Twice Cooked Pork - Szechuan Stir Fry Pork with Doubanjiang (回鍋肉)
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The twice cooked (or double cooked) pork actually is Szechuan pork belly stir fried with doubanjiang. This Chinese spicy pork stir fry is a classic Szechuan cuisine that is beloved by people all over the world. The doubanjiang, or the Szechuan spicy broad bean paste, is the soul of the dish. This sauce is packed with umami and is a staple ingredient in almost all Szechuan cuisine including the Mapo Tofu. It is not too difficult to make this dish. However, the stir fry process takes place very quickly, it's better to prepare everything in advance before you literally cook the dish.
Besides the doubanjiang, the authentic recipe calls for another important sauce that is often missed out in many online resources. It is the tianmianjiang (甜面醬), the sweet fermented flour paste! In Chinese cooking, when you are dealing with fatty ingredients, you often have to add sweetening agents to balance out the greasiness. I'd say this sauce is the unsung hero in this twice cooked pork.
Other than that, I think there isn't anything else I need to mention specifically, because the recipe of this Szechuan dish is quite straightforward. Try to cook this at home and let me know what you think!
0:00 Introduction
1:31 Preparing the ginger and garlic cloves
2:29 Preparing garlic sprout
2:58 Cutting and blanching the meat
3:52 Preparing the sauce
4:50 Stir-frying
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Ingredients you'll need:
Main
+ Pork Belly Slices - 12-16 slices
+ Garlic Sprout - 4-5
+ Garlic Cloves - 2-3
+ Ginger - a bit smaller than thumb size
Sauce (*adjust the amount depending on the saltiness of your brand)
+ Doubanjian (Szechuan spicy broad bean paste) - 1 tbsp
+ Tianmianjiang (Sweet fermented flour paste) - 1/2 tbsp
+ Light soy sauce - 1 tbsp
+ Chinese Aged black vinegar (陳醋) - 1 tbsp
Others
+ Shaoxing wine
+ Sugar
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Music: Latinium by Javolenus (c) copyright 2020 Licensed under a Creative Commons Attribution Noncommercial (3.0) license. dig.ccmixter.org/files/Javolen... Ft: NiGiD
#SpicyStirFry #SzechuanDish #SpicyPorkBelly
Пікірлер: 18
Underrated channel gotta say. Hope ya pop off, love the quality and gl
@kennethtam-chinesecookingc1201
3 жыл бұрын
Thanks very much! That's encouraging!
Wow... !!! My best friend, Great Good... !!! I wish you every day of your development.
Wow... !!! My best friend, You Great Good... !!! I wish you every day of your development. Best Relaxing +thumb up3!
Can u use any other kikd of meat
Are you using Juan Cheng pixian doubanjiang? I'm looking forward to try different brands and wonder which one is the best..
@kennethtam-chinesecookingc1201
2 жыл бұрын
I'm using Qilixiang pixian doubanjiang. I think it has a more balanced taste profile and a richer texture. But it is me. You can try other brands to see which works best for you.
Thanks for the vid Kenneth. Do you recommend 100% fermented wheat paste with no soy beans, as some labelled as Tian Mian Jiang seem to be a mix? Is there a particular brand you recommend? Cheers!
@kennethtam-chinesecookingc1201
Жыл бұрын
Hi Jonathan, the doubanjiang already has some sort of fermented bean flavour, so using tian mian jiang with fermented soy bean seems to be a bit redundant to me. Anyway, using both types of tian mian Jiang are just fine. They don't make a big difference unless you're aiming for Michelin quality. I recommend the Liubiju tian mian jiang. It is the best brand I got in the US by far. Not sure about other countries tho
@jonathanjames3984
Жыл бұрын
@@kennethtam-chinesecookingc1201 Great, thanks for the advice.
What exactly is the Sweet Fermented Flour Paste (Tianmiajiang)? Can you use write it for me in Chinese so I can look for it in my local Chinese supermarket? Thanks!
@kennethtam-chinesecookingc1201
2 жыл бұрын
Sure. Here you go "甜面酱". It is a sauce made by fermenting flour paste. If you cannot find this sauce, the closest substitution would be the hoisin sauce. Just keep in mind the tianmianjiang has more complexity and layerings than hoisin sauce.
@mmlchang
2 жыл бұрын
@@kennethtam-chinesecookingc1201 I made this dish today, another success! Thank you again!
@kennethtam-chinesecookingc1201
2 жыл бұрын
@@mmlchang Glad to hear that! I'll be uploading new videos very soon. Hope you'll find some new favorites. I've been very busy these months.
Where did you get that Wok?!
@kennethtam-chinesecookingc1201
2 жыл бұрын
I got it in an outlet few years ago. Forgot where it was tho. You can try searching it on the internet. Honeycomb wok made with 304 stainless steel.
Probably an impossible question, but when I tried to replicate this video, the dish came out very bland. I had to use bacon instead of pork belly, and I didnt have any peppercorns, but I tried to match up the rest of the ingredients exactly. I figure I boiled the bacon for too long, and I was not as quick with the final stir fry so it was all in the wok for a little longer. I drained out the excess oil so it wouldnt be as soggy when I served it over white rice. Any idea what specifically I might have done wrong to cancel out the flavors and cause it turn out bland?
@kennethtam-chinesecookingc1201
Жыл бұрын
The main flavour of this dish comes from the doubanjiang, and the light soy sauce. The doubanjiang should be rather salty by itself. But it also depends on the brand. If you get the doubanjiang made in Taiwan, it will be less saltier and might not be able get the authentic taste of Szechuan. You can add more doubanjiang or more light soy sauce (or both). Also, bacon may not absorb the sauce very well because it has already been heavily seasoned before and it is quite greasy. You may want to try using pork shoulder if you cannot find pork belly in your area, but you have to slice it yourself. Pork loin and pork tender don't work very well with this recipe.