回鍋肉 literally means "return pot meat"; also called Double Cooked Pork is a well-known Sichuan-style Chinese dish. The process of cooking twice cooked pork involves first simmering pork belly steaks in water with spices, e.g. slices of ginger, cloves, star anise, jujubes and salt. After refrigeration to firm the meat, next it is then cut into thin slices. The pork is then returned to a wok and shallow fried in oil, usually along with some vegetables (cabbage, bell peppers and scallions. All this goodness is smothered in a spicy and sweet sauce.
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