Twice cooked pork

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Twice Cooked Pork.

Twice cooked pork (simplified Chinese: 回锅肉; traditional Chinese: 回鍋肉; pinyin: Huí Guō Ròu; Jyutping: wui4 wo1yuk6; literally "return pot meat"; also called double cooked pork) is a Sichuan-style Chinese dish. The dish's ingredients include pork, which is simmered, sliced and stir fried, and commonly stir fried vegetables such as cabbage, bell peppers, onions, or scallions with a sauce that may include Shaoxing rice wine, Hoisin sauce, soy sauce, sugar, ginger, chili bean paste and tianmianjiang bean paste.


The process of cooking twice cooked pork involves first simmering pork belly steaks in water with spices, e.g. slices of ginger, cloves, star anise, jujubes and salt. After refrigeration to firm the meat, next it is then cut into thin slices. The pork is then returned to a wok and shallow fried in oil, usually along with some vegetables. The most common vegetables to accompany the pork are napa cabbage, bell peppers or scallions. Another simple way of preparing this dish is to cook the meat by itself until it is done, then fry it along with the other ingredients; however, an alternative method involves frying the meat by itself until cooked, then frying the vegetables separately for a while, and finally frying everything together.


The Sichuan people are said to have a tradition of enjoying a feast every 1st and 15th of lunar months, with this dish as the main course.