How Chinese Chefs Cook TWICE COOKED PORK (HUI GUO ROU, 回锅肉) Mum and Son Professional Chefs Cook
This is a traditional Chinese dish (which you guys have been asking for), but has been adapted for Chinese takeaway cooking, it's one of the few dishes that remain unchanged in on a Chinese takeout menu, and hasn't been westernised for the UK and US palette, most traditional recipes will include Sichuan pepper corns, but we left it out as most takeaways won't add it, as it's an acquired taste for most western palettes, if you've never tried this dish before and you like salt and pepper dishes and kung pao, then you need to try this. This dish has its roots in Sichuan cuisine and gets its rich deep flavour from using fermented ingredients, that give Chinese food its distinctive flavour.
Written recipe can be found on the recipe vault www.chinandchooscookeryschool.com
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00:00 Introduction
00:31 Pork 1st cook
03:03 Vegetables
05:51 Pork 2nd cook
10:05 Finishing