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Twice-Cooked Pork 回锅肉

Twice-Cooked Pork 回锅肉

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Yield: 3 to 4 Servings
Martin Yan

This twice-cooked pork recipe first simmers the pork in a fragrant mixture of rice wine, ginger, and green onions to tenderize it and keep it moist, then finishes the dish by stir-frying the sliced, simmered pork with garlic and a chili-laced sauce to give it a final flavorful punch.

For pork:

  • 1lb boneless pork butt or pork belly
  • 3cups water
  • 2TBS Chinese rice wine
  • 3-4pieces ginger
  • 2green onions

Sauce:

  • ⅓cup chicken broth
  • 3TBS oyster-flavored sauce
  • 1tsp sugar
  • 1tsp chili garlic sauce

Stir-fry:

  • 3TBS cooking oil
  • 6dried or fresh red chiles
  • 2garlic cloves
  • ¼-½tsp ground Sichuan peppercorn
  • ½small head of napa cabbage
  • 1tsp cornstarch


Pork 1st cook:

Thinly slice the ginger.

Cut the green onions into 2-inch lengths.

Place the whole pork butt in a pot with the water, rice wine, ginger, and green onions, and then bring to a boil.

Reduce the heat to low, cover, and simmer for 30 minutes.

Remove from the heat and set aside to cool.

When cool, drain and cut the meat into large slices, about ⅛-inch thick.

Premix sauce:

Combine the chicken broth, oyster sauce, sugar, and chili garlic sauce in a small bowl.

Toast Sichuan peppercorns:

Toast ¼- to ½-tsp ground Sichuan peppercorns in a pan until slightly browned.

Stir-fry:

Place a wok or frying pan over high heat until hot.

Add 2 TBS of the oil, swirling to coat the sides.

Mince the garlic and slice the Napa cabbage into 1-inch lengths.

Add the chilies and 1 TBS minced garlic and toasted ¼- to ½-tsp ground Sichuan peppercorn to the wok.

Cook, stirring until fragrant, 10 seconds.

Add the pork slices and the Napa cabbage, stir for about 1 minute.

Add the sauce, cover and cook until the cabbage begins to soften, about 4 minutes.

Slurry:

Dissolve the cornstarch in 1 TBS water.

Thicken:

Remove the wok’s cover, add the slurry and cook, stirring, until the sauce boils and thickens.

To lend twice-cooked pork a more traditional taste, toast ¼- to ½-tsp ground Sichuan peppercorn with the chilies and garlic for about 25 to 30 seconds. Toss in some shredded bamboo shoots, too, if you’re looking for a little extra crunch.

Cider-Braised Pork Shoulder IP

Cider-Braised Pork Shoulder IP

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Yield: 6 to 8

Adapted from Washington Post

For this recipe, the meat is coated in an overnight marinade of brown sugar, fennel, sage and rosemary, and a slurry of orange and lemon juices whisked together with olive oil.
The resulting braising liquid is a flavorful and fragrant concoction. Either serve as is or skim the fat from it and simmer the remaining liquid to reduce and enrich the flavors, for an au-jus-like result.

Pork and marinade:

  • 1(3- to 4-lb) boneless pork shoulder, cut into 2 to 3 large pieces
  • 2cloves garlic, thinly sliced
  • 1TBS dark brown sugar
  • 1½tsp ground fennel
  • 1½tsp chopped fresh rosemary
  • 1½tsp chopped fresh sage
  • 1½tsp fine sea or table salt
  • 1tsp garlic powder
  • 1tsp onion powder
  • ¾tsp freshly ground black pepper
  • finely grated zest and juice of 1 lemon
  • finely grated zest and juice of 1 orange
  • 4TBS olive oil, divided
  • 1large yellow onion (about 12 oz), halved and sliced

For Instant Pot:

  • ½cup apple cider or unfiltered apple juice
  • ½cup dry white wine


Marinate the pork: Thoroughly dry the pork, then poke the meat, avoiding the skin side, all over with a sharp paring knife. Stuff the garlic slices into the holes.

In a large bowl, add the brown sugar, fennel, rosemary, sage, salt, garlic and onion powders, pepper, and the zest and juice of both the lemon and orange and whisk until combined. Whisk in 2 tablespoons of olive oil until combined. Add the pork pieces and turn them over a few times, making sure they are generously coated in the marinade. Cover the bowl and refrigerate for at least 2 hours and up to overnight.

