Twice Cooked Pork
Encyclopedia
Twice cooked pork along with Mapo Dofu
(麻婆豆腐), hot pot (火鍋) and Kung Pao chicken
(官保雞丁), is a well-known Sichuan-style Chinese dish.
The process of cooking twice cooked pork involves first boiling belly pork
steak chunks with slices of ginger and salt, then after being cut into thin slices, the pork is returned to a wok and shallow fried in hot oil. The most common vegetables to accompany the pork in twice cooked pork are cabbage and peppers or leeks.
s, with this dish as the main course
. The simplest way of preparing this dish is to cook the meat by itself till it is done, then fry it along with the other ingredients; however, an alternative method involves frying the meat by itself till cooked, then frying the vegetables separately for a while, and finally frying everything together.
Mapo doufu
Mapo doufu, or mapo tofu, is a popular Chinese dish from the Sichuan province. It is a combination of tofu set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with minced meat, usually pork or beef...
(麻婆豆腐), hot pot (火鍋) and Kung Pao chicken
Kung Pao chicken
Gong Bao chicken , a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gōng Bǎo , or palatial guardian. The name "Kung Pao" chicken is derived from this title....
(官保雞丁), is a well-known Sichuan-style Chinese dish.
The process of cooking twice cooked pork involves first boiling belly pork
Pork belly
Pork belly is a boneless cut of fatty meat derived from the belly of a pig. Pork belly is popular in Asian cuisine, and forms a part of many traditional European dishes such as the Alsatian Choucroute garnie, the Swiss Berner Platte, and the German Schlachtplatte...
steak chunks with slices of ginger and salt, then after being cut into thin slices, the pork is returned to a wok and shallow fried in hot oil. The most common vegetables to accompany the pork in twice cooked pork are cabbage and peppers or leeks.
History
The Sichuan people are said to have a tradition of enjoying a feast every 1st and 15th of lunar monthLunar month
In lunar calendars, a lunar month is the time between two identical syzygies . There are many variations. In Middle-Eastern and European traditions, the month starts when the young crescent moon becomes first visible at evening after conjunction with the Sun one or two days before that evening...
s, with this dish as the main course
Main course
A main dish is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée course, and the salad course. In North American usage it may in fact be called the "entree"....
. The simplest way of preparing this dish is to cook the meat by itself till it is done, then fry it along with the other ingredients; however, an alternative method involves frying the meat by itself till cooked, then frying the vegetables separately for a while, and finally frying everything together.