Once-cooked pork

This once-pork cooked dish is a spin on the classic Sichuan ‘Hui Guo Rou’ (or twice-cooked pork), but with an inventive adaptation cooks the dish in just a quarter of the time. Rather than slow-braising a large cut of pork which is then sliced for stir-fry, use convenience frozen thinly sliced pork typically used for hot pot, available at your Asian grocery stores.Read More