Hello everyone. I'm Wang Gun.
In this video, I'll show you how to make a home cooking dish:
Twice-cooked Pork with Garlic Sprouts
Starting with heating the wok until smocking hot.
Then we prepare the main ingredient.
Prepare pork rear leg 500 g and put it skin-side down into the wok.
Sear the skin under medium heat until golden brown.
Thus remove the pork odor form the skin.
And then clean up the seared pork in water.
The pork rear leg we are using is form the upper part of the fresh ham.
Next, cook the pork.
Add water in the wok.
Put the pork in while it's cold.
Add a couple slice of ginger.
Add a few strips of bunching onion. (Using green onions are fine)
Add some Sichuan peppercorn.
And last, add cooking rice wine 30 g. (These seasoning leaves only the meat flavor)
Bring it to boiling and then simmer for 30 min.
In this step, the pork should be cooked well-done.
It's done when you can easily penetrate the pork with a chopstick.
After 30 min, turn off the gas and move the pork into cold water and let it cool.
This step is essential.
With out cooling in water, the second time cooking the pork using stir firing will spill oil everywhere.
After the pork is cooled, take it out and pat it dry.
This is also for avoiding oil spilling.
Then cut the pork into thin slices in 2 mm thickness.
Do not make thicker slices.
Or else the finished dish would be too oily and harder to bring up the flavor by browning.
In the next step we cut the side ingredients.
150 g of garlic sprouts was loosed by patting and sliced into strips.
You can use onions or bell peppers to replace garlic sprouts.
Dice 15 g of red chili pepper.
Slice 20 g of ginger in small equilaterals.
Slice 3 cloves of garlic.
The next step is the sauce.
A teaspoon (4 g) of sweet wheat paste.
Mixed with 4 g of dark soy sauce.
Adding sweet wheat paste with soy sauce can bring more fermented sweetness and flavor,
That's the sauce.
First, heat up the wok.
Lubricate some oil when the wok is hot.
The oil will prevents the pork from sticking to the wok.
Remove excessive oil and add in sliced pork.
Stir fry under medium-small heat for 1 min.
In this step, the fat on the pork will melt and the meat will curl up.
When the meat curled up, add in some fermented black soybeans.
When you can smell the flavors, remove from the heat.
Then add 5 g of chili bean sauce to stir fry.
This will give the meat color.
After that add in ginger, garlic, and chili pepper.
Stir fry under medium-small heat till the smells come out.
Then add the sauce.
Keep stir frying.
When it's well mixed, start seasoning.
1 g of MSG.
Some sugar.
1 g of rice vinegar add from the edge.
Add in sliced garlic sprouts.
Stir fry a couple more times under medium heat.
When the garlic sprouts are cooked, the dish is ready.
It only take about 8 seconds to cook the garlic sprouts.
In a home kitchen it may take 15 seconds.
This is how you cook twice-cooked pork with garlic sprouts which is fulled of umami but not too oily.
The followings are the tips for cooking twice-cooked pork:
1. Use the upper rear leg.
Pork belly is an okay substitute, but the texture and meat flavor won't be as good as the ham.
2. Sear the skin to remove unwanted skin odor.
3. After boiled the pork, it must be cooled and dried, or else the oil spills when frying.
4. Cook the garlic sprouts the last and fast. Over cooking the sprouts will reduce the fragrance.
The aboves are the tips for cooking twice-cooked pork with garlic sprouts .
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