The water should be seasoned with scallion, ginger, and some peppercorns. It is very commonly used in Szechuan food, such as Mapo tofu and Ants Climbing a Tree. Food columnist Mark Bittman, a k a The Minimalist, prepares twice cooked pork tenderloin. Hi, this is KP Kwan. Alternatively, deep-fry pork slices in hot oil. I am pleased to reply to any questions and comments as soon as possible. The information shown is Edamam’s estimate based on available ingredients and preparation. Combine the meat with the seasonings and increase the heat slowly. Slice the tenderloin into medallions, each about an inch thick. Continue reading the main story. Brown on each side, about 2 or 3 minutes each. Clean the bell … You can either use a pan or a wok to pan-fry the pork since it does not require very high heat. But I think it is ok as long as it is delicious. Melt 2 tablespoons butter and 2 T olive oil in a skillet. Remove pork from heat when done, and let cool. Boil the entire piece of pork in a pan with 2 cups of water, 1 Tbs Chinese rice wine, and 1 slice ginger for 1/2 hour. Twice-Cooked Pork Tenderloin Recipe NYT Cooking: Here's a surprising and flavorful way to prepare tenderloin, one of the leanest and most economical cuts of pork. Hopefully, it will turn out great and upload the recipe, if successful 🙂. Brown, Slice, Brown, Sauce. If I'm short on time, I skip browning the pork tenderloin (PTL). 1 boneless pork tenderloin, about 1 pound; Salt and freshly ground black pepper; 4 tablespoons butter, extra virgin olive oil, or a combination; 1/4 cup cream Place all the ingredients in A into a pot. … It is available in the form of a paste, which is ready to use. Cut meat into inch-thick slices. Pork belly is the choice of cut to make twice cooked pork since it has a distinct layer of fat from the lean meat. Put a large skillet over medium-high heat; a minute later add 2 tablespoons butter and/or oil. When cooled, cut pork into thin slices. Serve meat with sauce spooned on top, garnished, if you like, with parsley. First the whole fillet is seared in a pan on all sides for about four minutes. If it is unavailable, you can and reduce the amount of sugar in the recipe and substitute it with hoisin sauce. Brown it well on all sides, for a total of 4 to 6 minutes. Cover and cook over medium heat until the pork … March 6, 2020 9 Comments. Subscribe now for full access. Heat butter and olive oil again and put medallions back into pan. Saute the chopped ginger and garlic with the oil rendered from the pork. If you fry the pork for too long, it will become dry and hard since the pork slices are thin. Add the ginger, scallions, and peppercorns. Done, tastes delicious. NYT Cooking is a subscription service of The New York Times. Thanks for sharing your recipes. KP Kwan. The first step is to simmer the pork belly until it is nearly cooked. I just read the article and cannot wait to try it. It is simply and unequivocally delicious! Black bean paste (douchi, 豆豉) has an intense savory flavor. Instead I just take the pork out of the marinade and put it in the oven for about 25 minutes at 425 degrees, or I cook it on the grill. Turn off heat, remove meat from pan, and let it sit on a board. Reserve the stock for later use. Twice Cooked Pork . Advertisement. 3. For the red chilies and bell peppers, cut them into 3 to 4 cm squares. You can test the doneness by inserting a chopstick into the slab of pork. Featured in: Twice cooked pork is a famous Szechuan food that requires cooking twice. Coarsely chop two tablespoons of garlic and ginger. The cooking oil required should be minimal since more oil will render from the fat during pan-frying. Add 1/2 cup water to pan, turn heat to high, and cook, stirring and scraping, for a minute. Add sauce and bring to simmer. Add seasonings B. All Rights Reserved. Let it rest for a few minutes, so the meat firms up a bit. Turn heat to low and remove meat to a warm platter. Today I finally make up my mind to make it at home. It is called 回锅肉 in Chinese. Simmer for Thank you for trying, and I hope you will like it. When the pork is cool enough to handle, slice across the grain as thinly as possible in pieces about 2 inches long. Thanks !!! Clean the leek and slice in half lengthwise, then slice in 1 inch pieces. Twice-Cooked Pork Tenderloin - Mark Bittman. Once you have all the ingredients pre-portioned, you are ready to go. That is no need to use salt in this recipe because all these seasoning ingredients are salty. Twice Cooked Pork–Szechuan Pork Stir Fry | China Sichuan Food Twice Cooked Pork, or hui guo rou (回鍋肉), is a Sichuan dish of spicy seared pork belly that’s way too famous to ignore and too delicious not to share. 0/4. Add 1/2 c. water to skillet; turn heat to high; cook, stirring and scraping, for 1 minute. Place the pork on kitchen towels to absorb as much water as possible. Recent episodes in Style. KP Kwan. Salt and pepper a pork tenderloin. Slice the winter bamboo shoots and five spiced brown bean curd. Stir-fry over high heat for half a minute, or until the vegetables are no longer look raw. Thanks for your web site. Please read my privacy policy for more info. The pork is simmered in water, followed by pan-frying and enrobed in a glossy thick gorgeous sauce made with a combination of chili bean paste and other unique Szechuan seasonings. It should not be considered a substitute for a professional nutritionist’s advice. Place pork, sherry, ginger slice, and a single scallion cut in half in saucepan. 