Remove the pork from the marinade (reserve the marinade) and pat the meat dry.

You can brown the pork in either a skillet or the IP. I prefer the skillet as it does a faster, better job.

Brown the pork in a skillet: Working in batches, sear the pork until browned on all sides, about 3 minutes per side. Transfer the seared pork to a plate and set aside and repeat with the remaining pork.

Brown the pork in Instant Pot: Set a 6-quart Instant Pot (IP) to SAUTE. Let the pot heat for 2 minutes, then add 1 tablespoon of oil. Working in batches, sear the pork until browned on all sides, about 3 minutes per side. Transfer the seared pork to a plate and set aside and repeat with the remaining pork.

Pour off as much fat as possible from the skillet or Instant Pot. Add the remaining 1 tablespoon of oil, followed by the onion and cook, stirring, until softened and lightly browned, about 6 minutes.

Pressure cook the pork: Return (or add) the pork, along with any accumulated juices, to the IP and pour the cider and wine around the meat. Add the reserved marinade and cover. Make sure the steam valve is sealed. Select PRESSURE (HIGH) and set the timer to 1 hour 15 minutes. (It can take up to 10 minutes for the appliance to come to pressure before cooking begins.)

Let the pressure release naturally. Carefully uncover the IP and transfer the pork to a cutting board. Taste the cooking liquid and if it seems thin or weak, set the IP to SAUTE and simmer the liquid until it reduces slightly and the flavors concentrate, 10 to 15 minutes. Taste, and season with more salt and/or pepper, if desired.

Transfer the pork to a platter and spoon some of the sauce around it. Alternatively, you can shred the pork using 2 forks or a knife and a fork. Serve warm.

Crown Roast of Pork

Crown Roast of Pork

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with Apple and Pork Stuffing and Cider Gravy
Yield: 10 Servings
Bon Appétit, Dec 1998

I’ve made this a few times. A simply spectacular main-course. Ask the butcher to grind any pork trimmings to use in the stuffing (good luck with that). This uses a double rack of pork.  You can’t bend a single rack into a crown.  It also is usually so tight in the middle that stuffing only sits on top.

  • For pork
  • 18-lb crown roast of pork (12 ribs)
  • 2TBS vegetable oil
  • 1tsp salt
  • 1tsp sugar
  • 1tsp dried thyme
  • ½tsp crumbled dried sage
  • ½tsp ground black pepper
  • Apple and Pork Stuffing (recipe follows)
  • For gravy
  • 1½cups canned beef broth
  • 1cup apple cider
  • 4tsp cornstarch
  • 2TBS applejack brandy or brandy

Make pork:

Position pork atop 9- to 10-inch-diameter tart pan bottom. Transfer to large rimmed baking sheet. Brush pork with oil.

Combine salt, sugar, thyme, sage and pepper in small bowl. Rub spice mixture over pork. Cover with plastic and refrigerate overnight.

Position rack in bottom third of oven and preheat to 450°F.

Fill pork cavity with enough stuffing to mound in center. Cover tips of pork bones with foil. Roast pork 20 minutes.

Reduce temperature to 325°F. Continue roasting until thermometer inserted into center of pork meat registers 145°F, about 1 hour 50 minutes.

Remove foil from bones. Continue roasting until thermometer inserted into center of pork and stuffing registers 150°F, about 15 minutes longer. Carefully transfer roast atop tart pan bottom to platter.

Make gravy:

Add 1 cup broth to baking sheet and scrape up browned bits from bottom of baking sheet. Pour juices into 2-cup glass measuring cup; freeze 15 minutes. Spoon fat off top of pan juices.

Transfer pan juices to medium saucepan. Add remaining 1/2 cup beef broth and apple cider. Bring to boil.

Dissolve cornstarch into applejack in small bowl; whisk into broth mixture. Boil until gravy thickens slightly, about 3 minutes. Season with salt and pepper. Transfer gravy to sauce-boat.

Carve roast between bones to separate chops. Serve with stuffing and gravy.

Apple and Pork Stuffing

This recipe originally accompanied Crown Roast of Pork with Apple and Pork Stuffing and Cider Gravy. Part of the terrific stuffing is used to fill the crown roast of pork, and the rest is baked alongside. But if you are making the stuffing to go with other meats, simply bake all of it in a shallow baking dish until a meat thermometer registers 155°F.

