Twice cooked pork! This is a classic Sichuan dish that’s gotten popular throughout China. This week we’re doing this the authentic Sichuan way, which actually isn’t very spicy.
Many people seem to use pork belly for this dish, which totally works… but the best cut for this is actually the middle portion of the ham of the pig. Skin on is best either way!
Full, detailed recipe is over here on /r/cooking:
And big thank you to Trevor James, a.k.a. the Food Ranger, for his Qingming footage. Always appreciative of his letting us cut in some of his footage into these videos. Check out his whole video here:
And check out our Patreon if you’d like to support the project!
www.patreon.com/ChineseCookingDemystified
Outro Music: “Add And” by Broke For Free
ABOUT US
—————————————————————————————–
Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) 🙂
We’re Steph and Chris – a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China – you’ll usually be watching her behind the wok. Chris is a long-term expat from America that’s been living in China and loving it for the last nine years – you’ll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you’d get in China. Our goal for each video is to give you a recipe that would at least get you close to what’s made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients – but feel free to ask for tips about adaptations and sourcing too!
source
37 Comments
Leave a Reply
You must be logged in to post a comment.
0:21 Who can tell me anything about this double-knife, please? I have one and I thought it was for peeling mango/pineapple etc. I never would have thought to sink it into a roast!
One of my favorite dishes of any cuisine
Why is it better to let rest or fan to dry? Doesn't it come from boiling water anyway so wouldn't quick ice water bath then pat dry be most efficient?
Had this everyday in Beijing. Have not found anywhere that makes it as good outside of China.
thank you
Here in the states, whenever I order twice/double cooked pork, its always with cabbage
I would make hotter schezuan with heat is not schezuan, my view
Please do a video using XO sauce if you haven't already
Can the cooking liquid be used for anything? Is there any reason not to use it as a soup stock? Weird flavors from the pork or?
When using a packet spice mix (santapai), do I use the mix in the boiling stage or stir fry stage?
Guys you are great! Thanks for this recipe.
I made this tonight with some tofu I found at my local Chinese grocer, the packaging calls it wenzhou dried tofu. I sliced it thin and fried it off in the pan first before continuing with the recipe. I'm really curious how wenzhou dried tofu would usually be used though in China.
i want more of this i cant get this in the states i hate my life :(a;df asdkfj aweoihr aklfdj aepiroh aeklr awekr
did he say toss in the green garlic? its not green onion?
Man oh man I just discovered this channel and already my wok game increased tenfold. Can't wait to try more and more recipes!
As a chinese, I can tell how many hard works you put in making chinese food. All dishes you make are traditional and also with your own thought. Good job!
Lovely!! I'm from Sichuan and I have a Hui Guo Rou recipe on my channel as well!! 🙂
Need English Caption ! Thank You.
4:11 "… there's only so much spicy food one can eat" now this I consider a suspicious statement o.O
Totally lost me there with the MSG…
Are garlic shoots available yearly in Sichuan? In Korea they are only available once in winter and another time in spring, because outside that specific timeframe farmers dont sell the shoots and grow the garlic into bulbs. Maybe its a need-demand issue here. Anyways I had to make do with scallions(green onions) and peppers and it was still good, but I wish they were available year around.
I make a Hong Kong version with a more sweet flavor. I stir fry the boiled pork (loin) with ginger and capsicum, add dobanjiang, hoisin, soy, sugar and a splash of liaojiu wine. I usually serve it with some boiled potatoes and lotus root stir fried with peas and peppers with five spice and steamed rice
Might have already been asked, but is the poaching liquid useful for anything after it's done its job cooking the pork?
This is really interesting! The twice-cooked method is sometimes used for pork ribs and is my personal favorite way to make them.
One of my favorite dishes
can you freeze the pork when it's already stir-fried or do you have to freeze the boiled pork and stir-fry it after thawing? And how long will the boiled/stir-fried pork last in the freezer before going bad?
If you are in the US and you want the "traditional" piece of pork, ask for 'Fresh Ham piece' ( as opposed to "smoked"). If using pork belly, ask for a chunk of 'Fresh Side'.
I thought folks in sichuan don't really have a limit for spicy food. XD
What is the word he uses in his videos whenever he preheats his wok? I can’t quite tell what’s he saying…
"…There is only so much spicy food one can eat." said no Sichuanese ever.
You sound like Chris Hansen.
Hey guys. Love the video. I have a question for you: why does my wok smoke when heating it up?
Great video! I'll share my variation that I make from an old book:
1. Boil the meat in clear water for 20 minutes and let it cool and firm up.
2. Prepare the sauce: mix hot yellow bean paste with little dark soy sauce and rice wine and little sugar.
3. Stir fry one leek cutted in small diagonal pieces on low heat until soften then remove.
4. Turn the heat up , add garlic then add the cutted meat and stir fry. I gently press the meat to the bottom a few times to get that texture you mention.
5. Add the sauce and let it incorporate into the meat. Add the cooked leek and stir shortly until hot.
Amazing Chinese recipes this is my favourite when I had in restaurant in Nepal . 👌🏻👌🏻
List of seasoning please
The meat has to be sliced much thinner, so the slices are able to curl and form a shape of a dish under immediate high heat.
Question for Chris: When you're in the US, what's your favorite thing to eat? And what do you have to have when you get back to China?