
Tiáo Pí Huíguō 苕皮回锅
Cuisine: Sichuan | Shared by: Jiǎng Yì (蒋毅) in Chengdu, Sichuan Province, China
Twice-cooked pork is a famous Sichuan dish. It takes its name from the method of cooking the pork--twice. I learned this dish from Jiǎng Yì (蒋毅) in Chengdu. Jiǎng Yì can prepare eight variations of twice-cooked pork. This recipe is lighter in spice and flavor than the variation usually served in a Sichuan (Szechuan) restaurant. This recipe for twice-cooked pork uses the pork haunch while most variations use the oh-so-sumptuous pork belly.
What you’ll need: An open flame, grilling tongs, and a cast-iron wok.
Cuisine: Sichuan | Shared by: Jiǎng Yì (蒋毅) in Chengdu, Sichuan Province, China
Twice-cooked pork is a famous Sichuan dish. It takes its name from the method of cooking the pork--twice. I learned this dish from Jiǎng Yì (蒋毅) in Chengdu. Jiǎng Yì can prepare eight variations of twice-cooked pork. This recipe is lighter in spice and flavor than the variation usually served in a Sichuan (Szechuan) restaurant. This recipe for twice-cooked pork uses the pork haunch while most variations use the oh-so-sumptuous pork belly.
What you’ll need: An open flame, grilling tongs, and a cast-iron wok.
Ingredients
Fragrant Paste
Stir Fry
|
Method
Serve hot. It’s great over steamed rice. |