Chinese Twice Cooked Pork 回鍋肉

Traditional  Shanghainese twice cooked pork, it is literally need to cook the pork two times to make this dish. The pork is tender, spicy and super delicious. Only few ingredients and you can make a restaurant-quality dish.

This is an easy version, simply pan-fry the pork, set aside. Cook the other ingredient and mix the pork together. Quick, easy and super delicious. Perfect to serve with plain rice. 

傳統的上海菜，將五花肉與辣醬炒一炒，香辣開胃，超下飯又好味！

這個是超簡單版本，新手都必定做到，一定要試試！

Cut the pork belly into thin slices. Add oil in hot pan and cook the pork until golden. Set aside.

Add green bell pepper, cabbage and dried beancurd, add in all seasoning and mix well.

Then put the pork back in the pan, add some spring onion, stir fry it. Enjoy!

將五花腩切片，燒熱鑊後下油，將五花肉炒至金黃色，盛起備用. 

下青椒、椰菜和豆腐乾，拌炒均勻，再加入辣豆瓣醬、麻油、鼓油和糖，拌勻. 

最後加入五花豬肉和青蔥，炒勻即成！

Print

Cooked Twice Pork

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Servings: 2

Ingredients

• 200 g pork belly
• cabbage
• 1/2 green pepper
• 1 chilli

Seasoning

• 2 tbsp chilli bean sauce
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp sugar

材料

• 200 克 五花腩
• 適量 椰菜
• 1/2 個 青椒
• 1 隻 辣椒

調味料

• 2 湯匙 豆瓣醬
• 1 茶匙 生抽
• 1 茶匙 麻油
• 1/2 茶匙 糖

Instructions

1. Cut the pork belly into thin slices. Add oil in hot pan and cook the pork until golden. Set aside.

2. Add green bell pepper, cabbage and dried beancurd, add in all seasoning and mix well.

3. Then put the pork back in the pan, add some spring onion, stir fry it. Enjoy!