400g pork belly (weight after purchase, cut into large chunks), 2 stalks scallions, cut into 5cm sections. Remove from pan, let rest a bit, then slice into 1 inch slices. Brown it well on all sides, for a total of 4 to 6 minutes. Remove from pan. Add sufficient water to submerge the pork. When butter foam subsides or oil dimples, add meat (curve it into skillet if necessary). Stir in mustard, lemon juice or Calvados, if you're using them, then taste and adjust seasoning. (8 minutes total). If you’ve never tried it, you NEED to make this recipe. 35 Festive Holiday Meals for Small Celebrations. Get recipes, tips and NYT special offers delivered straight to your inbox. Brown the slices on both sides and top with a quick French-style sauce made of heavy cream and Dijon mustard, lemon juice or Calvados. do you have a recipe for eggplant with shrimp paste which I tried once I was in HK? Remove the pork from the pot and cool to room temperature, about 15 minutes. About 1 3/4 hours, plus overnight marinating, Julia Moskin, Melissa Hamilton, Christopher Hirsheimer. Then slice the tenderloin into medallions, about an inch thick. Hi Robert, Brown the whole tenderloin. Combine all the seasonings and wait until the oil starts separating from the paste. Cut the pork into thin slices about the thickness of a coin. This article explains how to prepare twice cooked pork in detail. I am happy to see you in this comment area, as you have read through my recipe. The pork is now ready for pan-frying. Chili bean paste (Doubanjiang / 豆瓣酱) is primarily made with fermented broad beans. Add the vegetable in D. Stir-fry over high heat for half a minute. You need to use doubanjiang (chili bean paste), sweet bean paste, and black bean paste if you want to stay true to the authentic Sichuan flavor. Pork tenderloin is an ideal choice for a main dish … ©2020 Taste of Asian Food. Stir pork (cut in 1 1/2 x 1/2 x 1/4-inch strips) and next six ingredients together until blended. Add sufficient water to submerge the pork. Garlic sprouts (蒜苗) are the most commonly used vegetable, but leek, scallions, and bell pepper are also popular choices. Cut the garlic sprouts or leak into 5 cm sections. Cheers! I was astounded by the intense flavor of the twice-cooked pork (回锅肉) when I first tasted it long ago. ingredients in A into a pot. Lower heat slightly, add cream and cook until slightly thickened. Turn heat to low; remove meat to a warmed platter. Remove and leave the oil rendered in the pan. The fat will render the oil during pan-frying, which is used to flavor the vegetables. Chinese. The first character (回) means to return; the second character (锅) means the pan; the last character (肉) means the meat. There isn’t any substitute for it, but fortunately, it is widely available in Asian grocery stores and also online from Amazon. loading... X. You can also include some rice wine for additional flavor. Use fattier cuts, such as pork belly, sparingly to add loads of flavor without too many extra calories. Remove the pork slices, and leave the oil in the pan. This step is vital because the pork will splatter in the pan during pan-frying if there is too much water in it. Fully understand some specific items may not be readily available. Chop in small pieces. Now it comes to the final step of the cooking process. How to Make Twice Cooked Pork Add the pork belly to a large pot and cover with water – the water should be 2″ above the top of the pork belly. We use cookies to ensure that we give you the best experience on our website. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Bring the water to a boil. Wash green onions and bell peppers. Turn heat to medium-high, add remaining butter and/or oil and, when hot, add pork slices. The pork slices will become crispy if you slice them thinly. Let’s take a look at these ingredients briefly. It is an exciting flavor that you may never experience before, a gastronomical experience that left you full but still wanting more. This data was provided and calculated by Nutritionix on 3/6/2020. Brown on each side, about 2 - 3 minutes each. Let it rest for a few minutes, so the meat firms up a bit. The result is a cuisine with strong savory flavor and slightly spicy, which is the hallmark of Szechuan food. I was astounded by the intense flavor of the twice-cooked pork (回锅肉) when I first tasted it long ago. The main reason to cook twice, i.e., simmer the pork and follow by pan-frying (or deep-frying), is to get rid of the undesirable porky smell. Featured in: The Minimalist; Brown, Slice, Brown, Sauce. The pork will become crispy after frying, which is the characteristic of twice cooked pork. Otherwise, you have to soak the black beans and mash it before adding to the pork. Brown the slices on both sides and top with a quick French-style sauce made of heavy cream and Dijon mustard, lemon juice or Calvados. Today I finally make up my mind to make it at. Add pork … Twice cooked pork is also called double-cooked pork or 回锅肉. Twice-cooked pork is Szechuan style pork, which requires cooking twice - first simmer in water, followed by pan-frying and enrobed in a glossy thick gorgeous sauce made with a combination of chili bean paste and other unique Szechuan seasonings. It is ready if you can poke the chopstick into the meat easily and hold it steady. Cool thoroughly, then slice the pork into 1 inch square (2.5 cm) pieces about 1/8 inch (3 mm) thick. Calories per serving of Twice Cooked Pork 152 calories of Pork Tenderloin, (2.67 oz) 24 calories of Hoisin Sauce, (0.11 tbsp) 6 calories of Green Peppers (bell peppers), (0.17 cup, strips)