Trevor James Learns Authentic Sichuan Twice Cooked Pork and Fried Rice in a Village Kitchen

check it out guys it's Trevor James take a look at this we are deep in the village in Sichuan and today I am super excited to share with you the most amazing better than egg fried rice fried rice this is H Goro chaan twice cooked pork fried rice and it's so delicious we're going to make it right here take a look at this guys this is going to be like next level fried rice I'm going to be making it right here and then we've got young I the neighbor she's going to be showing us her version as well so we got two different versions today look at this is the walk station just got this set up and take a look at this guys inside this village house it's like a dream come true I'm renting this place

now practicing making Sichuan and Chinese recipes let me know what recipe you want to see next there's just unlimited opportunities and possibilities here take a look at this is the courtyard and it's just a dream to be here this is the Village Kitchen young I is going to be cooking her version in here as well so we got two versions let's take a look this is the Local Kitchen young I is going to be making her version of twice cooked pork here and we need to get the ingredients from the local market so let's just do it we got the rice boiling let's go to the market and get the ingredients niow yo wuha oh yeah wuho take a look at this guys this is what you need for twice cooked pork look at this streakiness on

here guys that's what you want fat lean for twice cooked pork and we're going to make this into to the most upgraded fried rice ever seen there we are guys we got all the ingredients for fried rice and let's go let's make this delicious dish h byebye bye here we are guys we got the ingredients H bye-bye we're going to make the most amazing fried rice now look at this deep in the village oh yeah look at this guys super pumped we got all the ingredients are oh she's oh don't okay here we go so we got swam meow garlic chives and D's Hong big leaks classic ingredients fororo and basically we're just going to make a huo and then fry it with rice it's going to be so delicious okay guys First Step fill up

your walk with water and we're going to boil it and put some pork belly in there let's just get some well water there we go okay guys so next is the meat we got that beautiful streaky pork belly and for this recipe you're going to use about half a portion of what you would normally use for twice cooked pork so take a look here normally you use about 200 100 G like from here to here but we're going to just use about half because this is going to be mixing with fried rice so normally that would be about one portion of huo we're going to just do about half maybe a little bit more than half and just slice it right there we go and young a is going to use a portion too so I'll cut her some right here as

well okay and we're going to burn the skin on this guys look at this you just want to burn it until it gets a bit crispy and yellow classic step for twice cooked pork right about there and then we're going to scrape that off after just like this guys you just want to take your blade and scrape the golden part off there see you can scrape the golden part off and then it's ready to boil okay next up guys you just take your big leak you really only need one and for this recipe twice cooked pork you just want to use the greens the green the top there it is just about that right there and then you can take a piece of ginger as well just a just like one finger and literally just chop it

into slices doesn't have to be too precise cuz this is just to boil in the water here we are guys we got the ingredients ready we're going to boil this pork along with some ginger and datong these big leaks we've got some Leo Chinese cooking wine and we're going to put some Sichuan peppercorn in as well so here we go let's just drop that pork into the walk make sure it's there's enough water to cover it and then we're just going to drop those leaks in the top the tops as well as some ginger and then you can just use a cap or two of this Chinese cooking wine and the whole purpose of this all these ingredients is just to uh they say to take away the odor basically and then

one more spoon here this is Sichuan peppercorn just add in a spoon of peppercorn there we go put it right in and boil 25 minutes it's been 25 minutes and the way you can test it literally you can just poke your Chopstick through and if it goes through really easily it's done that's perfect 25 minutes okay and here we are guys the pork is cooling down then we're going to slice our swam meow garlic chives for one portion you can use about three or four choots and we're going to separate this into the stems and the leaves so basically kind of just chop it in half there we go starting with the stems and for huo twice cooked pork you just want to give it a little Pat and then you can slice them into sort of horizontal strips they're going to

soak in more flavor that way just like see just like that and for these ones you can just do fairly small because it's in a fried rice so smaller than you normally would with the wigo twice cooked pork dish itself okay guys so we got all our ingredients ready pretty much take a look at this so here we are guys very simple dish we got the pork it's been boiled once it still needs to cool down you got to let it cool before you slice it then we've got swam meow the garlic chives and then we got another Classic this is do ban Jang look at this guys the most aromatic fermented broad bean paste with chili It's So packed with Umami this is really one of the so dishes of citan they call this the so of

sit one right here Doan Jang it's such an important part of Sichuan food and then we got LMA classic ingredient you can get this all over the world it's basically it's for the doer the fermented black beans inside there and that is going to also bring it another level of umami and then for the seasonings very simple as well because the do ban Jang itself is quite salty we're not going to add salt in we're just going to add in MSG some chicken essence and a little touch of sugar so it's basically just this here we got the pork we got the swam meow we got do banang Lama MSG chicken essence and sugar and then we're going to put rice in as well and we're just going to wait for this to

cool and then slice it and then make this beautiful dish okay guys and so here we go we're just going to separate when you portion in your rice just do the amount for two people basically just like a nice size Bowl here we are so pork is cooled down now and you just want to slice it basically Into Thin strips like pretty much as thin as you can take a look here the First Slice can be a little bit of cleaning slice just to get it even and then you just want to keep it just get your knife going back and forth and trying to get it as thin possible and I'm sure young I is going to be better than me at this but we just want thin slices of this streaky pork belly okay first step walk on high you want a

maen basically high heat there we go big Ladle this is a big Ladle of oil in the walk Maan so you want to basically swirl the oil there we go just like that oh yeah look at that and get the oil until it's smoking hot this is just going to get that oil just covering the walk silky smooth so when you put the meat in it's not going to stick so this will take about a minute or two and we're just going to get that nice and hot dump the oil back in there we go can just dump your oil back in into your oil bowl and now for most of this dish it's on medium heat so start your walk up medium heat and this is a sensitive oil dish it's quite oily so use it can be quite oily so use less oil about a third of a spoon third of a ladle and

