ホイコーロー
回鍋肉
1. twice cooked pork (Szechuan dish)From Chinese “huíguōròu”
2. Twice cooked porkTwice cooked pork, along with Mapo Dofu (麻婆豆腐), hot pot (火鍋) and Kung Pao chicken (官保雞丁), is a well-known Sichuan-style Chinese dish. The process of cooking twice cooked pork involves first boiling belly pork steak chunks with slices of ginger and salt, then after being cut into thin slices, the pork is returned to a wok and shallow fried in hot oil. The most common vegetables to accompany the pork in twice cooked pork are cabbage and peppers or leeks.
Read “Twice cooked pork” on English Wikipedia
Read “回鍋肉” on Japanese Wikipedia
Read “Twice cooked pork” on DBpedia
Read “Twice cooked pork” on English Wikipedia
Read “回鍋肉” on Japanese Wikipedia
Read “Twice cooked pork” on DBpedia
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