Which meat is best for twice-cooked pork?

We all know that there are many ways to eat pork, and twice-cooked pork is a very common way. It is delicious and tasty, and is well-liked by people. Many people will cook twice-cooked pork at home. There are certain requirements for making twice-cooked pork, especially the choice of ingredients. So should twice-cooked pork be made with pork belly or hind leg meat? Let's take a closer look!

Should I use pork belly or hind leg meat when cooking twice-cooked pork?

You can use pork belly or hind leg meat, which is what we call second-cut meat.

As a home-cooked dish, twice-cooked pork has a simple cooking method and easy ingredients. According to this process, you can easily make a delicious Sichuan dish at home. The choice of ingredients can be based on your own preferences. Although pork belly is the most suitable, it is easier to buy pork belly in daily life. The side dishes can also be selected according to your own conditions, such as leeks, green onions, etc.

Since twice-cooked pork is easy to make, almost every family can make it, so it has almost become synonymous with Sichuan home-cooked dishes. In recent years, due to the continuous development and innovation of Sichuan cuisine, twice-cooked pork has spread all over the country. It tastes oily but not greasy, fresh and delicious, and is a very good home-cooked dish.

What is the best meat for twice-cooked pork?

Choose fattier pork for the second-cooked pork, so that the twice-cooked pork is the most authentic. The twice-cooked pork has a lot of red oil, is very fragrant, and is especially delicious with rice.

The ingredients used in each dish are very particular. The twice-cooked pork I have eaten, whether it is a Sichuan restaurant or a friend in Sichuan, does not use pork belly when making this dish, but uses second-cut meat, which is the meat on the pig's butt. The meat in this part is thick, with more fat and less lean meat, and the lean meat is firm, which is the best choice for twice-cooked pork.

The choice of ingredients is the key to ensuring the quality of twice-cooked pork. Traditional double-cooked pork is made from the second cut of the pig, that is, after removing the pig's tail, the second cut of meat is made after the first cut of the buttocks, hence the name second cut. The first cut has more fat, while the second cut has 40% fat and 60% lean meat. The fat-lean ratio is appropriate and the meat is relatively delicate, so it is the best choice for double-cooked pork. But in daily life, people also use three-layer pork belly to make twice-cooked pork. In addition to leeks, there are more choices for side dishes, such as green and red peppers, onions, leeks, etc.

Homemade twice-cooked pork

Prepare the ingredients:

A piece of pork belly, a potato, a green pepper, a handful of Sichuan peppercorns, a piece of ginger, a few cloves of garlic, a few red-headed garlic sprouts, an appropriate amount of bean paste, an appropriate amount of cooking wine, a few dried chilies, an appropriate amount of light soy sauce, a little dark soy sauce, a little chicken essence, and a little cooking oil.

practice:

1. Wash and peel the potatoes, cut into slices, and rinse with water. Wash and slice the green peppers. Slice the garlic. Wash and slice the ginger. Wash and cut the red garlic sprouts into sections. Cut the dried chili peppers.

2. Wash the pork belly, then put it into the pot, add appropriate amount of cooking wine and bring to a boil for a few minutes, remove from the pot, cool it and cut into large slices.

3. Use another pot, add a little cooking oil, then put the pork belly into the pot and stir-fry, draining off the excess fat.

4. Then add appropriate amount of dried peppercorns, bean paste, and ginger slices and stir-fry evenly. Add appropriate amount of light soy sauce and a little dark soy sauce and stir-fry evenly.

5. Then put the potatoes into the pot and stir-fry until they are 80% cooked. Then put the green pepper slices, garlic sprouts and dried chilies into the pot and stir-fry evenly.

6. If the pot is a little sticky, add a little boiling water, then add a little salt and a little chicken essence, stir-fry evenly and serve.