I'm a cook and I've been trying to make Twice Cooked Pork for years, as good as i get from the best Chinese restaurants. I knew the ingredients but I was never sure of the brands they use. THANK YOU sooo much for not only your wonderful recipes and instructions but also for your VERY useful links to the brands and products that you recommend! This is priceless! Liked and subscribed, watching all your videos. :-)
After watching this, I went straight to a Chinese market for the ingredients. (This was my first attempt at one of your recipes) what an amazing dish, thanks so much.
I used to wait tables at a super authentic Chinese restaurant and the chefs would make lunch/dinner for the waiters and the other staff members and this is what they made most days. It is truly one of the greatest Chinese dishes I’ve ever eaten and I’ve eaten a lot of Chinese food. The Szechuan peppercorns are the best, sort of indescribable. This recipe is amazing and almost exactly like they made it at the restaurant I worked at.
Wonderful dish! I first tasted this in a local Sichuan restaurant and never thought I could make it myself. But, thanks to you, I was able to try this myself and absolutely love this dish. Thank you so much!!
🥢BUY MY WOK USA - amzn.to/2QWofkY Canada - www.amazon.ca/dp/B07RJ39JVL (low stock) Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock) Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
I just made twice cooked pork using your recipe for dinner tonight and it was so delicious! The only thing I did different was to use red capsicums instead of chillies because I didn’t want the dish to be too spicy. It worked perfectly! Thank you for sharing.
This was one of my favorite dishes when i lived in China. I finally got to make it. Thankyou so much! Subscribed to your channel for my chinese recipes!
I lived in Sichuan for few years and I always miss this food when I left. I tried making it myself but I couldn't get all the ingredients. This food is the reason I'll go back to chengdu any chance I get 😂.
So good. I have made this recipe at least 8 times now. I've cooked it so the pork is crispy and I like it that way too! Thanks for sharing this recipe!!
I made this dish (doubled the amount of pork belly and somewhat doubled the recipe, added the optional sweet bean paste). Very satisfied with the recipe, the taste is pretty spot on to what I had been going for and my memories of eating it in restaurants. I don't have a wok, so I think the texture of the pork belly wasn't entirely the same and it was a task to cook (be careful of it spattering everywhere). Other than that, I can't believe I waited this long to make this. It's super easy and definitely crowd pleasing.
I cooked this last night for dinner and my wife loved it! She normally does not like Sichuan food either. I changed a couple things to accommodate how I grew up eating it. I didn't add the ginger when I stir fried everything and instead of sweet bean paste I used the salted fermented black beans (my dad always ate it that way). I do not have access to Chinese hot peppers either so I substituted jalapenos and red thai chili peppers. I really like your method of boiling the pork belly. It adds color and flavor. I look forward to your other Sichuan cooking videos. Lots of appreciation from your new fan in Texas!!
I have wanted to cook Twice-cooked pork at home for so long, and I finally just did. I made it just like you demonstrated, but I could not find the garlic sprouts (leeks) or a fresh red chili at the supermarket, or my local Asian market, so I just used green onions and 5 serrano chilis. It tasted wonderful. I used to get Twice-cooked Pork at my favorite Chinese buffet in Austin, TX 20 plus years ago, and it became my second favorite dish after Kung Pao chicken. They made it different, including cabbage, onion, carrots, and pork shoulder. so it was not authentic. However, your authentic version had similar seasoning and sauce. I will definitely be making it again. Thanks so much.
WOW! I've never had the pork version, but after training with my SiFu, we would go to a Sichuan Restaurant and have the twice cooked fish! it was so good, now I'll have to try this! Thanks!
Really enjoying your channel. You are making many of my favorite dishes possible for me to make at home. Thank you so much. I will continue watching and cooking.
Almost a year later, thanks for this great video! Just made this for the first time and it's delicious! Had to sub julienned leeks for the garlic chives, as they basically aren't obtainable in the US. Other than that, got all the ingredients including Pixan la Doban and tienmen jang. The large quantity of crispy vegetables is great with the super-rich meat. I've heard this is the number 1 most popular restaurant dish in China and I can see why.
Some people call these shallot but I think these are called spring onions, green onions or scallions harvested young so no largish bulb on the base! Yum yum foods looks GREAT! Got the ingredients boiled the pork tonight...hopefully it's not too dry as I'm going to cook tomorrow for lunch. I tried the pork after boiling and it had a nice but not very strong flavour..I'm not certain if i used too much water...hmmm!
The real Chinese "garlic sprouts" they use over there are called garlic scapes in English. They are really hard to get outside of Asia. I try to grow them on my balcony. They are the best! Great recipe!
