Ingredients with Measurements:
- 1 lb pork belly, sliced into thin pieces
- 2 tbsp vegetable oil
- 1 tbsp ginger, minced
- 2 garlic cloves, minced
- 2 green onions, sliced
- 1/4 cup soy sauce
- 1 tbsp brown sugar
- 1/4 cup water
- 1 tsp cornstarch
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a wok or large skillet, heat the vegetable oil over medium-high heat.
2. Add the pork belly slices and cook until browned and crispy, about 5-7 minutes.
3. Remove the pork from the wok and set aside.
4. In the same wok, add the ginger, garlic, and green onions. Cook for 1-2 minutes until fragrant.
5. Add the soy sauce, brown sugar, and water to the wok. Stir to combine.
6. In a small bowl, mix the cornstarch with 1 tablespoon of water until smooth. Add this mixture to the wok and stir to combine.
7. Add the pork back into the wok and toss to coat in the sauce.
8. Cook for an additional 2-3 minutes until the sauce has thickened and the pork is heated through.
9. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 24g
Carbohydrates: 7g
Protein: 18g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- Brown sugar can be substituted with honey or maple syrup.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add vegetables such as bell peppers, mushrooms, or broccoli to the wok for a more colorful and nutritious dish.
- Use chicken or beef instead of pork for a different flavor.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to slice the pork belly thinly to ensure even cooking.
- Use a non-stick wok or skillet to prevent the pork from sticking.
- Cook the pork in batches to avoid overcrowding the wok and ensure crispy pork.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pork on a bed of rice or noodles and garnish with sliced green onions.
Garnishes:
Sliced green onions, sesame seeds, or chopped cilantro.
Pairings:
Steamed rice, noodles, or stir-fried vegetables.
Suggested side dishes:
Egg rolls, dumplings, or wontons.
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the pork is not crispy enough, increase the heat and cook for an additional 1-2 minutes.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Twice cooked pork is a traditional Chinese dish that originated in the Sichuan province. It is typically made with pork belly that is first boiled and then stir-fried with vegetables and a spicy sauce.
Flavor profiles:
Savory, salty, and slightly sweet.
Serving suggestions:
Serve hot as a main dish.
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Region: Chinese