Best 3 Twice Cooked Pork Stir Fry Recipes

**Twice-Cooked Pork Stir-Fry: A Sichuan Classic Reinvented**

Savor the exquisite flavors of Twice-Cooked Pork Stir-Fry, a signature dish from Sichuan cuisine that tantalizes taste buds with its perfect balance of sweet, sour, spicy, and savory notes. This delectable dish showcases tender pork slices that undergo a unique two-step cooking process, resulting in a delightful interplay of textures and a symphony of flavors. The pork is first boiled until fork-tender, then pan-fried to achieve a crispy exterior while maintaining a succulent interior. Accompanied by an array of vibrant vegetables such as bell peppers, carrots, and scallions, this stir-fry is a colorful and flavorful feast for the senses.

**Journey Through a Trio of Seductive Recipes:**

1. **Twice-Cooked Pork Stir-Fry (Classic):** Embark on a culinary adventure with the classic Twice-Cooked Pork Stir-Fry recipe, a harmonious blend of sweet, sour, and spicy flavors. This traditional version features tender pork slices, an assortment of vegetables, and a rich sauce made with soy sauce, rice vinegar, and a touch of sugar.

2. **Twice-Cooked Pork Stir-Fry (Sichuan Style):** Experience the fiery heart of Sichuan cuisine with this rendition of Twice-Cooked Pork Stir-Fry. Get ready for a bold and spicy flavor explosion as chili peppers, Sichuan peppercorns, and a generous amount of garlic and ginger take center stage. This version promises an unforgettable culinary adventure for those who relish the heat.

3. **Twice-Cooked Pork Stir-Fry (Vegetarian):** Delight in a meatless variation of Twice-Cooked Pork Stir-Fry that showcases the versatility of this dish. Tender tofu takes the place of pork, absorbing the delectable sauce and mingling harmoniously with the colorful vegetables. This vegetarian version offers a satisfying and flavorful meal for those with dietary restrictions or simply seeking a plant-based alternative.

Check out the recipes below so you can choose the best recipe for yourself!

TWICE-COOKED PORK

Twice-Cooked Pork image

Make and share this Twice-Cooked Pork recipe from Food.com.

Provided by PalatablePastime

Categories Pork

Time 1h20m

Yield 4-5 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 lbs lean boneless pork loin
2 cups water
1 tablespoon soy sauce
1 slice ginger
2 star anise
3 tablespoons miso
3 tablespoons sriracha hot chili sauce
2 tablespoons dry sherry
1 tablespoon rice wine vinegar
1 teaspoon sugar
3 tablespoons sesame oil
4 cloves garlic, minced
1 tablespoon ginger, minced
1/2 teaspoon red pepper flakes
1 large onion, cut into slivers
1 cup sliced red bell pepper
hot steamed rice

Steps:

In a large saucepan, place pork, water, soy sauce, slice of ginger, and star anise, and cook, uncovered, over medium heat, for 1 hour.
Remove pork from liquid and cool thorughly; then slice into thin medallions.
Mix together miso, sriracha, sherry, vinegar, and sugar, set aside.
Stir-fry garlic, ginger, and red peppers in wok with oil over high heat for a few seconds, then add onions and pork slices, and cook for about 1 minute.
Add the bell peppers and cook a few minutes more until the peppers are crisp-tender.
Add reserved miso sauce mixture and cook until heated through.
Serve with steamed hot rice.

Nutrition Facts : Calories 586.5, Fat 36.1, SaturatedFat 10.8, Cholesterol 139.4, Sodium 1100.4, Carbohydrate 12.8, Fiber 2.5, Sugar 5.3, Protein 49.1

TWICE COOKED PORK STIR FRY

Twice Cooked Pork Stir Fry image

I love twice cooked pork in the restaurant and I was looking for a way to recreate it at home. Use the crushed red pepper to make it hot or leave it out for a milder flavor.