I agree they are garlic scapes. I live in Toronto so they are easy to find in Asian grocery stores. They they are just labeled "vegetable" but are the real thing.
Fascinating, so honest and dedicated. Your humble instruction is appealing -- who needs take out when you make so easy at home? Thank you and I hope your channel is prosperous this new year!
In English it is garlic sprouts. Leeks are the really huge looking green onions. The base of a leek or the white part has a diameter of about an inch more or less.
this is my favorite chinese dish by far. im going to use jalapenos instead of green chilis, because thats what the chinese restaurant did and I love it. that type of sweet bean paste is not on amazon anymore, but they built a asian supermarket nearby so im gonna try to find it there.
I have a chicken satay recipe. It is BBQ chicken skewers. You can check it out:th-cam.com/video/mkb6MU-fLJU/w-d-xo.html I will put teriyaki beef on my list but it will take a while to do it. My list is so big now.
She is even sweeter in person. Met her in Austin TX along with some other of her TH-cam channel followers. She was traveling around country and sent out an invite. She is very sweet and very kind.
this is the ONLY thing I get at the chinese restaurant. It's so good. I've tried cooking it before, but I didnt have the right sauce. Also, my local chinese place puts jalapenos in along with green peppers, I think the jalapenos make it so much better.
I made this dish a few times in Japanese style before and now will try your recipe. I want to reuse all the good stuff and don't want to waste anything. is thee a way of good use of the broth that blanches the pork with? Maybe noodle soup, or clay pot dishes?? Thank you.
Excellent guide, I'm excited to try your recipe! Does the dò bàng jiàn have red bean in it? My favorite sichuan restaurant includes a lot of red bean and it think it's one of the highlights of the dish
Do you mean the sichuan peppercorn? In this recipe, you don't need to take out the inner seed because we just use it to boil the meat. You don't really eat it after boiling.
Great recipe! Hope you can cook more sichuan dishes (my favourite regional chinese cuisine). If possible please make a video for 干煸鳝鱼 (sichuan dried eel)
do bang cheong? please tell me what this is in English. The reddish paste that you added after the sweet bean paste. I love your recipes very much. Thank you.
Thank you for that reply. I grow broad beans in my garden. I will be buying this product because your recipe looks so delicious. Blessings for sharing.
I have a similar one, except it has a handle. I bought mine online from Import Foods. They sell mostly Thai ingredients, but have very reasonable prices. My wok with a knife set was about 60 bucks.
Thank you for a good food.. I have a question on recipe. After boiling pork a lot more, can I keep the remaining pork frozen for a next cooking ? Or do I have to consume all after boiling pork?
Just to precise what vegetables are used here. They are called chinese (=asian) chives or Garlic Chives. It is a variety of the species Allium tuberosum. To be complete, the Alium genus is commonly used : Allium cepa = common onion when grown up, scallions or green onions when immature. Allium ampeloprasum = Leek Allium tuberosum = garlic chives, asian chives, korean chives (buchu) etc. Allium sativum = common garlic etc.
most supermarkets now sell shaoxing rice wine or if not a dry sherry is a good substitute shaoxing rice wine you can buy from amazon and i have seen it on ebay
Where can you buy pork belly. I would also like to ask if you can show how to make chicken on a stick, I get it at a Chinese fast food restaurant. I don't know the real name of it. Also do you make Japanese food, I would like to know how to make Hibachi chicken or Hibachi steak.
I don't know where do you live. I bought my pork belly in a Chinese fresh market. I am not sure about the chicken on a stick. If you have a picture of it, will be helpful. Maybe I can try to look into it. I don't make Japanese food. Maybe in the future, I will try.
I work at a butcher shop. We will order pork belly any time someone wants it. Ask your butcher. A case is 40-60 lbs and you can usually find a few people to share the cost with you. We keep a list of the customers that buy it and their phone numbers so when we get it for one, we call the others.
I'm a cook and I've been trying to make Twice Cooked Pork for years, as good as i get from the best Chinese restaurants. I knew the ingredients but I was never sure of the brands they use. THANK YOU sooo much for not only your wonderful recipes and instructions but also for your VERY useful links to the brands and products that you recommend! This is priceless!
Liked and subscribed, watching all your videos. :-)
回锅肉 is soooooo good. I just moved back to the US from China and I miss real Chinese food so much.
After watching this, I went straight to a Chinese market for the ingredients. (This was my first attempt at one of your recipes) what an amazing dish, thanks so much.
