#DoubleCookedPork #TwiceCookedPork #doubleCooked #SichuanFood #回锅肉
Double Cooked Pork (or twice cooked pork) is one of the most classic Sichuan dishes made with pork belly, broad bean paste, fermented black beans and Chinese Leeks. It requires a cut of meat with fat but it doesn’t taste fatty after rendering fat out of the pork. It is so savory served with a bowl of rice. If you don’t like pork, you may make with fish or chicken, my double cooked fish:
Ingredients:
12 oz pork belly
3 stalks Chinese leeks (or regular leeks or bell peppers)
1 tbsp Sichuan peppercorns
Ginger slices
1 tsp fermented black beans (or paste)
1 tbsp broad bean paste
Light soy sauce
Shaoxing cooking wine
Sugar
Vegetable oil
⭐️𝐋𝐢𝐧𝐠’𝐬 𝐊𝐢𝐭𝐜𝐡𝐞𝐧𝐰𝐚𝐫𝐞 (𝐨𝐫 𝐬𝐢𝐦𝐢𝐥𝐚𝐫)
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Light Soy Sauce
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Dark Vinegar
Shao Xing Cooking Wine
Oyster sauce
Spicy broad bean paste (Doubanjiang)
Fermented black bean sauce
Sichuan peppercorns
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⭐️𝐋𝐢𝐧𝐠’𝐬 𝐂𝐚𝐦𝐞𝐫𝐚𝐬
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38 Comments
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I love this dish. One of my favorites. I used to get it all the time.
I really like the way you showed the recipe. Is it possible to send a list of ingredients one should have in a Chinese home so I can stock up and make all the dishes. I want to make dishes as authentic as possible and need a guide. I just subscribed.
Very nice dish it looks delicious. Question what brand Wok are you using & is it a flat or round bodied,if it’s a round body could you please include the name of the wok ring your using? Thanks in advance ❤️
You sliced the pork so beautifully.
Oo
New to cooking. What’s the frothy stuff at 3:45 ? Thx
When I am done with my diet and training for comps, I'm gonna try and make this.
謝謝你的分享， 你真棒！
So yummy. I have made this recipe few times. Always turns out so good. Thank you for sharing.!!
One of my favorite dish.. I love it… I probably get that for lunch today😋😋😋😋😋😋😋
Ni hao, thank you very much for this video. Hui Guo Rou is my favorite food. I will try to cook these days for my traditional German neighbors. I will let you know how they like it. Regards, Ed (ai de hua)
queen
Can you use black peppercorns in place of Szechuan pepper?
Find the best chinese style cooking … thank you for this delicious recipe .
my fav too! thank you for this easy to follow recipe, your english is very good!
I’ve heard some Chinese people call those vegetables garlic greens
I am from Malaysia. I will spring this surprise to my family this weed-end.
Thank you for your recipe. I had this dish at Chinese restaurant and was not sure if double cooked stands for double fried pork. Now I understand why it called that way, boiled first, fried after.
Thank you, i will definately try to make it home 😊
Oh yum mouth waters 😋
Omg i just had this dish for the first time yesterday! It became my favorite chinese dish!! And now i look up random videos on chinese food and this appears in my recommended!! Its destiny!! Cant wait to try this!
为什么我一个中国人看英文的学的比较快。。。
Can I use black bean sauce instead of paste
Hi. When u poach the pork belly, you can half cook it then slice it n place piece by piece on the hot wok without putting any oil. The fat from the pork belly flow out n then you fry all ingredient. I usually do it this way.
I will make this with fish!
Your videos are always just fantastic. Thanks so much for sharing your cooking skills and knowledge with us. You are a very accomplished cook. I love the simplicity of your dishes and yet they end up being very fresh and complex in flavor.
Thanks for sharing..i saw the recipe of tilapia fish..i must subscribe this worth watching videos.
I want to make now!
Good day! Can you please, please, add a written instruction on how to cook this. Thank you very much! Keep safe and God bless!
So yummy :)) my family loved it, thank you ❤️
Looks yum!! Do you have a recipe for mao cai? 😁
I have never cooked pork belly or shoulder. This is one recipe I would like to try to make. It sounds delicious! Thank you 🙏
Yes! I loved to eat this dish when I was in Chengdu, it's one of my favorite foods. So happy I can try to make it now at home 🙂
"Double fried pork" is one of the most ordered dishes here in Germany. But it has been changed a lot to meet the european taste.
Thanks for sharing an original version! Since I can't have pork anymore 'cause of health issues, I'll gladly try this with lamb.
I wanna ask you about a non-authentic one: the "Genaral Tso's chicken". It was supposedly created in the NY area in the 1950's.
And has become as popular in the US as the double fried pork here. I made it a few times, using the recipe of Seonkyoung Longest. And was blown away! But since this recipe does not have an "original" anymore, there are numerous versions of it. It even made it's way to the UK, from where I saw a version about it from "school of wok". Very different!
Do you know this dish? And, most important: what would be your take on it?
What I think: with your background, you could take this very "americanized" recipe back to some more traditional style of chinese cooking.
So glad I found your channel! Let me quickly introduce you to Xian. A chinese woman, living here in Germany. You might like conversation with her about recipes as well a living abroad as a chinese born-and-raised person.
Xian on bok-choi or pak-choi:
https://www.youtube.com/watch?v=3qNTlXxRKZM&t=227s
Greetings from the far north of Germany!
I made it today but with chicken. Awesome taste and thanks for the perfect recipe for the home cook in England
Had it for lunch today. Everyone in the famaly loved it. Thank you.
Its look easy..i Will tray it .. kreatif and edukatif
Ooooh I love pork. That bouble cook pork looks deciduous..