Get ready to tantalize your taste buds with the irresistible flavors of Twice Cooked Pork, a beloved staple of Chinese cuisine that’s sure to impress! This dish combines tender, succulent pork belly with a perfect blend of savory soy sauce, aromatic ginger, and the subtle sweetness of sugar, all brought to life with a crispy finish that will have you craving more. In just under an hour, you can recreate this mouthwatering takeout favorite right in your own kitchen, making it the perfect weeknight dinner or a show-stopping dish for your next gathering. Dive into this recipe and discover how easy it is to bring authentic Chinese flavors to your table!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 pound pork belly
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 1 tablespoon sugar
- 2 green onions, chopped
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
Instructions
- Prepare the pork belly by cutting it into thin, rectangular slices approximately 1/4 inch thick, ensuring even cuts for consistent cooking.
- Fill a large pot with water and bring to a rolling boil. Carefully add the pork belly slices and simmer for 15-20 minutes until the meat is tender and partially cooked.
- Remove the pork belly from the water and drain completely. Pat the meat dry with paper towels to remove excess moisture, which helps achieve a crispy texture.
- In a small bowl, mix soy sauce, rice wine, and sugar to create a marinade. Set aside.
- Heat a wok or large skillet over medium-high heat. Add the pork belly slices and cook without additional oil, allowing the fat to render and the meat to become crispy and golden brown.
- Add minced ginger and garlic to the wok, stirring quickly to prevent burning and infuse the meat with aromatic flavors.
- Pour the prepared marinade over the pork, tossing to ensure each slice is evenly coated and caramelized.
- Sprinkle chopped green onions over the dish and give a final quick stir to incorporate.
- Transfer the twice-cooked pork to a serving plate and garnish with additional green onions if desired. Serve hot with steamed rice.
Tips
- Choose Quality Pork Belly: For the best results, select fresh, high-quality pork belly with a good balance of meat and fat. This will enhance the flavor and texture of your dish.
- Pat Dry for Crispiness: After boiling, make sure to thoroughly dry the pork belly slices with paper towels. This step is crucial for achieving that irresistible crispy exterior when you cook them in the wok.
- Control the Heat: When cooking the pork belly, keep an eye on the heat. Too high, and you risk burning; too low, and you won't achieve that desired crispiness. Medium-high heat is usually perfect.
- Customize the Marinade: Feel free to adjust the marinade to your taste. Adding a splash of chili oil or a pinch of five-spice powder can give your dish an extra kick and complexity.
- Serve with Steamed Rice: This dish pairs beautifully with steamed rice, which helps balance the rich flavors of the pork. Consider adding some stir-fried vegetables on the side for a complete meal.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 5g
Protein: 25g
Fat: 38g
Saturated Fat: 14g
Cholesterol: 110mg