I used to wait tables at a super authentic Chinese restaurant and the chefs would make lunch/dinner for the waiters and the other staff members and this is what they made most days. It is truly one of the greatest Chinese dishes I’ve ever eaten and I’ve eaten a lot of Chinese food. The Szechuan peppercorns are the best, sort of indescribable. This recipe is amazing and almost exactly like they made it at the restaurant I worked at.
You are too young to cook such wonderful Chinese dishes! Thank you, your instructions are great!!! You make me hungry even after I hav had dinner!!! 👍
Wonderful dish! I first tasted this in a local Sichuan restaurant and never thought I could make it myself. But, thanks to you, I was able to try this myself and absolutely love this dish. Thank you so much!!
I have tried your recipe several times for my husband and his friends and they loved it. As for me, I love it to the moon and back.!!!!!!!!
🥢BUY MY WOK
USA - amzn.to/2QWofkY
Canada - www.amazon.ca/dp/B07RJ39JVL (low stock)
Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock)
Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
Amazing recipes 😍 I cooked twice cooked pork and it turned out better than a restaurant. Please keep it up and thank you so much
Thank you so much for uploading this classic recipe!! I was waiting for this
I just made twice cooked pork using your recipe for dinner tonight and it was so delicious! The only thing I did different was to use red capsicums instead of chillies because I didn’t want the dish to be too spicy. It worked perfectly! Thank you for sharing.
This was one of my favorite dishes when i lived in China. I finally got to make it. Thankyou so much! Subscribed to your channel for my chinese recipes!
I lived in Sichuan for few years and I always miss this food when I left. I tried making it myself but I couldn't get all the ingredients. This food is the reason I'll go back to chengdu any chance I get 😂.
So good. I have made this recipe at least 8 times now. I've cooked it so the pork is crispy and I like it that way too! Thanks for sharing this recipe!!
I made this dish (doubled the amount of pork belly and somewhat doubled the recipe, added the optional sweet bean paste). Very satisfied with the recipe, the taste is pretty spot on to what I had been going for and my memories of eating it in restaurants. I don't have a wok, so I think the texture of the pork belly wasn't entirely the same and it was a task to cook (be careful of it spattering everywhere). Other than that, I can't believe I waited this long to make this. It's super easy and definitely crowd pleasing.
I cooked this last night for dinner and my wife loved it! She normally does not like Sichuan food either. I changed a couple things to accommodate how I grew up eating it. I didn't add the ginger when I stir fried everything and instead of sweet bean paste I used the salted fermented black beans (my dad always ate it that way). I do not have access to Chinese hot peppers either so I substituted jalapenos and red thai chili peppers. I really like your method of boiling the pork belly. It adds color and flavor. I look forward to your other Sichuan cooking videos. Lots of appreciation from your new fan in Texas!!
Love this simple recipe.
Easy to cook, yet delicious!
Thank you❤
2nd day of diet.
So many temptation.
Why I keep coming back to see this pork recipe.
God... Please strengthen me
I made this dish today. Tasted incredible. Thank you!
I have wanted to cook Twice-cooked pork at home for so long, and I finally just did. I made it just like you demonstrated, but I could not find the garlic sprouts (leeks) or a fresh red chili at the supermarket, or my local Asian market, so I just used green onions and 5 serrano chilis. It tasted wonderful. I used to get Twice-cooked Pork at my favorite Chinese buffet in Austin, TX 20 plus years ago, and it became my second favorite dish after Kung Pao chicken. They made it different, including cabbage, onion, carrots, and pork shoulder. so it was not authentic. However, your authentic version had similar seasoning and sauce. I will definitely be making it again. Thanks so much.
Thank you so much. I love you and your cooking. What a great job You are so very talented
Love your cooking. I believe that is garlic chives . And thank you for sharing.
谢谢，我爱你的食谱
WOW! I've never had the pork version, but after training with my SiFu, we would go to a Sichuan Restaurant and have the twice cooked fish! it was so good, now I'll have to try this! Thanks!
I tried this recipe roughly and I can confirm that it's really good!
Really enjoying your channel. You are making many of my favorite dishes possible for me to make at home. Thank you so much. I will continue watching and cooking.
I love this dish, and enjoyed learning how to make it successfully from you! Thanks!!
Thank you maam for showing us how to cook this recipe I'm going to cook this tonight hopefully my boss will like it😇❤️😋
Twice cooked pork is one of my go to dishes at restaurants if the serve it.
Almost a year later, thanks for this great video! Just made this for the first time and it's delicious! Had to sub julienned leeks for the garlic chives, as they basically aren't obtainable in the US. Other than that, got all the ingredients including Pixan la Doban and tienmen jang. The large quantity of crispy vegetables is great with the super-rich meat. I've heard this is the number 1 most popular restaurant dish in China and I can see why.
