Imagine sinking your teeth into tender, juicy pork, infused with the bold flavors of spicy bean paste and soy sauce, all in under 30 minutes. Sounds too good to be true? Think again! Our Twice Cooked Pork Fast Version recipe is a game-changer for busy home cooks, delivering a mouthwatering, authentic Chinese dish that's quick, easy, and packed with flavor. So, what are you waiting for? Dive in and discover the secret to cooking this beloved Chinese classic in record time!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 pound pork loin
- 2 tablespoons doubanjiang (spicy bean paste)
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- Chopped green onions for garnish
Instructions
- Bring a large pot of water to a boil and add the pork loin. Simmer for 10-12 minutes until the pork is just cooked through and tender. Remove pork and let it cool slightly.
- Once cooled, slice the pork loin into thin, bite-sized strips, approximately 1/4 inch thick and 2 inches long.
- Heat vegetable oil in a large wok or heavy skillet over medium-high heat. Add minced garlic and stir-fry for 30 seconds until fragrant.
- Add sliced onions and bell peppers to the wok. Stir-fry for 2-3 minutes until vegetables start to soften but remain crisp.
- Add the sliced pork strips to the wok. Stir quickly to combine with vegetables.
- Add doubanjiang (spicy bean paste) and soy sauce. Toss everything together, ensuring the pork and vegetables are evenly coated with the sauce.
- Continue cooking for an additional 3-4 minutes, allowing the flavors to meld and the pork to develop a slightly crispy exterior.
- Remove from heat and transfer to a serving plate. Garnish with chopped green onions.
- Serve hot with steamed rice and enjoy your quick twice-cooked pork.
Tips
- * To ensure the pork is cooked through, make sure to simmer it for the full 10-12 minutes in step
- * When slicing the pork, try to make the strips as uniform as possible so they cook evenly. * Don't overcook the vegetables in step 4 - you want them to retain some crunch to provide a nice textural contrast to the tender pork. * If you like a little extra heat, add more doubanjiang (spicy bean paste) to taste. * Serve with steamed rice to soak up all the savory juices - trust us, you won't want to leave a single grain behind!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 35g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 95mg
