made 回锅肉double cooked pork belly with leek, onions, green & red peppers for teban gardens community breakfast this morning on 13.10.2017. ^^
this my 44th friday breakfast community meal at teban gardens community service centre.
the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.
i had been cooking chicken the last 3 fridays, so decided to do belly pork today.
bought 1.8kg frozen belly pork from sheng shiong last evening, defrost & boiled in waster to remove scum. then i placed the pork belly in 3 oven dishes in 90degC oven for 5hrs.
回锅肉double cooked pork means to return the pork to the wok to cook second time.
double cook dishes are a common preparation in western & i think many cuisine. for western dishes chief among them the sous vide dishes, (say) for steak, reverse sear (slow cook then sear) etc.
i have been using the term double cook generically but 回锅肉double cooked pork specifically refers to this preparation today.
so i put them in the oven at midnight for 5hrs. and when i got up at 7am, the pork were ready & super tender.
the usual chinese 回锅肉double cooked pork does NOT use the oven but simmer/poach the belly pork for about 45mins in boiling water. needless to say, the oven method produces infinitely more tender belly pork la! ^^
you know when you cut it, easily into very thin slices
so the next thing to do was to cook them with a bit of mala 麻辣 oil.
i use the 老干妈香辣脆油辣椒 mala oil. 🙂
just fry sliced ginger & chopped garlic first, then add the belly pork, then add 1 tbsp mala 麻辣 oil, 1tbsp oyster sauce, 2tbsp shaoxing wine.
fry high heat first for short while.
then i added 1/4 of the drained tasty juices from the oven dish. didn’t want too much liquid, an also reduce to increase the flavours.
dish out the pork & set aside. i used the aluminium tray which i transport the dish later.
the i fried first the sliced onions, cut leek & chooped garlic, then added the cut green & red peppers. add 1-2tbsp oyster sauce (to taste).
again fry high heat, then add 1/4 of the drained juices.
add back the belly pork & mix the pork & veg, high heat, and basically the dish is ready.
so like any cooking, it is taste/flavours and texture, and the fresh beautiful colours.
the belly pork was super tender, & the mala 麻辣 oil gave it special fragrant flavours, oyster sauce & the pork juices the sweet taste.
not a difficult dish to prepare, especially if using oven just leave it overnight.
such a beauty to behold & very tasty dish to eat.