{"id":44001,"date":"2022-08-12T17:06:23","date_gmt":"2022-08-12T17:06:23","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=44001"},"modified":"2023-10-11T21:41:59","modified_gmt":"2023-10-11T21:41:59","slug":"44001","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2022\/08\/12\/44001\/","title":{"rendered":"Twice-Cooked Pork \u56de\u9505\u8089"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 3 to 4 Servings<\/h5>\n<h6 style=\"text-align: center;\">Martin Yan<\/h6>\n<p>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.<\/p>\n<p><strong>For pork:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">lb boneless pork butt or pork belly<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">cups water<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS Chinese rice wine<\/span><\/li>\n<li><span class=\"quantity\">3-4<\/span><span class=\"ingredient-name\">pieces ginger<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">green onions<\/span><\/li>\n<\/ul>\n<p><strong>Sauce:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">\u2153<\/span><span class=\"ingredient-name\">cup chicken broth<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">TBS oyster-flavored sauce<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp sugar<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp <span style=\"color: #ff0000;\"><strong>chili garlic sauce<\/strong><\/span><\/span><\/li>\n<\/ul>\n<p><strong>Stir-fry:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">TBS cooking oil<\/span><\/li>\n<li><span class=\"quantity\">6<\/span><span style=\"color: #ff0000;\"><strong><span class=\"ingredient-name\">dried or fresh red chiles<\/span><\/strong><\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">garlic cloves<\/span><\/li>\n<li><span class=\"quantity\">\u00bc-\u00bd<\/span><span class=\"ingredient-name\">tsp ground Sichuan peppercorn<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">small head of napa cabbage<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp cornstarch<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nPork 1st cook:<\/strong><\/p>\n<p>Thinly slice the <strong>ginger.<\/strong><\/p>\n<p>Cut the <strong>green onions<\/strong> into 2-inch lengths.<\/p>\n<p>Place the whole <strong>pork butt<\/strong> in a pot with the <strong>water, rice wine, ginger,<\/strong> and <strong>green onions,<\/strong> and then bring to a boil.<\/p>\n<p>Reduce the heat to low, cover, and simmer for 30 minutes.<\/p>\n<p>Remove from the heat and set aside to cool.<\/p>\n<p>When cool, drain and cut the <strong>meat<\/strong> into large slices, about \u215b-inch thick.<\/p>\n<p><strong>Premix sauce:<\/strong><\/p>\n<p>Combine the <strong>chicken broth, oyster sauce, sugar,<\/strong> and <span style=\"color: #ff0000;\"><strong>chili garlic sauce<\/strong><\/span> in a small bowl.<\/p>\n<p><strong>Toast Sichuan peppercorns:<\/strong><\/p>\n<p>Toast \u00bc- to \u00bd-tsp ground <strong>Sichuan peppercorns<\/strong> in a pan until slightly browned.<\/p>\n<p><strong>Stir-fry:<\/strong><\/p>\n<p>Place a wok or frying pan over high heat until hot.<\/p>\n<p>Add 2 TBS of the <strong>oil,<\/strong> swirling to coat the sides.<\/p>\n<p>Mince the <strong>garlic<\/strong> and slice the <strong>Napa cabbage<\/strong> into 1-inch lengths.<\/p>\n<p>Add the <strong><span style=\"color: #ff0000;\">chilies<\/span> <\/strong>and 1 TBS <strong>minced garlic<\/strong> and toasted \u00bc- to \u00bd-tsp <strong>ground Sichuan peppercorn<\/strong> to the wok.<\/p>\n<p>Cook, stirring until fragrant, 10 seconds.<\/p>\n<p>Add the <strong>pork slices<\/strong> and the <strong>Napa cabbage,<\/strong> stir for about 1 minute.<\/p>\n<p>Add the <strong>sauce<\/strong>, cover and cook until the <strong>cabbage<\/strong> begins to soften, about 4 minutes.<\/p>\n<p><strong>Slurry:<\/strong><\/p>\n<p>Dissolve the <strong>cornstarch<\/strong> in 1 TBS <strong>water.<\/strong><\/p>\n<p><strong>Thicken:<\/strong><\/p>\n<p>Remove the wok\u2019s cover, add the <strong>slurry <\/strong>and cook, stirring, until the <strong>sauce<\/strong> boils and thickens.<\/p>\n<p>To lend <strong>twice-cooked pork<\/strong> a more traditional taste, toast \u00bc- to \u00bd-tsp <strong>ground Sichuan peppercorn<\/strong> with the <span style=\"color: #ff0000;\"><strong>chilies<\/strong> <\/span>and <strong>garlic<\/strong> for about 25 to 30 seconds. Toss in some <strong>shredded bamboo shoots,<\/strong> too, if you\u2019re looking for a little extra crunch.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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: \u2153cup chicken broth 3TBS&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2022\/08\/12\/44001\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[160,184],"class_list":["post-44001","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-napa-cabbage","tag-pork"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/44001","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=44001"}],"version-history":[{"count":3,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/44001\/revisions"}],"predecessor-version":[{"id":52751,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/44001\/revisions\/52751"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=44001"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=44001"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=44001"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}