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Thu 3 Nov, 2011 10:03 pm
The following meat dish and the English name are found on a Chinese website. But I am not sure if the translation will give westerners some idea of how this dish is cooked. The English translation of the recipe is also found on the website
回锅肉片：Sautéed Sliced Pork with Pepper and Chili
Quote:Ingredients
Pork belly200 g [boiled until 70% done & sliced]
Cabbage100 g [cut into pieces]
Bell pepper (s)40 g [Green and Red, cut into pieces]
Five-spiced pressed bean curd25 g [cut into pieces]
Ginger (s) a little [sliced]
Garlic a little [sliced]
Cooking wine a little
Procedure
Parboil cabbage in oil until soft. Parboil pork belly, five-spiced pressed bean curd, green and red bell peppers in oil. Blanch above ingredients in 80℃ hot water to remove excess oil.
Saute sliced ginger, garlic and seasoning mix. Sprinkle with wine.
Add cabbage and sliced pork belly. Stir in five-spiced pressed ben curd and bell peppers.
Tips
Parboil cabbage in oil to make it sweeter and crunchy. Blanch pork belly in whole piece to keep the flavour. Then slice after blanching in water. After parboiling ingredients in oil, blanch them in water to remove excess oil.
Chef Recommendation
Chu Hou Paste enriches the flavour of pork. Hoisin Sauce offers a sweet and umami taste to the meat. Ground Bean Sauce enchants aroma of the fish.
If the sautéing is done in a wok, i would venture to say that most people in North America would understand it better if you called it stir fried pork slices, or stir fried spicy pork slices.
@fansy,
Let me add another picture to the previous post, showing the so-called "Sauteed Sliced Pork." Personally, I prefer "Twice Cooked Pork Slices."
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