  • 2TBS vegetable oil
  • 1¼cups chopped celery
  • ⅓cup chopped shallots
  • 1TBS minced garlic
  • 2lb ground pork
  • 1cup plain dry breadcrumbs
  • 4oz dried apples, chopped
  • 3large eggs, beaten to blend
  • ⅓cup chopped fresh parsley
  • 2tsp crumbled dried sage
  • 2tsp salt
  • ¾tsp ground black pepper
  • ¼tsp ground allspice
  • 1cup (about) canned beef broth

Heat oil in heavy medium skillet over medium heat. Add celery and sauté until tender, about 3 minutes. Add shallots and garlic; sauté until shallots are tender, about 2 minutes. Transfer mixture to large bowl. Mix in all remaining ingredients except beef broth. Add enough broth to moisten stuffing.

Preheat oven to 375°F. Set aside enough stuffing to fill crown roast of pork cavity. Transfer remaining stuffing to 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover with foil. Bake stuffing in pan alongside roast during last 1 hour of cooking until thermometer inserted into center registers 155°F, about 1 hour.

Invert stuffing in pan onto platter. Slice stuffing and serve with roast.
Serve with:

Vegetable Starch
Green Beans Stuffing obviously
Broccoli Mashed Potatoes
Asparagus Roast Potatoes
Mixed Salad Noodles
Chicken Piccata

Chicken Piccata

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Yield: 4 servings
Scott Nowell

I love a nice Piccata. Chicken, pork, veal, turkey, it doesn’t really matter. Use some thin fish fillets and it’s basically a Fish Meuniere.

  • lemon, juiced to obtain 1 TBS juice
  • 4boneless, skinless chicken breasts (about 1½ to 2 lb)
  • ½cup all-purpose flour
  • 4TBS vegetable oil
  • 1small shallot, minced (about 2 TBS) or 1 small garlic clove, minced (about 1 tsp)
  • 1cup chicken stock or canned low-sodium chicken broth
  • 2TBS small capers, rinsed and drained
  • 4TBS unsalted butter, softened
  • 2TBS minced fresh parsley leaves (optional)

Heat oven to 200°F.

Slice chicken breast horizontally and pound to ¼ inch. Season both sides of cutlets with salt and pepper. Measure flour into shallow baking dish. Working one cutlet at a time, coat with flour, and shake to remove excess.

Heat heavy-bottomed 12-inch skillet over medium-high heat until hot, about 2 minutes; add 2 TBS oil and swirl pan to coat. Lay half of chicken pieces in skillet. Sauté cutlets, without moving them, until lightly browned on first side, 2 to 2½ minutes. Turn cutlets and cook until second side is lightly browned, 2 to 2½ minutes longer. Remove pan from heat and transfer cutlets to plate in oven. Add remaining 2 TBS oil to now-empty skillet and heat until shimmering. Add remaining chicken pieces and repeat.

Add shallot or garlic to now-empty skillet and return skillet to medium heat. Sauté until fragrant, about 30 seconds for shallot or 10 seconds for garlic. Add stock and lemon juice, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits. Simmer until liquid reduces to about 1/3 cup, about 4 minutes. Add capers and simmer until sauce reduces again to 1/3 cup, about 1 minute. Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley. Spoon sauce over chicken and serve immediately.

Serve with:
Starch: Mashed Potatoes, Rice, Polenta or Pasta.
Veg: Asparagus, Green Beans, Roasted Veg Medley

Pork Ribs

Pork Ribs

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Yield: 1 to 2 Servings per rack
Scott Nowell

The steam created from the beer slowly cooks the ribs through in the oven. You can grill them or broil for a few minutes after if you want some burnt on sauce.

  • 1+racks spare ribs
  • ¼cup dry rub (recipe below)
  • 6oz beer, cider, water or other flavored liquid
  • BBQ sauce

Slip tip of knife or spoon under translucent silver skin on back of ribs. Peel off, discard.

Coat both sides of ribs thoroughly with rib and massage into meat. Wrap in plastic wrap and refrigerate 2 to 24 hours.

Preheat oven to 275°F.

Remove plastic wrap from ribs, place bone side down in a sheet pan. Pour half of beer in pan around ribs. Up to two racks per sheet pan side by side.

Cover with aluminum foil. Drink remaining beer or repeat with next pan of ribs.

Bake 2½ hours. Remove foil, drain liquid and bake another 30 minutes.

Remove and cool for future use or slather one side with BBQ sauce. Grill or broil sauce side to heat 5 to 10 minutes. Slather other side, repeat.

