Twice-cooked pork facts for kids
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Twice-cooked pork is a very famous Chinese dish from the Sichuan area. Its Chinese name, Húi Guō Ròu (回锅肉), means "meat that has been returned to the wok". This name tells you how it's made!
First, chunks of pork are boiled in hot water with ginger and salt. After that, the pork is cut into thin slices. Then, these slices are put back into a wok (a large, round cooking pan) and lightly fried in hot oil. This special way of cooking makes the pork extra tasty!
The Story Behind Twice-Cooked Pork
The story of twice-cooked pork began a long time ago, during the Qing dynasty. This was a time when emperors ruled China. The Qianlong Emperor was traveling through the Sichuan area. He wanted a big feast at every place he stopped.
When the emperor arrived at one village, the people were very worried. Their crops had not grown well that year, so they did not have much food. They were afraid the emperor would be angry if they could not give him a feast. So, they quickly took the food they had already cooked and put it back in the pot. They cooked it again! This is how the "twice-cooking" idea started.
To their surprise, the emperor loved the dish! Because of this, "Twice-Cooked Pork" became a very famous Sichuan dish.
What Goes Into Twice-Cooked Pork?
Many different vegetables can be added to twice-cooked pork. Some common ones are cabbage, peppers, and garlic shoots. These vegetables add lots of flavor and color to the dish.
Another important ingredient is Pixian sauce. This is a thick sauce made from broad beans. It gives the dish a special, spicy, and savory taste that Sichuan food is known for.
