Easy Twice Cooked Pork Recipe (Sichuan-style Chinese Pork Belly Stir-Fry) | Cooking with Dog

Easy Twice Cooked Pork Recipe (Sichuan-style Chinese Pork Belly Stir-Fry) | Cooking with Dog


Hi, I’m Francis, the host of this show “Cooking with Dog.” Today, we are making an easy and delicious, popular Chinese dish Twice Cooked Pork, which goes excellent with steamed rice. First, let’s prepare the ingredients. Detach the firm stalk from the cabbage leaves. Cut the leaves into bite-size pieces. This cabbage is known as spring cabbage, which has moist and tender leaves, and a loose head compared to the ones harvested in winter. As for the stalk, thinly slice it using diagonal cuts. Remove the seeds and stem ends from the red and green bell peppers. Japanese bell peppers are also known as Piman, and they have a relatively thinner skin and a long oval shape. Cut the peppers into long bite-size pieces. Trim the stem end of the shiitake mushroom, and detach the stem. Shiitake shrinks when cooked so cut the cap into relatively thick slices. Thinly slice the stem so that it can also be used in the dish. As for the white part of the long green onion, slice it into 5 mm (0.2″) slices diagonally. Let’s make the sauce. In a bowl, combine the sweet bean sauce, sugar, sake, soy sauce, grated garlic, and potato starch. The sweet bean sauce is an essential Chinese condiment also known as tian mian jiang. Stir to combine thoroughly. Now, let’s make the twice cooked pork. Line up the pork belly slices on a tray, and dust with potato starch. Coating the pork with potato starch will help keep the meat from becoming tough and also absorb more seasoning. Flip the pork slices over, and dust the other side as well. Add vegetable oil to a pan and turn on the burner. Swirl the pan to coat it with the oil. Arrange the pork belly slices in the pan. Cook the surface and flip them over. When both sides are lightly browned, turn off the burner and place the pork onto a tray. Clean the bottom of the pan with a paper towel. Add slightly over a half tablespoon of vegetable oil. Add the chopped ginger root, doubanjiang, chili bean paste, chopped douchi also known as fermented black beans. Turn on the burner and stir-fry on low heat. Douchi is a Chinese condiment, in which salted black beans are fermented and semi-dried. It will add a more authentic taste, but you can also make delicious twice cooked pork without using it. When the aroma grows stronger, add the long green onion, bell peppers, and shiitake mushroom. Turn the heat to medium and stir-fry the vegetables. When the bell pepper begins to soften, add the spring cabbage leaves. Continue to stir-fry. When the cabbage is coated with oil evenly, pour over the sake or water to help cook the vegetables. The hot steam circulates around the pile of the vegetables, cooking them quickly. Occasionally turn the ingredients over from the bottom. When all the vegetables soften, add the cooked pork slices, and turn off the burner. Thoroughly stir the combined seasoning from the bottom, and pour in the sauce. Turn on the burner again, and quickly coat the vegetables with the sauce evenly on medium heat. Turning off the burner when adding the seasoning will give you extra time and help you to thicken the sauce evenly. When the sauce is thoroughly thickened, drizzle on the sesame oil and distribute. Place the twice cooked pork onto a plate. In authentic Sichuan-style twice cooked pork, pork belly block is simmered and cut into relatively thick slices before returned to the wok but you can also use easily available pork belly slices for yakiniku. This is spicy and delicious! The moisture in the vegetables will be extracted while cooking, but giving it a thick consistency will help coat the ingredients with the sauce evenly. Good luck in the kitchen!

100 thoughts on “Easy Twice Cooked Pork Recipe (Sichuan-style Chinese Pork Belly Stir-Fry) | Cooking with Dog”

  1. Hello Chef and Francis, I finally bought a rice cooker! Would you make a recipe for a one-pot dish using the rice cooker as a main tool? Thank you very much! Love your videos as always.

  2. The talking Francis on the apron is hella impressive! Lovely to see a new video, will try the recipe 😀

  3. im happy to see you again chef regards from philippines 🙂
    フィリピン人からもう一度シェフを見て嬉しいです:) translate only

  4. 雖然我不是四川人, 但是我記得回鍋肉應該是要把整塊Pork belly先過熱水煮熟再切片的吧? 如果是直接用生肉片過油煎, 會破壞口感ㄉ!

  5. Wow! That looked so delicious and Chef always makes it look so simple and clean. She always makes her dishes so elegantly 🙂 we all love seeing new videos! I hope we get more in the future❤️

  6. Chef is so cute! I’m so glad that you guys still incorporate Francis in your videos, I’ve been subscribed to this channel since I was 11, I’m 18 now. It warms my heart to see that this channel is still going strong. ❤️❤️❤️

  7. Hello, wanted to know if i could use napa cabagge instead of the spring cabbage we don't have here ? 新しいレシピいつもありがとうございます!!

  8. Chef, can you make a video on how to make furofuki daikon? It seems like a simple dish, but looks really delicious.

  9. Hi Chef, I'd like to know if you already have any Teishoku recipe vid? If not I'd like to request that you consider making one please. I'm a long time subscriber of your vids. Many thanks! 🙂 ✌🍲

  10. Iv loved your videos for years I hope you never stop inspiring wonderful cooking in the world, best YouTube cook.

  11. Great movie! Up here at Y&S FOOD! we really like to notice this style of content. We create Travel & Food films too, around the world, and also we are habitually seeking out inspirations and creative concepts. Thank You.

  12. シェフのエプロンにかわいいフランシスを食べることは彼の記憶を尊重する素晴らしい方法です。Having the cute Francis on chef's apron is a great way to honor his memory. ^_^

  13. Missed you chef! Glad you're doing okay happy to see you again <3 one day I hope you will find the love in your heart to love another pet 🙂

  14. This show is getting creepy… The Japanese woman is lovely, but she needs to retire. We all do, sooner or later.

  15. I understand why they never cast a new dog of exactly the same breed as Francis. Francis is Francis, a one-of-a-kind dog. Hes sorely missed ❤

  16. i'm so happy to see this channel is still going! i'm always looking forward to seeing new dishes!

  17. I found this show about 2 hours ago and fell in love, but I was NOT prepared to find out Francis passed away. Bawling my eyes out.

  18. Merry me welcome in Republic Czechoslowaque my home is in 135km north from Prague city Liberec and Gablonz an der Neisse..I m cook i have praxis with macrobiotic cuisine mishio cushi…!!!!

  19. I made this today, it was delicious! I'm definitely making it spicier next time 🙂 Thank you so much for this recipe.

  20. 先日14年姉妹のように育った大切な愛犬が亡くなりました。毎日毎日悲しくて何も手がつけられない日々です。今回フランシスがいなくなってからも素敵に美味しそうなお料理を作る動画を見て、私もしっかり食べて一生懸命生きなきゃいけないと思いました。
    ありがとうございます。

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