How well done is twice-cooked pork? How well should twice-cooked pork be cooked?

We all know that twice-cooked pork is a popular delicacy. There are many ways to cook it, and different methods will have different flavors and tastes. However, generally, the pork should be boiled in a pot first, and then fried. So how well is twice-cooked pork cooked? Let's take a closer look!

How well done is twice-cooked pork?

Twice-cooked pork should be cooked until it is 80% done. Turn off the heat when you can still poke it with chopsticks.

Soak out most of the blood and water from the pork belly to remove the fishy smell and increase the flavor. Star anise, pepper, cooking wine, ginger, and scallions can be added during cooking. Turn off the heat as soon as possible after cooking to ensure the taste. Soaking the meat in the soup for a while makes it more delicious.

Twice-cooked pork is particularly popular in Sichuan and is known as the king of Sichuan cuisine. It is made with fresh pork rump, rich bean paste, tender green garlic and authentic sweet bean sauce. The feeling of eating it is naturally needless to describe. The aroma emitted during frying alone is enough to make foodies salivate.

Is twice-cooked pork cooked in cold or hot water?

The meat for twice-cooked pork is usually cooked in cold water.

Putting the meat into the pot with cold water can help better remove blood and impurities from the meat. When you feel the meat is almost cooked, poke it with chopsticks. If it goes through easily, it means the meat is cooked. If it does not go through, it means the middle of the meat is still raw. Cook for 10 minutes and turn the meat over. Turn off the heat immediately when the meat is cooked, otherwise it will affect the taste.

Specific method of cooking twice-cooked pork

Main ingredients:

500 grams of pork belly, auxiliary ingredients include one sharp pepper, one red sharp pepper, a little water-soaked black fungus, onion, ginger, garlic, star anise, peppercorns, a little dried Sichuan pepper, 6 grams of Pixian bean paste, 5 grams of Laoganma flavor fermented black beans, 4 grams of white sugar, 4 grams of aged vinegar, chicken essence, cooking wine, a little Haitian soy sauce, and a little red oil (available in supermarkets).

Specific steps:

1. Start processing ingredients

Use a knife to scrape off the hair on the pork skin, cut the pork belly into 4 cm pieces, put it in a basin, add clean water to soak out the blood, put clean water in a pot, put the pork belly in cold water, boil it over high heat, remove the floating residue, remove it and rinse it with clean water for later use. Cut the green and red peppers along the way to remove the seeds, cut them into diamond-shaped pieces with an oblique knife, slice the green onion, ginger and garlic, cut some green onion and ginger pieces, put the Pixian bean paste on a cutting board and chop it with a knife for later use.

2. Start making

First, cook the pork belly almost 80% done. Put the pork belly into a pot, add water, put in scallion, ginger, and star anise, bring to a boil over high heat, cover the pot and simmer on low heat for about 40 minutes, then open the lid and cook the meat to a temperature where you can use a chopstick to pierce the pork belly. This means it is about 80% done. Meat that is 80% done is easy to cut, while meat that is fully cooked cannot be sliced ​​thinly. After the meat is cooked, let it cool, cut it into slices as thick as a one-yuan coin with a knife and set aside. Add water to the pot and bring to a boil, then put the meat slices in and rinse them with boiling water. Remove from the pot and drain the water for later use. The meat slices are now fully cooked and the fat on the surface of the pork belly is rinsed off with boiling water, so the meat slices are not greasy. In fact, when this dish is made in a restaurant, the meat slices are fried in oil at this step, but this is not necessary at home.

3. Start frying

Heat the pan over high heat, add 50 grams of soybean oil, add Sichuan pepper and Sichuan peppercorns and stir-fry until fragrant, add Pixian bean paste, stir-fry until fragrant and the red oil comes out, add onion, ginger and garlic slices to stir-fry, add Lao Gan Ma sauce and continue to stir-fry, add green and red pepper pieces, and fungus, stir-fry, add cooking wine, Haitian soy sauce, sugar, and aged vinegar for seasoning, add the meat slices and stir-fry, add chicken essence over high heat until the sauce is reduced, drizzle with red oil and serve.