Why You’ll Love this Twice Cooked Pork Recipe
If you’re looking for a dish that’s bursting with flavor and texture, you’ll love this Twice Cooked Pork recipe.
It combines tender pork with vibrant bell peppers and scallions, creating a colorful plate that’s as pleasing to the eye as it’s to the palate.
The unique blend of Szechuan hot bean sauce and sweet bean paste delivers a savory kick that’ll keep you coming back for more.
Plus, the contrast between the crispy vegetables and succulent meat adds an exciting crunch.
This dish is perfect for any occasion and will impress your family and friends with its bold, irresistible flavors.
Ingredients of Twice Cooked Pork
When it comes to whipping up a delicious meal, having the right ingredients is key. For this Twice Cooked Pork recipe, you’ll find that the list is both simple and manageable, yet it packs a punch in flavor.
From succulent pork tenderloin to the vibrant crunch of fresh bell peppers, each component plays a crucial role in creating that tantalizing dish. Plus, with a sprinkle of soy sauce and a dash of Szechuan hot bean sauce, you’ll be well on your way to impressing your taste buds—and maybe even your dinner guests.
Here’s what you’ll need to gather for your cooking adventure:
- 1 lb pork tenderloin
- 1 teaspoon dry sherry
- 6 scallions
- 1 tablespoon soy sauce
- 2 tablespoons ginger, cut into matchsticks
- 3 tablespoons minced ginger
- 3 teaspoons Szechuan hot bean sauce
- 3 teaspoons sweet bean paste
- 5 cloves minced garlic
- 1 red bell pepper
- 1 green bell pepper
- 1 teaspoon sugar
- 2 tablespoons canola oil
Now, before you race to the store, keep in mind that fresh ingredients make a world of difference. For instance, try to pick the freshest pork tenderloin you can find—trust me, it’ll elevate the dish!
And don’t skimp on the garlic or ginger; they’re the unsung heroes of flavor in this recipe. If you’re a bit sensitive to spice, feel free to adjust the amount of Szechuan hot bean sauce. No need to turn your dinner into a fire-breathing contest.
Cooking should be fun, not a battle with your taste buds. So, gather your ingredients, roll up your sleeves, and get ready for a flavorful journey!
How to Make Twice Cooked Pork
Making Twice Cooked Pork is a delightful adventure that combines poaching and stir-frying—two cooking methods that help create a dish bursting with flavor. So, let’s explore the process, shall we?
First up, take that 1 lb pork tenderloin and place it in a large pan. Cover it with water, then add 1 teaspoon of dry sherry, along with 2 crushed scallions and 3 tablespoons of minced ginger. Now, let’s poach this beauty. Bring the water to a simmer and cook until the pork is tender enough to be pierced with a fork. This usually takes about 20-30 minutes, depending on the thickness of your pork.
Once it’s ready, don’t just pluck it out and toss it aside; let it chill for a bit. Then, slice it as thinly as you can. I mean, we’re going for “elegant” here, not “hockey puck,” right?
Now that our pork is all prepped and looking good, it’s time to get a little sizzle going. Start by cutting 1 red bell pepper and 1 green bell pepper into strips, and chop those remaining scallions into 3/4 inch sections.
In a bowl, mix together 3 teaspoons of Szechuan hot bean sauce, 3 teaspoons of sweet bean paste, 1 tablespoon of soy sauce, and 1 teaspoon of sugar. This sauce is where the magic happens, so don’t skimp on the mixing.
Now, heat a wok (or a large skillet if you don’t have a wok) over high heat. When it’s sizzling hot, add 1 tablespoon of canola oil and toss in those bell peppers. Stir-fry for about 1.5 minutes—just enough to soften them a bit. Remove them from the pan, and add the remaining oil before tossing in the sliced pork.
Stir-fry that for about a minute, then add 5 cloves of minced garlic and the 2 tablespoons of ginger cut into matchsticks. Seriously, this is where the aroma gets real. After about 15-30 seconds, add your sauce mix and toss to coat everything beautifully.
Finally, fold in your stir-fried peppers and scallions, stirring for about 30 seconds. And there you have it! Serve this vibrant dish over a bed of white or fried rice, and watch as your friends and family marvel at your kitchen prowess. It’s not just a meal; it’s a celebration of flavors.
Twice Cooked Pork Substitutions & Variations
While the classic Twice Cooked Pork recipe offers a delightful combination of flavors, there are plenty of substitutions and variations you can explore to make the dish your own.
For instance, if you’re not a fan of pork, try chicken or tofu for a lighter option. You can also swap out the bell peppers for broccoli or snap peas for added crunch.
If you prefer a milder flavor, reduce the Szechuan hot bean sauce or use a sweeter sauce instead. Don’t hesitate to experiment with different vegetables or even add nuts for a delightful twist!
Enjoy personalizing your dish!
What to Serve with Twice Cooked Pork
To elevate your Twice Cooked Pork experience, consider pairing it with traditional sides that complement its bold flavors.
I love serving it with fluffy white rice or crispy fried rice, as they soak up the delicious sauce beautifully.
You can’t go wrong with a side of sautéed bok choy or steamed broccoli, adding a fresh crunch to the meal.
For a touch of brightness, a simple cucumber salad dressed with vinegar and sesame oil works wonders.
If you’re feeling adventurous, try some pickled vegetables; their tangy notes balance the richness of the pork perfectly.
Enjoy your feast!
Additional Tips & Notes
For the best results with your Twice Cooked Pork, don’t hesitate to experiment with the ingredients to suit your taste.
You can try adding more vegetables like snap peas or mushrooms for extra color and texture. If you prefer heat, adjust the amount of Szechuan hot bean sauce or add fresh chili peppers.
Make sure to slice the pork as thinly as possible for better absorption of flavors. I also recommend letting the dish rest for a few minutes before serving; it allows the flavors to meld beautifully.
Finally, don’t forget to pair it with a side of rice to soak up the sauce!