Thursday, October 4, 2012

Twice Cooked Pork

Twice Cooked Pork is my Dad’s absolute favorite Chinese dish. When I set out to make it for him I discovered it is actually Szechuan. I made Twice Cooked Pork (Hui Guo Rou) a recipe I got from Pork is first boiled, and then stir-fried in this dish. This recipe was good but not quite like his favorite from a local Chinese restaurant. It was missing tender crisp veggies like carrot, mushrooms, cabbage and water chestnuts. This is my version of Dad’s favorite.

Served on a Fiestaware 1960's Turf Green Ironstone dinner plate.

Twice Cooked Pork
Serves 4


1 pound lean pork loin chops
Water for boiling pork
1 tablespoon rice wine vinegar
8 black pepper corns
1 pinch red pepper flakes
2 slices ginger
2 tablespoons canola oil, for stir-frying
1 onion, chopped
2 carrots, sliced on the diagonal
1 green bell pepper, chopped
4 oz (6 - 7 med.) mushrooms, quartered
8 oz can water chestnuts, drained and sliced
1-1/2 to 2 cups cabbage
2 tablespoons chili paste with garlic
3-1/2 tablespoons Hoisin sauce
1-1/2 tablespoons low sodium soy sauce
salt to taste
1 cup white rice, prepared (2 cups cooked)


In a large saucepan, add enough water to cover the pork, add vinegar, pepper corns and flakes, and ginger. Bring to a boil. Remove from heat cover and let stand 20 minutes. Remove pork from cooking liquid reserving about a cup boiling liquid. Allow the pork to cool, and cut across the grain into very thin slices about 2-inches long.

While the pork is standing, prepare the rice and begin prepping the vegetables. Cut the onion into chunks. Cut the bell pepper in half, remove the seeds, and cut into chunks. Quarter the mushrooms and cut the cabbage into large chunks.

Heat a wok or heavy frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chopped onion. Cook for 1 minute, then add the remaining vegetables and water chestnuts. Stir-fry 1 to 2 minutes; add a bit of the seasoned pork boiling water to the vegetables during stir-frying.

Push the vegetables to the side and add the chili paste in the middle. Heat briefly, then add the hoisin, soy sauce, and the pork slices. Stir the sauces into the pork until coated well. Mix all the ingredients together. Season with extra salt if desired. Cook for another 1 to 2 minutes to make sure everything is heated through. Serve hot over rice.

Linking to:
Carole's Chatter: Food on Fridays Stir-Fry

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...