First Step pork goes right in and you want to constantly be mixing it there's going to be a lot of fat released in this and you don't want it to be too oily and too fatty so we're going to dump that out once the oil is released basically until it starts to turn about Golden Brown and the pork starts to sizzle up that's when you want to dump the oil here we go look at this there we go look at that guys just wait till that curls up wait till it starts to get a bit golden and then we're going to dump the fat out oh this is going to be amazing oh young eyes is coming show Daniel oh yeah so see okay now look guys it's just starting to get golden and curl up right about now maybe just a touch longer and we are going to get rid of all that fat on the

bottom look at all that's all pork fat too much but the secret is you want to leave a little you don't want to get rid of all of it you want to leave just the right amount so here we go pour some pork fat and then look I'm going to leave touch just look at that just leave a touch in there just like that and then this is medium heat we're going to put a spoon of do ban Jang look at this guys just a spoon right there and a spoon away and then another spoon of L Ma just like that right in the walk and chaang ohang Ma mix it in oh look at that guys make sure all the meat is just coated in that dough banang once it's sh once it's aromatic then you can put your swam meow the garlic chives the root the base

there in there Chow that Chang oh yeah look at that guys still on medium Heat at the end you're going to put it up to high heat just about 20 seconds here and then oh yeah right about now still medium heat you're going to dump your rice in and the step here you want to smash it just like this you want to smash it to separate it and then mix it make sure all the rice is separate and that's a benefit of keeping it overnight so it's all separate you want every kernel separate medium heat there oh yeah and then you can sort of then you can mix it through make sure the dough banang is covering all the rice wow and then oh guys this smells fantastic once all the rice is completely coated and separate it's all smashed

through oh yeah look at that guys then you can add your Shang so a little bit of MSG half spoon little bit of G Jing one spoon this is chicken essence and a touch of bong just like that and then final step you want to put up Max heat and then put your swam meow tops in and stir fry vigorously oh look at that you just want to get it high heat in the end high heat just for the last literal seconds look at that oo there we go and then at the end you can just literally oh mix it all through heat off and serve oh and you can see we got a little Sizzle on there that's going to be a beautiful dish oh look at that this is better than egg fried rice wow look at that oh what a beauty seriously guys that is looking unreal ohing

J there it Isen Jing Jang young is GNA taste my rice now CH oh look at that get a little bit of pork Oh CH Chong get a little pork get a little rice wow guys that is delicious look at that oh the rice is coated with the do banang it's got the do banang Aroma it's got the swan meow garlic chives aroma as well it's just I also think it's pretty delicious sichan recipe look at that oh here we go guys this twice cooked pork fried rice little oil oh and I noticed she's purposely putting in less cuz this is an oily dish just a little t and then pork going right in look at try oh wow this is amazing guys so she's going to be look at that she's constantly adjusting the heat of the fire I'm a bit nervous how I'm going to

make a fried rice on here later so she's just making it higher heat right now by getting the flame up and I'm going to keep stirring to help her oh yeah look the oil she's going to get rid of some of that for sure oh you want to make until the oil comes out clear there we go okay here we go let's see what's next oh doang one spoon doang and one spoon of L Gama right here going in as well look at that oh and then swow going in this the classic ingredient that's the base of the garlic chive wow look at this guys oh seriously this is like 100 times better than regular egg fried rice it's got full sichan Aroma oh ginging Jing waying little bit of MSG and chicken essence oh wow and then you can see she's just

looking through the cabinet for her ingredients oh by tongue little bit of white sugar oh and look she's letting this pork Sizzle until it's brown and crispy like bacon that's got to be bringing it extra crispiness and then a little bit of these Sam that's the top of the samow oh ricean oh and then look at this technique she's pressing it down to separate all the grains oh and I can tell this is going to have some W some GUI cuz we're using fire to cook there's smoke in the air and it's extra hot now wow hi Bangla let's try it out here we go this isor real child fan oh look at the color on that oh and you can tell this pork is going to be crispy it's got that caramelized crispiness oh ch wow delicious that's unreal look at that

oh you want some wow that is one of the best rice dishes in the world guys it's packed with flavor young I made it and it's got walk you can see the flame in that it's like natural it's got the woodsy The Village flavor that's homecooked Village flavor we got the walk flavor in front the modern flavor and then we got the village flavor in here both delicious I think they're both great you can make this dish now follow along with the recipe in the description below that's better than an egg fried rice seriously one of the best fried Rices in my opinion a little oily you got to control your oil don't put too much and make sure to drain that pork fat because that is heavy but

seriously oh look at that hope you enjoyed the video guys hope you're loving this new series this is my dream to come out here and make recipes for you after 10 years of traveling full-time I've decided to slow down come back to the village and make recipes for you starting out with Sichuan and Chinese food what would you like to see me make next and I hope you love this series thanks so much for watching make sure to subscribe if you haven't already and leave me a comment down below thanks for watching guys