ISO twice-cooked pork recipe
Looking for a tried-and-true recipe for twice-cooked pork. I searched this board but didn't find anything; I googled and found recipes galore but would love to have one of the fine cooks here vouch for a particular recipe. Thanks!
Are you referring to something like Carnitas?
There are many threads in the archives about this; each year after the holidays, folks seem to go nuts for it.
Try a search on Carnitas here at the Home Cooking board, also Kahlua Pork, and see if that's what you're looking for. If not, describe the techinique and finished product a bit more in your post(I'm not familiar with the term "twice cooked" pork) and see what responses you get. (where you've eaten it, regionality, texture, seasonings, etc.)
re: toodie jane
No, I'm referring to the Chinese dish Hui Guo Rou, AKA twice-cooked pork (the pork is boiled first, then stir-fried). I have the cabbage and the bell peppers, but I could use advice on the best cut of pork and on the sauce, both of which seem to vary in recipes that I found online.
This reminds me that I really really need a good Chinese cookbook or two to add to the library...