Some people call these shallot but I think these are called spring onions, green onions or scallions harvested young so no largish bulb on the base! Yum yum foods looks GREAT! Got the ingredients boiled the pork tonight...hopefully it's not too dry as I'm going to cook tomorrow for lunch. I tried the pork after boiling and it had a nice but not very strong flavour..I'm not certain if i used too much water...hmmm!
Right. We call then scallions.
its VERY confusing lol
Twice cooked pork is my fave Asian dish.
I have been waiting for this video. Thank you! This I will definitely make this weekend
I gues your heart is in all your recepis .I love your cooking chanel thnxsss for sharing xoxo.
The real Chinese "garlic sprouts" they use over there are called garlic scapes in English. They are really hard to get outside of Asia. I try to grow them on my balcony. They are the best!
Great recipe!
I agree they are garlic scapes.
I live in Toronto so they are easy to find in Asian grocery stores.
They they are just labeled "vegetable" but are the real thing.
New subscriber here. Delicious food receipes. Definitely must try to cook this one.
Easy to follow recipe! Thanks for the instructions! Look delicious 😋
Im mexican and my chinese friend showed me this plate inn chicago restaurant. Soooo good
we realy like your style of sharing us recipes please go on and we wish you a lot of succes
Thank you
Fascinating, so honest and dedicated. Your humble instruction is appealing -- who needs take out when you make so easy at home? Thank you and I hope your channel is prosperous this new year!
Thank you for your nice compliment. Hope you keep enjoying my videos.
Love Chinese food.ive saved all the recipes so far. Not sure if they’ll be as wonderful as the way you cook them xxxx💕
In English it is garlic sprouts. Leeks are the really huge looking green onions. The base of a leek or the white part has a diameter of about an inch more or less.
Love it very simple to follow you thanks so much
Perfect !! Just made and eaten this, thanks for another amazing flavourful recipe !
Thanks for sharing how it came out. Glad you enjoyed it.
Subscribed after making the sweet and sour pork...you know how to cook some good food.
This looks phenomenal!
this is my favorite chinese dish by far. im going to use jalapenos instead of green chilis, because thats what the chinese restaurant did and I love it. that type of sweet bean paste is not on amazon anymore, but they built a asian supermarket nearby so im gonna try to find it there.
Me encanta este platillo
Gracias por compartirlo
Gracias
Wish we had an Asian store here, would like to try your 2 sauce ingredients. Thanks for sharing.
Its my favorite Sichuan food,
can you please show how to cook the teriyaki beef or chicken skewers I fell in love with how tender the meat is on the skewers .
I have a chicken satay recipe. It is BBQ chicken skewers. You can check it out:th-cam.com/video/mkb6MU-fLJU/w-d-xo.html
I will put teriyaki beef on my list but it will take a while to do it. My list is so big now.
an other good looking dish to try ,,, many thanks
Thank you for another awesome recipe!
As usual, you have done fantastic job! Thank you so very much for sharing. By the way, are those Chili's very spicy?
Thank you very much for the compliment. Those chilies are medium spicy level to me. You can adjust it as your own preference.
She just seems so sweet. I love her.
She is even sweeter in person. Met her in Austin TX along with some other of her TH-cam channel followers. She was traveling around country and sent out an invite. She is very sweet and very kind.
Hi.. I don't know your real name, but I do love your cooking channel. Keep up the good job, I enjoy every single of your recipe
this is the ONLY thing I get at the chinese restaurant. It's so good. I've tried cooking it before, but I didnt have the right sauce.
Also, my local chinese place puts jalapenos in along with green peppers, I think the jalapenos make it so much better.
I made this dish a few times in Japanese style before and now will try your recipe. I want to reuse all the good stuff and don't want to waste anything. is thee a way of good use of the broth that blanches the pork with? Maybe noodle soup, or clay pot dishes?? Thank you.
Excellent guide, I'm excited to try your recipe! Does the dò bàng jiàn have red bean in it? My favorite sichuan restaurant includes a lot of red bean and it think it's one of the highlights of the dish
That looks amazing! I can't wait to try this recipe!
Oh my god, looks sooooo good...cant wait to try this!
Does anybody know what kind of peppers she is using?
love your recipes!...thanks for sharing!
Please tell me right here what I need to buy
Amazing I have to try this.
thanks but where can i get in the uk the pepper corn split with out the inner seed as well you know these are very bitter, thanks
Do you mean the sichuan peppercorn? In this recipe, you don't need to take out the inner seed because we just use it to boil the meat. You don't really eat it after boiling.
