Twice cooked pork

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Sichuan Style Twice Cooked Pork is a slightly Westernized copycat of the dish found in Sichuan style Chinese restaurants. Serve with mixed vegetables and rice or wrap in lettuce. Twice Cooked Pork Chinese, Canadian Dessert Recipes, Canadian Dessert, Twice Cooked Pork, Vegetables And Rice, Pork Belly Slices, Chinese Pork, Chinese Restaurants, Ginger Slice

Twice Cooked Pork Belly, or Hui Guo Rou, is a classic Sichuan dish in which pork belly is simmered until tender and then sliced and stir fried with flavorful ingredients. The results are crispy on the outside and tender on the inside.

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Twice cooked pork is a traditional dish in Chengdu. People used to boil the pork first so that it can be preserved for a longer time before it's used (before they had refrigerators!). This is why you can see hanging pork belly in front of traditional restaurants in Chengdu. You can order the dish and the cook will cut off a slice of the already cooked pork and cook it in the dish for a second time! The pork belly is actually very delicious after cooked twice because you can't taste the fat!

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