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Home Style Twice Cooked Pork by Chen Jing

Home Style Twice Cooked Pork

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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.
4 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Chinese cuisine, Chinese Home Cooking
Servings 2 servings
Calories 733 kcal

Equipment

  • 1 wok
  • 1 saucepan (optional, for blanching)

Ingredients
  

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
    Fresh ingredients for home style twice cooked pork
  • 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
    Boil the pork until it turns white and no blood seeps from the meat
  • Slice the pork. 
    8 oz pork butt or pork belly
    Slice the boiled pork into thin slices across the pork
  • Chop the green garlic and green onions into sections about 1½ to 2 inches long.
    1 green garlic, 1 scallion
    Slice the green garlic and green onion into sections diagonally for presentation, slice the garlic cloves and ginger into chunks,
  • 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
    slice the red pepper and winter bamboo. Remove the seeds from the peppers.

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
    Blanch the winter bamboo for 20 seconds, for home style twice cooked pork
  • 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
    Brown the sliced, boiled pork over low heat to melt the fat
  • Fry the meat until light golden in color, and extract the lard. Pour the excess pork fat into a heat-proof container.
    Cook the fat out of the pork and pour off 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
    Add the doubanjiang, green onions, and garlic to the cooked down pork
  • Pour out and set aside.
    Set aside the seasoned, browned pork, garlic, and green onions
  • 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
    Add the winter bamboo, green garlic, and red pepper with oil, and stir fry
  • 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
    Add the pork, the fermented soybeans, and the starch water solution to the Twice Cooked pork and stir fry to finish
  • Serve.
    Home Style Twice Cooked Pork by Chen Jing

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
Keyword bamboo shoots, douchi (fermented soybean), frying, stir-fry, garlic, ginger, green garlic, oil, peanut, Pixian doubanjiang, 猪屁股, Pork Recipes, red peppers, salt, scallions, soy sauce, dark, soy sauce, light, starch water, sugar, white
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