Chuanxiang Huiguorou
Introduction to Chuanxiang Huiguorou
Chuanxiang Huiguorou, also known as Sichuan Twice-Cooked Pork, is a popular dish originating from the Sichuan province of China. Its name comes from the fact that the pork is cooked twice—first boiled and then stir-fried. This dish is famed for its rich flavors, combining the spicy, salty, and slightly sweet taste profiles that are characteristic of Sichuan cuisine. The history of this dish is deeply interwoven with the Sichuan region, known for its bold flavors and use of Sichuan peppercorn, a spice that provides a distinctive numbing sensation. Traditionally, Chuanxiang Huiguorou is made using pork belly, which is prized for its balance between fat and meat, delivering a succulent texture when cooked.
Historical Background
The origins of Chuanxiang Huiguorou trace back to the Qing Dynasty, where it was considered a dish fit for royalty. It has evolved over centuries, passing through various regions within China, each adding local ingredients to create different variations. Despite regional influences, the core technique of cooking the pork twice remains the same, ensuring a tender yet robustly flavored dish.
Ingredients
- Pork Belly (500g)
- Ginger (20g, sliced)
- Garlic (3 cloves, sliced)
- Spring Onions (3, cut into 4cm pieces)
- Sichuan Peppercorn (1 teaspoon)
- Soy Sauce (2 tablespoons)
- Doubanjiang (Fermented Broad Bean Paste) (2 tablespoons)
- Sugar (1 tablespoon)
- Green Peppers (2, sliced)
- Vegetable Oil (3 tablespoons)
- Salt (to taste)
Preparation
Step 1: Prepping the Pork Belly
Start by selecting a fresh, high-quality piece of pork belly. Rinse it under cold water to remove any impurities. Place the pork belly in a pot filled with enough water to cover it. Add a few slices of ginger and a pinch of salt to the pot. Bring the water to a boil, and then reduce to a simmer for about 20 minutes until the pork is partially cooked. This step ensures that the pork is tender while also rendering some of the fat. Remove the pork from the pot and allow it to cool before slicing it into thin pieces, roughly 0.5cm thick.
Step 2: Preparing the Vegetables
While the pork belly is cooling, prepare the vegetables. Wash and slice the green peppers into strips. Peel and slice the garlic and ginger. Wash and cut the spring onions into pieces approximately 4cm long, separating the whites from the greens.
Cooking Process
Step 1: Stir-Frying Process
In a large wok, heat 3 tablespoons of vegetable oil over medium heat. Add the Sichuan peppercorn and fry until they start to release their fragrance. Be careful not to burn them. Remove the peppercorns from the oil once fragrant, leaving the flavored oil in the wok.
Step 2: Cooking the Pork
Turn the heat to high and add the sliced pork belly to the wok. Stir-fry until the edges are golden brown and crispy. This step gives the pork its unique texture, with crispy edges and a tender center. Push the pork to one side of the wok.
Step 3: Adding the Aromatics and Sauce
In the same wok, add the garlic and ginger to the oil and fry for about 30 seconds until fragrant. Stir in 2 tablespoons of doubanjiang, allowing the flavors to meld with the pork. Add the soy sauce and 1 tablespoon of sugar, mixing well to ensure the pork is evenly coated with sauce.
Step 4: Cooking the Vegetables
Add the sliced green peppers and the white parts of the spring onions to the wok. Stir-fry for a few minutes until the peppers become slightly tender but still maintain a crisp texture. This balance of textures is crucial for an authentic Chuanxiang Huiguorou experience.
Step 5: Final Touches
Lastly, add the green parts of the spring onions to the wok. Give everything a quick toss to combine. Adjust seasoning with salt to taste. The dish is now ready to serve, showcasing vibrant colors and a bold aroma.
How to Enjoy Chuanxiang Huiguorou
Chuanxiang Huiguorou is typically served hot and paired with steamed rice, allowing the rice to soak up the flavorful sauce. To enhance the dining experience, consider accompanying the dish with a vegetable side, such as stir-fried pea shoots or a cucumber salad, to provide a refreshing contrast to the rich flavors of the pork. The dish can be complemented by a traditional Sichuan-style hot and sour soup for a full Sichuan dining experience. For authenticity, pair the meal with oolong tea which helps to cleanse the palate between bites.