Twice-cooked pork

Common card · No. 333454

Twice-cooked pork or double-cooked pork (Chinese: 回鍋肉; pinyin: huíguōròu; lit. 'meat returned to the wok') is a Chinese dish in Sichuan cuisine. The pork belly is simmered, sliced, and then stir-fried—"returned to the wok." The pork is accompanied with stir-fried vegetables, most commonly garlic sprouts, but often baby leeks, cabbage, bell peppers, onions, or scallions. The sauce may include Shaoxing rice wine, hoisin sauce, soy sauce, sugar, ginger, chili bean paste, and sweet wheat paste. This dish is commonly associated with yan jian rou (Chinese: 鹽煎肉; lit. 'salted fried pork'), which tastes quite similar, but cooked in a different process.

Read on Wikipedia · Image Guilhem Vellut from Paris, France, CC BY 2.0