Twice-cooked pork
Chinese pork dish / From Wikipedia, the free encyclopedia
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Twice-cooked pork or double-cooked pork (Chinese: 回鍋肉; pinyin: huíguōròu) (literally "returned to the pan (wok)") is a Chinese dish in Sichuan cuisine. The pork is simmered, sliced, and then stir-fried -- "returned to the wok." The pork is accompanied with stir-fried vegetables, most commonly garlic sprouts, but often baby leeks, cabbage, bell peppers, onions, or scallions.[1] The sauce may include Shaohsing rice wine, hoisin sauce, soy sauce, sugar, ginger, chili bean paste, and sweet wheat paste.[2][1]
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Twice-cooked pork | |||||||||||
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Traditional Chinese | 回鍋肉 | ||||||||||
Simplified Chinese | 回锅肉 | ||||||||||
Literal meaning | return pot meat | ||||||||||
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This dish is commonly associated with yan jian rou (Chinese: 鹽煎肉; lit. 'salted fried pork'), which tastes quite similar, but cooked in a different process.