twice-cooked pork
Sichuan belly dish
Twice-cooked pork is a Sichuan dish in which pork belly is first simmered whole, then sliced thin and stir-fried with vegetables, chili bean paste, and fermented black beans.
The double cooking yields meat that is tender inside with slightly crisp, caramelized edges.
Called *huí guō ròu* in Chinese, meaning "returned to the wok meat."
- SichuanSouthwestern Chinese province
- wokConcave cooking pan
- wok heiSmoky stir-fry flavor
- crispyBrittle and snapping
- stir-fryQuick-cook in hot oil
chili · red oil · garlic · leeks · bean paste · braised · rendered · fatty · savory · smoky · sizzling · steamed · sliced · caramelized · spicy · oily · tender · scallions
- Chinese foodsoup dumplings, kung pao chicken, chow mein, baozi, orange chicken
- SichuanChengdu, giant panda, giant pandas, panda, pandas
twice-cooked porkraw meat
Animal tissue, unheated
carpaccio · sashimi · ceviche · steak tartare
twice-cooked porkpulled pork
Slow-cooked shredded shoulder meat
pork schnitzel · tonkatsu · pork chops · bacon · carnitas
twice, twofold, twinned, between, cooked, cook, cooks, cooking, cooker