{"id":18788,"date":"2020-01-05T23:53:27","date_gmt":"2020-01-05T23:53:27","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/chinese-food-twice-cooked-pork\/"},"modified":"2020-01-05T23:53:27","modified_gmt":"2020-01-05T23:53:27","slug":"chinese-food-twice-cooked-pork","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/mm\/chinese-food-twice-cooked-pork\/","title":{"rendered":"Chinese food: Twice Cooked Pork"},"content":{"rendered":"<\/p>\n<p>  \tTwice Cook Pork &#8211; Hui Guo Rou Pork is boiled and then stir-fried in this authentic recipe from Szechuan.<\/p>\n<p>  \t<strong>Ingredients:<\/strong><\/p>\n<p>  \t1\/2 lb pork<br \/>  \t1 leek<br \/>  \t1 green bell pepper (choose jalapeno pepper for better taste)<br \/>  \t1 red bell pepper<br \/>  \t1 teaspoon salt<br \/>  \t2 tablespoons cooking oil<br \/>  \t1 tablespoon chili paste<br \/>  \t1 tablespoon light soy sauce<\/p>\n<p>  \t<strong>Preparation:<\/strong><\/p>\n<p>  \tBring a large pot of water to a boil. Add the pork, return to a boil, and then let the pork simmer for twenty minutes.<br \/>  \tWhile pork is boiling, prepare the vegetables. Wash and drain the leeks and bell peppers and cut into chunks.<br \/>  \tWhen pork has finished boiling, remove and let cool. Cut the pork into thin matchbox slices.<br \/>  \tAdd the salt to the pork pieces with your fingers. Stir and mix to make sure the meat is coated.<br \/>  \tHeat wok. When hot, add the vegetable oil.<br \/>  \tStir-fry the vegetables, adding the leeks first, then the green peppers and finally the red peppers. Stir-fry the vegetables until they are tender but still firm and not mushy.<br \/>  \tAdd the chili paste, soy sauce, and the pork slices.<br \/>  \tBlend and cook together for 1 -2 minutes. Serve hot.<\/p>\n<div class=\"chine-tie-zi-nei-rong-zhi-hou\" id=\"chine-352237932\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-1889418300638825\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-1889418300638825\" \ndata-ad-slot=\"7273022922\" \ndata-ad-layout-key=\"-gw-3+1f-3d+2z\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Twice Cook Pork &#8211; Hui Guo Rou Pork is boiled and then stir-fried in this authentic recipe from Szechuan.<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[9,2859],"tags":[],"class_list":["post-18788","post","type-post","status-publish","format-standard","hentry","category-chinese-culture","category-chinese-food"],"views":168,"_links":{"self":[{"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/posts\/18788","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/comments?post=18788"}],"version-history":[{"count":0,"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/posts\/18788\/revisions"}],"wp:attachment":[{"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/media?parent=18788"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/categories?post=18788"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/tags?post=18788"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}