Peking duck (北京烤鸭) is a classic mainstay of Chinese cuisine. It is often a special treat on the menu of Chinese restaurants, requiring diners to order in advance for serving to multiple people. There’s a reason for this: it’s a major production to prepare and serve. The classic recipe takes three days: the first to remove the neck bones and knot the neck, paint the skin with honey and soy sauce, and hang to dry; the second to blow up the skin like a balloon to separate from the meat then blanch in boiling water; and the third to roast the whole duck in a wood-fired oven. As I recall, I’ve only had properly prepared Peking Duck once in my life, when a bunch of programmers at the place I worked in the 1970s arranged a Chinese banquet at a restaurant in Berkeley, California, but long before and after that I’ve made this recipe or variants, which I find excellent, if not authentic, and a tiny fraction of the work. You can look at this as a special treat, but making it couldn’t be easier.
A classic dish in Szechuan Chinese restaurants is Twice Cooked Pork, a spicy stir-fry with pork and crunchy vegetables that combines interesting favours and textures with enough heat to wake up your taste buds (and, depending on the restaurant, make your eyes water).
There are several styles of this dish, and the traditional way of preparing it is somewhat time-consuming and fussy. If you’ve read my other recipes, you know that’s not for us. Here is a variant where the “first cooking” is done when you make our Chinese Roast Pork and the leftover meat from that dish is the starting point for this one. If you consider this inauthentic, that’s because it is! If you like, call it “Twice Crooked Pork”! It’s still delicious, quick and easy to fix, and can’t fail.
This easy to make, can’t fail meal combines a variety of Chinese seasonings with tender, delicious pork, and will provide you with several meals including an entirely different recipe for the leftovers which I’ll present eventually in a sequel to this post.