twice cooked pork belly
Twice cooked pork or Double cooked pork belly (Huiguorou in Chinese language ) is one of the most famous dishes of szechuan pork recipes.
Servings: 4
Calories: 403kcal
Equipment
- pot
Ingredients
- 300 g pork belly
- 1 green onion
- 2 red chili peppers
- 1 teaspoon cooking oil
- 1 inch scallion stalk cut into small pieces
- 1/2 thumb ginger sliced
- 2 garlic cloves sliced
- 1 teaspoons light soy sauce
- 1/2 teaspoon kosher salt
Instructions
- Place pork belly in a large pot with enough cold water to cover. Add 1 green onion and ginger. Bring to boil and simmer for 30 minutes. Transfer out and set aside to cool down.
- Once the pork is chilled use a sharp knife to slice it into (3mm) thick slices.
- Smash the head of garlic sprouts and then cut the head part and leaves into 1.5 inch sections. Remove the seeds of red pepper and cut into pieces too.
- Heat up around 1 teaspoon of oil in wok (not too much, otherwise the dish might be over greasy), fry the pork belly for around 1-2 minutes until they begin to loose oil and slightly brown.
- fry ginger, garlic and scallion until aroma.
- Add red pepper, salt, fry for another half minutes. Lastly, place garlic spouts and light soy sauce. Combine well and transfer out immediately.
- Serve with steamed rice.
Nutrition
Calories: 403kcal | Carbohydrates: 1g | Protein: 7g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 54mg | Sodium: 400mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg