper.
- Boil the meat for five minutes. That is, it changes color, and there is no obvious blood flow out of the pork.
- Slice the pork. Chop the green garlic and green onions into sections. Slice the ginger, garlic cloves and red pepper into sections. Slice the winter bamboo shoots and set aside.
Cooking:
- Add an appropriate amount of water to the wok and bring to a boil. Blanch the winter bamboo shoots for 20 seconds and remove from the boiling water.
- Add 4 teaspoons (20 ml) of oil to the wok. Add the sliced pork into the pan and fry it over low heat. Fry the meat until light golden in color, and extract the lard. Pour the excess pork fat into a heat-proof container. Then add the green onion, ginger, garlic, doubanjiang bean paste, and dark soy sauce and stir-fry evenly. Add salt, sugar, monosodium glutamate and light soy sauce to taste. Pour out and set aside.
- Add 4 teaspoons (20 ml) of oil to the wok, add the green garlic, red pepper and winter bamboo shoots and stir fry. Then add the meat, fermented soybeans (douchi), and stir fry. Finally, add the starch water and stir fry to finish.
Features:
Bright red color, strong home-cooked flavor.
Home Style Twice Cooked Pork
This simple stir-fried, home style, twice cooked pork recipe combines some Sichuan ingredients with green garlic, ginger, fresh red pepper, and winter bamboo shoots for a delicious pork dish with bright red color. I learned this recipe from my teacher, Zhu Jinge, at New Oriental Cooking School.
Equipment
- 1 wok
- 1 saucepan (optional, for blanching)
Ingredients
- 8 oz pork butt or pork belly
- 1 green garlic
- 1 scallion
- 1 tbsp fresh ginger
- 4 cloves fresh garlic
- 1 mild red pepper
- 2 oz winter bamboo shoots
- salt (to taste)
- sugar, white (granulated) (to taste)
- MSG (optional)
- 1 tsp dark soy sauce
- ½ tbsp light soy sauce
- ½ tbsp Pixian Doubanjiang bean paste
- ½ tbsp douchi (fermented black soybeans)
- 1 tbsp starch water 1 tsp (5 ml) Starch + 2 tsps (10 ml) water, mixed well
- 4 tsps peanut oil, soybean oil, canola oil, vegetable oil, or lard
Instructions
Preparation
- Wash the meat. Wash the green garlic, green onion, ginger and garlic, and remove the seeds of the red pepper.8 oz pork butt or pork belly, 1 green garlic, 1 scallion, 1 tbsp fresh ginger, 4 cloves fresh garlic, 1 mild red pepper
- Boil the meat for five minutes. That is, it changes color, and there is no obvious blood flow out of the pork.8 oz pork butt or pork belly
- Slice the pork.8 oz pork butt or pork belly
- Chop the green garlic and green onions into sections about 1½ to 2 inches long.1 green garlic, 1 scallion
- Slice the ginger and garlic cloves. Cut the red pepper into bite-sized sections. Slice the winter bamboo shoots and set aside.1 tbsp fresh ginger, 4 cloves fresh garlic, 2 oz winter bamboo shoots, 1 mild red pepper
Cooking
- If using fresh bamboo shoots, blanch them: Add an appropriate amount of water to the wok and bring to a boil. Blanch the winter bamboo shoots for 20 seconds and remove from the boiling water.2 oz winter bamboo shoots
- Add oil to the wok. Add the sliced pork into the pan and fry it over low heat.4 tsps peanut oil, soybean oil, canola oil, vegetable oil, or lard, 8 oz pork butt or pork belly
- Fry the meat until light golden in color, and extract the lard. Pour the excess pork fat into a heat-proof container.
- Then add the green onion, ginger, garlic, doubanjiang bean paste, and dark soy sauce and stir-fry evenly. Add salt, sugar, monosodium glutamate and light soy sauce to taste.1 scallion, 4 cloves fresh garlic, salt (to taste), sugar, white (granulated), MSG, 1 tsp dark soy sauce, ½ tbsp light soy sauce, ½ tbsp Pixian Doubanjiang bean paste, 1 tbsp fresh ginger
- Pour out and set aside.
- Add oil to the wok, add the green garlic, red pepper and winter bamboo shoots and stir fry.1 green garlic, 1 mild red pepper, 2 oz winter bamboo shoots
- Then add the meat, fermented soybeans (douchi), and stir fry. Finally, add the starch water and stir fry to finish.½ tbsp douchi (fermented black soybeans), 1 tbsp starch water, 8 oz pork butt or pork belly
- Serve.
Notes
- Adjust the amount of bamboo shoots, ginger, garlic and seasonings to taste.
- If you use canned bamboo shoots, they do not need to be blanched.
Nutrition
Calories: 733kcalCarbohydrates: 16gProtein: 13gFat: 68gSaturated Fat: 23gPolyunsaturated Fat: 9gMonounsaturated Fat: 32gCholesterol: 82mgSodium: 540mgPotassium: 302mgFiber: 1gSugar: 5gVitamin A: 142IUVitamin C: 6mgCalcium: 37mgIron: 1mg
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