Very good. Five thumbs up!
I love to eat Hui guo rou ❤
That looks so good.
Great recipe! Hope you can cook more sichuan dishes (my favourite regional chinese cuisine). If possible please make a video for 干煸鳝鱼 (sichuan dried eel)
LOL! Will put that on my list. But it might take me a long time to try because my list is pretty big now. Thanks for watching
Souped Up Recipes put it on the top of your list ;) haha. Looking forward to all your videos!
do bang cheong? please tell me what this is in English. The reddish paste that you added after the sweet bean paste. I love your recipes very much. Thank you.
it is a Sichuan chili paste with the fermented broad bean. here is the link to Amazon so you can see it clearly: amzn.to/2yJ5sBw
Thank you for that reply. I grow broad beans in my garden. I will be buying this product because your recipe looks so delicious. Blessings for sharing.
Where can I get a wok like that? Is is a "flat bottomed" wok? Is it carbon steel that needs to be seasoned to look and cook like that?
I have a similar one, except it has a handle. I bought mine online from Import Foods. They sell mostly Thai ingredients, but have very reasonable prices. My wok with a knife set was about 60 bucks.
@@ourgorlsfavoriteorangechic2711 Thanks. Yes I would prefer one with a handle for leverage also. Will check it out.
The wok that I am using in this video is a cast iron wok. It needs to be seasoned before using. You can go on amazon and look for this style.
Looks great. The only ingredient I would have trouble finding in my part of the world is the green garlic ('leek').
Thank you for a good food.. I have a question on recipe.
After boiling pork a lot more, can I keep the remaining pork frozen for a next cooking ?
Or do I have to consume all after boiling pork?
Thank you for the Amazon links!! I was wondering where I could get the sauce ❤️
I bought this " 甜 麵 醤 ". Is this the same as Tian mian jiang?
Yes, it is
Thank you
All of your dishes look wonderful. I was wondering if you could do a sesame chicken dish. ;)
Amazing
Thanks a lot!
awesome looks very tasty
Just to precise what vegetables are used here. They are called chinese (=asian) chives or Garlic Chives. It is a variety of the species Allium tuberosum.
To be complete, the Alium genus is commonly used :
Allium cepa = common onion when grown up, scallions or green onions when immature.
Allium ampeloprasum = Leek
Allium tuberosum = garlic chives, asian chives, korean chives (buchu) etc.
Allium sativum = common garlic
etc.
Leek in UK known as spring onion in North America known as scallion
This is my favorite food...What is a Chinese Cooking Wine?
Can you teach hongsao chicken potato recipe Sichuan style .?
Yum yum tnx for this great dish :)
That fridge is really cool
That looks really good and I’m very hungry.
Thank you for this recipe.. Love love it . hugs xoxox
Is there another cut that would be good being how I can't get hold of the belly?
You can try with pork shoulder.
Thank you.
Maam!!!Can you give me the list of your ingredients??
Specially those chinese seasonings....thanks a lot!!!!
Check the description below the video
@@SoupedUpRecipes yes i already see it...thanks!!!
What can be used in your recipes instead of Chinese cooking wine?
most supermarkets now sell shaoxing rice wine or if not a dry sherry is a good substitute shaoxing rice wine you can buy from amazon and i have seen it on ebay
Finally you do huiguorou for me. :D
Can you make something with mushrooms?
Ok, I will try to look for some recipes for that. It will take a while for me to do the video thought=)
Cooked this one for dinner
Nice job.
Where can you buy pork belly. I would also like to ask if you can show how to make chicken on a stick, I get it at a Chinese fast food restaurant. I don't know the real name of it. Also do you make Japanese food, I would like to know how to make Hibachi chicken or Hibachi steak.
I don't know where do you live. I bought my pork belly in a Chinese fresh market. I am not sure about the chicken on a stick. If you have a picture of it, will be helpful. Maybe I can try to look into it. I don't make Japanese food. Maybe in the future, I will try.
I work at a butcher shop. We will order pork belly any time someone wants it. Ask your butcher. A case is 40-60 lbs and you can usually find a few people to share the cost with you. We keep a list of the customers that buy it and their phone numbers so when we get it for one, we call the others.
goo.gl/images/fHJS27 here is a picture I found they call it teriyaki chicken I think.
And do you have a lo mein recipe
4 more hours to fast, and i regret watching this video. The food looks yummy imma make it this week
Holy shit - that looks wonderful!
Okay is it garlic chives you mean or green onion or is it just very small leeks?
It is green onion. some people call it garlic chives too. It has different names in different countries.