Twice-cooked pork: Difference between revisions

Revision as of 16:14, 9 February 2025

Twice-cooked pork

Twice-cooked pork (Chinese: ___; pinyin: hu�gu_r�u ) is a traditional Sichuan dish in Chinese cuisine. The name of the dish refers to the method of cooking the pork twice, which is a distinctive feature of this dish.

Preparation

The preparation of twice-cooked pork involves two main steps. First, the pork, typically pork belly, is simmered in water with spices such as ginger, star anise, and Sichuan peppercorns until it is partially cooked. This initial cooking process helps to render some of the fat and infuse the meat with flavor.

After the pork is cooled, it is sliced thinly and stir-fried with a variety of ingredients. Common vegetables used in the stir-fry include green peppers, leeks, and cabbage. The dish is seasoned with doubanjiang (fermented bean paste), soy sauce, and sometimes sugar to create a savory and slightly spicy flavor profile.

Variations

While the basic method of cooking remains the same, there are numerous regional variations of twice-cooked pork. Some versions may include additional ingredients such as tofu, bamboo shoots, or wood ear mushrooms. The level of spiciness can also vary depending on the amount of doubanjiang used.

Cultural significance

Twice-cooked pork is a staple in Sichuan cuisine and is widely enjoyed throughout China. It is often served as part of a larger meal, accompanied by rice and other dishes. The dish is known for its rich flavor and tender texture, making it a favorite among those who enjoy spicy and savory foods.

Related pages

References

Fuchsia Dunlop, "Land of Plenty: A Treasury of Authentic Sichuan Cooking," W. W. Norton & Company, 2003.
"The Food of Sichuan," by Fuchsia Dunlop, Bloomsbury Publishing, 2019.

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-'''Twice-cooked pork''' ([[Chinese cuisine|Chinese]]: 回锅肉; [[pinyin]]: huíguōròu), also known as double-cooked pork, is a well-known [[Sichuan cuisine|Sichuan]] dish. The dish's preparation involves two main cooking techniques: boiling and stir-frying. It is celebrated for its rich flavors, combining spicy, sweet, and savory elements, making it a staple in both home cooking and restaurant menus across [[China]] and beyond.
+== Twice-cooked pork ==
-==History==
+[[File:Twice cooked pork of Gyoza-no-Manshu.jpg|thumb|Twice-cooked pork served at a restaurant]]
-The origins of twice-cooked pork are deeply rooted in [[Sichuan province|Sichuan]] culinary traditions, dating back centuries. The dish is believed to have been developed as a practical solution to utilize leftover pork, transforming it into a flavorful and appetizing meal. Over time, it has evolved, incorporating various ingredients and techniques, to become a signature dish of Sichuan cuisine.
-==Ingredients==
+'''Twice-cooked porkis a traditional [[Sichuan cuisine|Sichuan]] dish in [[Chinese cuisine]]. The name of the dish refers to the method of cooking the pork twice, which is a distinctive feature of this dish.
-The primary ingredient in twice-cooked pork is pork belly, chosen for its ideal balance of meat and fat. Before the stir-frying process, the pork belly is boiled with spices such as [[ginger]], [[star anise]], and [[Sichuan pepper]] to infuse it with flavor. Additional ingredients include [[garlic]], [[leek]]s or [[green onion]]s, and [[doubanjiang]] (fermented broad bean and chili paste), which contribute to the dish's distinctive spicy and savory taste. Variations may include the addition of vegetables like [[bell pepper]]s or [[black fungus]] to enhance texture and nutritional value.
-==Preparation==
+== Preparation ==
-The preparation of twice-cooked pork involves several steps:
-# The pork belly is simmered in water with spices until tender.
-# After cooling, the meat is sliced thinly.
-# The sliced pork is then stir-fried in a hot wok with garlic, leeks, and doubanjiang.
-# Additional ingredients, such as vegetables, may be added during the stir-frying process.
-# The dish is seasoned with [[soy sauce]], [[Shaoxing wine]], and sugar to taste, and cooked until the flavors are well combined.
-==Cultural Significance==
+The preparation of twice-cooked pork involves two main steps. First, the pork, typically [[pork belly]], is simmered in water with spices such as [[ginger]], [[star anise]], and [[Sichuan peppercorns]] until it is partially cooked. This initial cooking process helps to render some of the fat and infuse the meat with flavor.
-Twice-cooked pork holds a significant place in Sichuan cuisine, known for its bold flavors and innovative cooking techniques. It exemplifies the culinary principle of transforming simple ingredients into complex and delicious dishes. The dish is not only a favorite among the locals but has also gained popularity worldwide, introducing many to the rich and diverse flavors of Sichuan cooking.
-==See Also==
+After the pork is cooled, it is sliced thinly and stir-fried with a variety of ingredients. Common vegetables used in the stir-fry include [[green peppers]], [[leeks]], and [[cabbage]]. The dish is seasoned with [[doubanjiang]] (fermented bean paste), [[soy sauce]], and sometimes [[sugar]] to create a savory and slightly spicy flavor profile.
+== Variations ==
+While the basic method of cooking remains the same, there are numerous regional variations of twice-cooked pork. Some versions may include additional ingredients such as [[tofu]], [[bamboo shoots]], or [[wood ear mushrooms]]. The level of spiciness can also vary depending on the amount of doubanjiang used.
+== Cultural significance ==
+Twice-cooked pork is a staple in Sichuan cuisine and is widely enjoyed throughout [[China]]. It is often served as part of a larger meal, accompanied by [[rice]] and other dishes. The dish is known for its rich flavor and tender texture, making it a favorite among those who enjoy spicy and savory foods.
+== Related pages ==
 * [[Sichuan cuisine]]
 * [[Chinese cuisine]]
 * [[Pork belly]]
-* [[Doubanjiang]]
-[[Category:Chinese dishes]]
+== References ==
+* Fuchsia Dunlop, "Land of Plenty: A Treasury of Authentic Sichuan Cooking," W. W. Norton & Company, 2003.
+* "The Food of Sichuan," by Fuchsia Dunlop, Bloomsbury Publishing, 2019.
 [[Category:Sichuan cuisine]]
-{{food-stub}}
+[[Category:Pork dishes]]
+[[Category:Chinese cuisine]]