[ Author: Madhurjya Bordoloi ]
DOUBLE COOKED PORK:
Twice cooked pork ( Huí Guō Ròu; literally “meat that has been returned to the pot”; also called double cooked pork), along with Mapo Dofu , hot pot and Kung Pao chicken , is a well-known Sichuan-style Chinese dish. The process of cooking twice cooked pork involves first boiling belly pork steak chunks with slices of ginger and salt, then after being cut into thin slices, the pork is returned to a wok and shallow fried in hot oil. The most common vegetables to accompany the pork in twice cooked pork are cabbage and peppers or leeks.
The Sichuan people are said to have a tradition of enjoying a feast every 1st and 15th of lunar months, with this dish as the main course. The simplest way of preparing this dish is to cook the meat by itself till it is done, then fry it along with the other ingredients; however, an alternative method involves frying the meat by itself till cooked, then frying the vegetables separately for a while, and finally frying everything together.
Twice Cook Pork – Hui Guo Rou Pork is boiled and then stir-fried in this authentic recipe from Szechuan.
- 1/2 lb pork
- 1 leek
- 1 green bell pepper (choose jalapeno pepper for better taste)
- 1 red bell pepper
- 1 teaspoon salt
- 2 tablespoons cooking oil
- 1 tablespoon chili paste
- 1 tablespoon light soy sauce
Bring a large pot of water to a boil. Add the pork, return to a boil, and then let the pork simmer for twenty minutes.
While pork is boiling, prepare the vegetables. Wash and drain the leeks and bell peppers and cut into chunks.
When pork has finished boiling, remove and let cool. Cut the pork into thin matchbox slices.
Add the salt to the pork pieces with your fingers. Stir and mix to make sure the meat is coated.
Heat wok. When hot, add the vegetable oil.
Stir-fry the vegetables, adding the leeks first, then the green peppers and finally the red peppers. Stir-fry the vegetables until they are tender but still firm and not mushy.
Add the chili paste, soy sauce, and the pork slices.
Blend and cook together for 1 -2 minutes. Serve hot.
Tropicana Pineapple juice 180 ml
Pineapple chunks 10 pcs
Mint leaves 10-12 leaves
White Castor sugar 1 teaspoon
Monin Mint syrup 30 ml
Soda Water & 7up To top up ( half n Half)
Ice cubes 6 pcs
Glass: Preferably a long glass>> Collins glass.
First muddle the Pineapple chunks in a Cocktail Shaker with the castor sugar.
Then add the mint leaves with a gentle press not vigorously.
Put the ice cubes in it and pour the Pineapple juice,Mint syrup.Stir the ingredients for a while and gently pour soda first & 7up to top up Half n half each.
Put a swizzle stick and two straws to encjoy the mocktail better.
Garnish the all time refreshing Mocktail with a Pineapple cone.
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