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Karl’s Twice Cooked Pork II

I love twice cooked pork, but to make it requires that you have some slow-cooked, Asian-flavored pork to start with—highly spiced Mexican pork will not do.  Many American Chinese restaurants start by boiling pork belly, then slicing it, and frying it to make a very fatty dish. In China, what I was served was usually made with lean pork. Traditional, twice cooked pork is basically a Chinese leftover dish—or as my Chinese students called it “peasant food.”

Karl’s Twice Cooked Pork II

Karl’s Twice Cooked Pork II

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Filed under Main Dishes, Pork, Sauces and Spices