Twice Cooked Pork: Chinese Sichuan Recipe - The Woks of Life (2024)

FAQs

What does twice cooked pork mean in Chinese food? ›

The Chinese name of this classic dish, Hui Guo Rou/回锅肉, literally means “the meat (it refers to pork belly) that returned to the wok”. It explains the special two-step cooking method which gives the dish a delicious, complex texture. Firstly, a chunky piece of pork belly is simmered in water then cut into thin slices.

Immediately, the pork sops up the flavors: salty, sweet, and spicy with an earthy, fermented undertone. A very winning flavor. The Sichuanese typically stir-fry this dish with a kind of leek, but state-side you'd be hard-pressed to find leeks so tender.

Twice-cooked pork or double-cooked pork (Chinese: 回鍋肉; pinyin: huíguōròu) (literally "returned to the pan (wok)") is a Chinese dish in Sichuan cuisine.

Chi's Chinese Twice Cooked Pork (1 cup) contains 9g total carbs, 7g net carbs, 16g fat, 33g protein, and 318 calories.

Biscuit. A baked, commonly flour-based food product. The Middle French word bescuit is derived from the Latin words bis (twice) and coquere, coctus (to cook, cooked), and, hence, means "twice-cooked".

Boil the pork belly for about 5 minutes. This will remove a lot of the impurities from the pork and you will see a film of scum on the surface. Remove the pork belly and allow to cook on a plate or rack.

Is eating rare pork safe? Unlike steak, which can be eaten without being fully brown on the inside, pork that's bloody (or rare) on the inside should not be consumed. This is because pork meat, which comes from pigs, is prone to certain bacteria and parasites that are killed in the cooking process.

However, you must consume it in moderation and cook it healthily. Pork is a type of red meat that is rich in proteins, vitamins, and minerals, but it is also high in fat and cholesterol. In particular, some pork cuts are high in saturated fatty acids, so-called bad fats.

Red meat, such as lamb, beef, pork and venison, is a rich source of iron and is important in preventing the condition anaemia. Eating red meat once or twice a week may fit into a healthy diet, especially for toddlers and women of reproductive age.

Red food colouring – to make the pork red, like you get at the Chinese barbecue shop. This is optional. Authentic Char Siu uses red bean curd for colouring and a touch of flavour – it can be found at Asian stores, use about 2 tbsp of the liquid and no red food colouring.

Why is pink pork OK? ›

If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.

The USDA now recommends cooking pork chops, steaks, ham, and roasts to at least 145°F (63°C), which allows the meat to maintain its moisture and flavor without drying it out (7). Organ meats, ground pork, and mixtures made using ground pork, such as sausage, should still be cooked to at least 160°F (71°C) (7).

History of Twice-Cooked Pork

The bold and spicy flavors indicate that it originated in the Sichuan region of China, and one of the most common stories behind the unique method of preparation is related to its role as an offering for the gods or ancestors.

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Other sizes: 1 serving - 268kcal, 100 g - 110kcal, 1 oz - 31kcal, more...

Nutritionally, pork possesses a wide range of essential nutrients like energizing B vitamins, choline for developing babies, and iron for healthy red blood cells. A 3-ounce serving of lean pork is loaded with protein and low in fat. Eating lean pork daily can be a part of a well-balanced, high-nutrient diet.

The name 'twice-cooked' comes from the cooking method that requires boiling the fatty pork first and then stir fry in the wok. The goal is to cook through the fat part without overcooking the lean part.

After the dish spread to American Chinese restaurants in the 1960s, somewhere along the way, we started calling it Mu Shu Pork (“muhk sēui” in Cantonese). This is a nod to some of its core ingredients - wood ear fungus (“muhk yih”) and scrambled eggs, which resemble the white and yellow blossoms of the Osmanthus tree.

In part, that's because cooking meat to a lower internal temperature speaks to a well-sourced, safe-to-eat, and often more expensive product. It can also drastically impact texture and flavor, helping the meat retain a tender, juicy consistency that high heat drives away.