Sunday, September 24, 2023

【家常回锅肉】Home-style Twice-cooked pork



I have been on a business trip for more than a week, that many days of restaurant dining is all that I can handle. I was already craving for some hot steamed rice with home cook dishes for days.

Since I emptied the refrigerator before my trip, I went out to get some groceries after reaching home, the nearby Asian market has some fresh garlic chive on shelve and I hadn’t have fresh garlic chive for a long time. So I bought a bunch of garlic chive and some pork belly to make this twice cooked pork dish. This is one of my favourite Sichuan dishes, it really hit the spot and is precisely what I was looking for!

400 克 五花肉/后臀肉
一把 蒜苗/青蒜
1-2 只 红辣椒
5 片 姜片
1 小勺 红油郫县豆瓣酱
1/2 小勺 豆豉
一点 酱油

400 g pork belly
A bunch of garlic chive
1-2 red peppers
5 slices ginger
1 tsp Red oil Pixian bean paste
1/2 tsp dou chi fermented black bean
A little soy sauce

1. 把五花肉洗净入锅加水和一点料酒,家两片姜煮45分钟,捞出凉水泡10分钟。

2. 把冷却的五花肉切薄片,红辣椒切段,青蒜洗净切段备用。

3. 把锅加热后五花肉片入锅煎出油,把辣椒段和剩下的姜片入锅煸香。

4. 加入红油豆瓣酱和豆豉,煸出红油后加入酱油调味。

5. 把青蒜段倒入炒至断生即可。

1. Clean the pork belly, and place the pork in half a pot of water with some cooking wine, add two slices of ginger into it and cook the pork for 45 minutes, remove and soak the pork in cold water for 10 minutes.

2. Once the pork is cooled, thinly slice the pork belly. Cut the red pepper into pieces, clean and cut the garlic chive into about an inch in length, set aside.

3. Heat the wok and cook the pork belly slices until it releases grease. Add the chili and remaining ginger slices and stir-fry until fragrant.

4. Add red oil bean paste and fermented black bean, continue cooking until oil turned red in color, add soy sauce to taste.

5. Add the garlic chives and stir-fry until it is cooked, serve with steamed white rice.

No comments:

Post a Comment