Provided by QueenJellyBean

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

6 ounces pork tenderloin
1 tablespoon vegetable oil
1/2 cup sliced onion
1 garlic clove, minced
2 cups shredded cabbage
1 cup julienned carrot
3/4 cup thinly sliced bell pepper
1 cup sliced mushrooms
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chicken broth
2 teaspoons cornstarch
4 cups cooked rice (white or brown)

Steps:

Cook pork slightly in a nonstick skillet sprayed with non stick spray just until slightly pink in the center. Let cool 5 minutes and cut into thin strips.
Heat oil in large skillet or wok over medium high heat. Stir fry onion and garlic for 2-3 minutes. Add cabbage, carrots, bell pepper, mushrooms, pork, crushed red pepper, salt and pepper; stir fry for 5 minutes until vegetables are crisp tender.
Combine chicken broth and cornstarch in a small cup until smooth. Add to skillet; cook and stir gently about 1 minute or until slightly thickened.
Serve over rice.

Nutrition Facts : Calories 374.3, Fat 5.7, SaturatedFat 1.2, Cholesterol 27.6, Sodium 292.1, Carbohydrate 63.8, Fiber 3.4, Sugar 4.7, Protein 15.7

TWICE-COOKED PORK

Twice-Cooked Pork image

Provided by Florence Fabricant

Categories dinner, main course

Time 3h

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 pounds pork belly (fresh unsmoked bacon), in one piece
12 scallions, trimmed
6 slices fresh ginger 1/4 inch thick
1 tablespoon salt
3 tablespoons peanut oil
2 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh ginger
1 1/2 tablespoons chili paste with soybeans (sold in Chinese groceries)
1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce (preferably thin)
2 teaspoons sugar
1 teaspoon Sichuan peppercorns (sold in Chinese groceries), ground in a mortar
1 tablespoon cilantro leaves

Steps:

Place pork, 6 scallions, ginger and salt in large pot. Add water to cover. Bring to a boil, cover, and simmer 1 1/2 to 2 hours, until tender. Remove meat, and discard liquid. When pork has cooled, remove skin and any bones. Cut meat in half crosswise, then slice it thinly lengthwise.
Slice remaining scallions lengthwise, then in 3-inch pieces.
Heat oil in wok or skillet. When very hot, add pork and stir-fry until lightly browned, 6 to 8 minutes. Pour off excess oil and fat. Add garlic and ginger, and stir-fry 10 seconds. Add scallions, and stir-fry 2 minutes. Add chili paste, rice wine, soy sauce, sugar and Sichuan pepper, and stir-fry another minute. Scatter with cilantro and serve.

Tips:

Choose the right cut of pork: For this recipe, it's best to use a pork shoulder or pork butt. These cuts are well-marbled and will become tender and flavorful when cooked slowly.
Brown the pork in batches: This will help to develop flavor and prevent the pork from steaming. Be sure to let the pork brown well on all sides before removing it from the pan.
Use a flavorful marinade: The marinade will help to tenderize the pork and infuse it with flavor. Be sure to use a marinade that contains soy sauce, rice wine, and spices.
Cook the pork until it is fall-apart tender: This will take about 1.5 to 2 hours. Be patient, as the longer you cook the pork, the more tender it will become.
Use a variety of vegetables: This will add color, flavor, and texture to the stir-fry. Some good options include broccoli, carrots, bell peppers, and snow peas.
Stir-fry the vegetables quickly: This will help to preserve their crispness and flavor. Be sure to stir-fry the vegetables over high heat.
Serve the stir-fry immediately: This will ensure that the pork and vegetables are at their best.

Conclusion:

Twice-cooked pork stir-fry is a delicious and easy-to-make dish that is perfect for a weeknight meal. By following these tips, you can make a stir-fry that is flavorful, tender, and packed with vegetables. So next time you're looking for a quick and easy meal, give this twice-cooked pork stir-fry a try.

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