Twice-Cooked Pork

Ready in : 45 mins

Need a gluten free and dairy free hor d'oeuvre? Twice-Cooked Pork could be a spectacular recipe to try. This recipe serves 20 and costs 26 cents per serving. One portion of this dish contains around 5g of protein, 3g of fat, and a total of 52 calories. If you have water, cornflour dissolved in, garlic, and a few other ingredients on hand, you can make it. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is not so excellent.

Diets

GLUTEN FREE

DAIRY FREE

Ingredients

chicken broth

8 ounces

chillies

8 small

cooking oil

2 tablespoons

cornflour dissolved in

2 teaspoons

garlic

1 tablespoon

hoisin sauce

2 tablespoons

soy sauce

2 teaspoons

napa cabbage cut bite-size

8 ounces

pork butt

1 pound

salt

1 teaspoon

soy sauce

2 teaspoons

spring onions cut 1" lengths

3

water

1 tablespoon

Cooking in Steps

1
In a pan, combine the pork and chicken broth. Bring to the boil over high heat. Reduce the heat to low; cover and simmer until tender, 40 to 45 minutes.

chicken broth

pork

frying pan
2
Remove the pork from the pan and let cool; reserve the broth.

broth

pork

frying pan
3
Cut the pork into thin slices.

pork
4
Place a wok or wide frying pan over medium-high heat until hot.

frying pan

wok
5
Add the oil, swirling to coat the sides.

cooking oil
6
Add the chiles and garlic; cook, stirring, until fragrant, about 10 seconds.

chili pepper

garlic
7
Add the pork and stir-fry for 1 minute.

pork
8
Add the onions and cabbage; stir-fry for 30 seconds.

cabbage

onion
9
Add the reserved broth, hoisin sauce, dark and light soy sauces, and salt. Cook until the cabbage is tender-crisp, about 3 minutes.

hoisin sauce

cabbage

broth

salt
10
Add the cornflour solution and cook, stirring, until the sauce boils and thickens.This recipe yields 4 to 6 servings.Comments: "Twice-cooked" refers to the two-step cooking process to create this dish. It does not mean that you will only want to cook this dish twice. Chances are, your guests will be asking for encores.Excess Cabbage: When I was growing up, cabbage was a regular guest of my family's dining table. In China, in addition to regular cabbage, we also grow napa cabbage. Both of these kinds have sweet, cream-colored stalks, and they are great in soup and bruising dishes.

napa cabbage

corn starch

cabbage

cream