Adapted from CHICHI’S CHINESE
When we lived in Chengdu, Sichuan, this was one of my favorite dishes. My Chinese friends would ask, “Why do you want to order THAT? It’s a peasant’s dish!” One of my first culture shocks in China was when one of my students proudly announced, “My father was a peasant. My mother was a peasant. I am a worker.” Because there are no peasants in America, we tend to forget that many other countries still have them.
One thing that I have learned since that time is that it is not just twice cooked pork that I like, but the way that dish was prepared by the old cook at the Panda House Restaurant. Many of the recipes that I have found, since I came back from China, call for fatty pork belly and cabbage. The cook at the Panda House used a very lean cut of pork and lots of green onions. The other recipes are nice, but his was spectacular.
Twice Cooked Pork (on the left) and
Spicy Giant Bamboo and Daikon Stir-fry
(on the right)
karllueck
Miriam
Jabberwocky Stew 