Szechuan Style Twice Cooked Pork
Szechuan Style Twice Cooked Pork

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, szechuan style twice cooked pork. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Szechuan Style Twice Cooked Pork is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Szechuan Style Twice Cooked Pork is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have szechuan style twice cooked pork using 19 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Szechuan Style Twice Cooked Pork:
  1. Prepare 250 grams Block of pork shoulder
  2. Take 1/4 Cabbage
  3. Get 1 Green pepper
  4. Take 1 Japanese leek
  5. Get 1 clove Garlic (minced)
  6. Take 1 tsp Ginger (minced)
  7. Make ready 1 tsp Doubanjiang
  8. Take 5 Douchi
  9. Prepare 1 tsp Sesame oil
  10. Get Sauce:
  11. Get 2 tbsp Tianmianjiang
  12. Take 1 tsp Soy sauce
  13. Get 1 tsp Oyster sauce
  14. Take 1 tbsp Shaoxing wine
  15. Make ready 4 kernels Sichuan pepper (or Sansho pepper)
  16. Take Other:
  17. Get 3 Japanese leek (green part)
  18. Make ready 4 clove Garlic
  19. Make ready 1 Vegetable oil
Steps to make Szechuan Style Twice Cooked Pork:
  1. Rub the block of pork shoulder with 3% its weight in salt. Cover with plastic wrap and let it sit in the refrigerator for half a day or more. This photo shows an 800g block of meat, which will serve about 6-7 people.
  2. Once time has passed, remove the wrap and boil the pork. Place the pork in lukewarm water before bringing to a boil. Remove any of the scum and excess oil that releases from the meat.
  3. When it begins to boil, remove from the pot and lightly rinse with water. Change the water in the pot and bring it to a boil. Add the meat, the green section of the Japanese leeks, and the garlic. Turn the heat to low and simmer for 1 hour.
  4. Be careful that the meat doesn't fall apart while it's boiling. After it has boiled, leave it to cool in the pot. Once cooled, cut into bite-sized pieces.
  5. It tastes best if the meat is cut into 5-10mm slices.
  6. Sichuan pepper is indispensable in Sichuan cooking. Remove 10 kernels of pepper from the Sichuan pepper and use a knife to chop finely. Use the side of a knife to crush the douchi beans and then finely chop.
  7. Tear apart the cabbage leaves with your hand and slice the core with a knife. Remove the seeds from the green pepper and chop.
  8. Mince the garlic, mince the ginger, and prepare the doubanjiang. Combine the ingredients for the sauce.
  9. Steam the vegetables. Fill a pot with water and bring to a boil. Add a pinch of salt and then add the green pepper and cabbage. Boil for 10-15 seconds and then drain.
  10. Heat a frying pan and add 2 tablespoons of vegetable oil. Cook the doubanjiang, garlic, and ginger from Step 8 until fragrant. Add the leek and quickly add the sauce.
  11. Agitate the pan while cooking for 100 seconds and then add the cabbage. Cook for another 20 seconds. Swirl in some sesame oil to finish and enjoy!
  12. Here is an egg soup made from the boiled liquid in Step 4. You can use the water that the meat was boiled in for various recipes, so don't throw it away. - - https://cookpad.com/us/recipes/143991-yakiniku-japanese-bbq-restaurant-style-egg-drop-soup

So that is going to wrap this up with this exceptional food szechuan style twice cooked pork recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!