Cut between bones to separate or serve quarter or half racks.

All-Purpose Spice Rub

  • 4TBS brown sugar
  • 2TBS kosher salt
  • ½cup paprika
  • 1TBS garlic powder
  • 1TBS dried thyme
  • 2tsp ground celery seed
  • 1TBS chili powder
  • 2tsp black pepper
  • 1tsp cayenne pepper

Combine all the ingredients in a small bowl. Rub can be stored (or frozen) in an airtight container for several months.

Serve with:

Vegetable Starch
Green Beans Garlic Mashed Potatoes
Broccoli Potato Salad
Coleslaw Pasta Salad
Green Salad French Fried Potatoes
Smothered Pork Chops

Smothered Pork Chops

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Yield: 2-3 Servings
Scott Nowell

Dec. 2017 Hmm pork chops. Lots of choices for the seasoning here. The recipe I adapted this from used Poultry Seasoning, but I like herbs de Provence better. You can use about anything that suits you. The number of servings depends on the quantity and thickness of the pork you use. The original called for inch thick chops. I used ½ inch thick cutlets. Adjust the cooking times to suit your pork. I think the thicker cutlets are the right choice.

  • 4pork chops or cutlets
  • 2tsp herbs de Provence, Poultry Seasoning, Italian Seasoning, etc.
  • salt and pepper
  • 1onion, sliced
  • 4cloves garlic, minced
  • 1½TBS all-purpose flour
  • 1½cups chicken broth
  • ¼cup buttermilk or 1 TBS Saco buttermilk powder and ¼ cup water
  • ¼cup water

Pat the pork dry and season on both sides with salt, pepper and your chosen seasoning.

Heat 2 tablespoons of oil in a large skillet over medium high heat. Add pork and brown well on both sides. Remove to plate, reserve.

Dump oil from pan and add 2 tablespoons of butter to pan over medium heat. Add the onions and a big pinch of salt. Brown for about 15 minutes, stirring occasionally. Add garlic, cook 1 minute. Add flour and cook 2 minutes.

Add chicken broth, plate juices, ¼ cup buttermilk and ¼ cup water. Simmer for about 15-20 minutes, stirring occasionally.

Adjust heat to low and add pork to pan with sauce. Simmer for 10 to 20 minutes, depending on the thickness of your meat. Baste the meat with the sauce occasionally.

Serve with:

Vegetable Starch
Green Beans Noodles
Broccoli German Potato Salad
Asparagus Spaetzle
Green Salad French Fried Potatoes
Cranberry Pork Tenderloin

Cranberry Pork Tenderloin

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Yield: 2 – 3 Servings
Adapted from http://www.myrecipes.com/recipe/cranberry-pork-tenderloin

Circa November 2007: Not sure about the credit or date on this. I think it originally came from Sunset Magazine, but this is the same recipe. I have updated it a little to account for the current trend to consider pork done at 140-145°F. The photo shows it at 145°.

  • 2TBS olive oil, divided
  • 1pork tenderloin (about 1 Ib)
  • ½tsp coarse kosher salt
  • ½tsp freshly ground black pepper
  • 1small red onion, diced
  • 2cloves garlic, minced
  • ½cup chicken broth
  • ½cup whole-berry cranberry sauce
  • 2tsp minced fresh rosemary
  • 1TBS balsamic vinegar
  • Optional: cornstarch mixed with water


Preheat oven to 350°F.

In a large frying pan, heat 1 TBS oil over medium-high heat.

Optional: Cut pork tenderloin in half so it better fits in frying pan and quarter sheet pan. Season pork with salt and pepper; brown lightly all over, about 5 minutes.

Transfer pork to a foil-lined 9 x 13 inch baking pan. Add remaining 1 TBS oil to frying pan, reduce heat to medium, and add onion. Cook, stirring, until softened, 3-5 minutes. Add garlic; cook 1 minute, then pour in chicken broth, cranberry sauce, rosemary, and vinegar. Cook 2 minutes.

Pour hot cranberry sauce over pork and bake, uncovered, until an instant-read thermometer inserted into meat registers 145°F, about 15 minutes.

Remove from oven, cover loosely with foil and let rest for 10 minutes.

If you want the sauce thicker, thicken by boiling it down or adding a slurry while pork rests.

Slice and serve with sauce.

Note: You can double this recipe and freeze half for a future use.