Chinese Twice Cooked Pork Belly (huí guō ròu)

This colorful dish, Chinese Twice Cooked Pork Belly, is common in Southwest China and involves two distinct cooking methods: simmering followed by stir-frying with vegetables.

Chinese Twice Cooked Pork Belly

Chinese Twice Cooked Pork Belly (huí guō ròu)

Course Main Course
Cuisine Chinese
Servings 6
Calories 470 kcal

Ingredients
  

  • lbs pork belly without skin
  • 1” knob ginger, chopped
  • 2 green onions
  • A few peppercorns
  • 2 tbsp cooking wine
  • 1 carrot
  • 1 leek, trimmed (white part only)
  • 1 bell pepper (any color)
  • 5 cloves garlic
  • 2 fresh chili peppers
  • 2 tbsp vegetable oil
  • 2 tbsp sweet bean sauce
  • 1 tbsp jarred crushed pepper
  • 1 tbsp sugar
  • 2 tbsp soy sauce

Instructions
 

  • Put the pork belly in a pan and cover with cold water.  Add ginger.  Cut the white ends from the green onions and add those as well, followed by the cooking wine and peppercorns.  
  • Bring the water to a boil for 20 minutes.  Immediately transfer pork to cold water and soak for 10 minutes.
  • Cut green onions, leek, carrot and pepper into 1” slices.  Slice garlic and chili peppers.
  • Thinly slice pork belly. 
  • Heat vegetable oil in a heavy skillet or wok.  Add pork belly and cook until all the fat has been rendered.  Add bean sauce, crushed pepper, sugar and soy sauce.  Cook and stir until well incorporated.
  • Put carrots in the pan and saute them for a minute or two.  Add leek, garlic and bell pepper and chili peppers. Saute until the vegetables are cooked to your preference, adding green onions in the last few minutes.
  • Serve with rice or noodles, if desired.
  • Hack:  You can replace the carrot and pepper with whatever vegetables you prefer or have on hand.
  • Hack:  You can substitute sweet bean paste or hoisin sauce for the sweet bean sauce. 
  • Hack:  Leftovers can be stored, tightly covered, in the refrigerator for up to 5 days or frozen in serving-sized portions for up to 3 months
  • Hack:  Check the produce department for loose, single carrots.  If you don’t see them, ask a clerk if they’re available.   
Keyword asian cooking video, Asian cuisine, Asian food, Chinese cooking video, Chinese cuisine, Chinese food, Chinese Twice Cooked Pork Belly, cooking video, Homemade Asian food, Homemade Chinese food, huí guō ròu, pork belly recipe

For more instructional videos for making traditional Chinese cuisine at home, visit Yuhong’s Country Kitchen on YouTube! Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

Homemade Easy Zucchini Bread Bites

We had lots of zucchini so Grandma and Lily teamed up to make some easy zucchini bread bites! Vegetables make this a healthier choice over other quick breads!

Easy Zucchini Bread Bites

Course Snack
Servings 26 cakes
Calories 95 kcal

Ingredients
  

  • 1 cup raisins
  • cup flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • tsp cinnamon
  • ½ tsp ground nutmeg
  • ½ cup vegetable oil
  • 1 egg, room temperature
  • ¼ cup applesauce, room temperature
  • ½ cup  brown sugar
  • ½ cup sugar
  • 2 tsp vanilla extract
  • 1 cup shredded zucchini 

Instructions
 

  • Preheat oven to 350℉.  Spray wells of Pampered Chef Brownie Bite Pan with cooking spray.   
  • Measure raisins into a heatproof bowl and cover with hot water.  Allow to soak for one hour.
  • In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeg.  
  • In a separate bowl, mix together oil, egg, applesauce, brown sugar, sugar, and vanilla until well blended.  Fold in raisins and zucchini.
  • Pour wet ingredients into dry ingredients and stir until well incorporated.
  • Transfer batter to Pampered Chef Batter Dispenser.  Pipe batter into the wells of the brownie bite pan and bake for 8 minutes or until a toothpick inserted into the cake comes out clean.
  • Remove bites from pan to cooling rack. Serve warm or cold.
  • Hack:  Wrap zucchini bread tightly and store it at room temperature for up to 3 days or refrigerate for up to a week.  It can be frozen for up to 3 months.
Keyword cooking video, kids recipe, Lily Rose Kindergarten Cook, quick bread, snack, zucchini, zucchini bread

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Flourless Oatmeal Bars

These gluten-free flourless oatmeal bars are made with chickpeas instead of flour! Chickpeas are low in fat, high in fiber and rich in antioxidants.

Flourless Oatmeal Bars
(Published by Pampered Chef)

 

1 can (15-16 oz or 398 mL) chickpeas, drained and rinsed

2   eggs

½ cup (125 mL) reduced-fat creamy peanut butter

1 tsp (5 mL) vanilla extract

⅔ cup (150 mL) white chocolate morsels, divided

½ cup (125 mL) quick-cooking oats

⅓ cup (75 mL) dried cranberries

⅓ cup (75 mL) packed brown sugar

½ tsp (2 mL) baking soda

¼ tsp (1 mL) salt

 

Preheat the oven to 350°F (180°C). Lightly spray the wells of a Brownie Pan with nonstick cooking spray.

Place chickpeas and eggs in the Manual Food Processor and process until they’re well blended.

Carefully remove the blade from the processor bowl, and transfer the chickpea mixture to the Classic Batter Bowl. Add the peanut butter and vanilla, then mix well with a Small Mix ‘N Scraper®. Add ⅓ cup (75 mL) of the morsels, oats, cranberries, brown sugar, baking soda, and salt. Mix until combined.

Using a Small Scoop, divide the mixture evenly into the wells of the pan. Gently spread the mixture with the back of the Scoop. Bake for 16–18 minutes or until a wooden pick inserted in the centers comes out clean.

Place the remaining ⅓-cup (75-mL) morsels in a 1-cup (250-mL) Prep Bowl and microwave on HIGH for 1 minute, stirring every 15 seconds or until melted. Transfer the morsels to a small resealable plastic bag (see cook’s tips).

Move the pan from the oven to the Stackable Cooling Rack, and let cool for 5 minutes. Trim a small corner off the bag, and drizzle chocolate evenly over the tops of the bars. Serve with Mini Nylon Serving Spatula.

12  servings

Calories 190, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 35 mg, Sodium 270 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 16 g, Protein 6 g

Cook’s Tips:
To fill the plastic bag with melted chocolate, place a small resealable plastic bag over the rim of the Mini Measure-All® Cup with one corner pointing into the cup. Pour melted chocolate into the bag. Remove bag and twist top.

Hack:  To see more videos from Lily-Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

Hack: Read my review of the KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer here.

 

Fresh Made Lemonade By The Glass

Lily-Rose: Kindergarten Cook is at it again! In this episode, Khloe and Lily master a cool, refreshing summer classic: Fresh Made Lemonade By The Glass.

Fresh Made Lemonade By The Glass

 

1 medium lemon

¾ cup water

1-2 tbsp sugar or to taste

Ice

 

Place the uncut lemon on the countertop or cutting board.  Roll the lemon back and forth a few times, pressing down firmly with the palm of your hand.

Cut the lemon in half and, using your hand or a juice extractor, squeeze as much juice out as possible.  A medium-sized lemon will yield approximately 3 tbsp of juice.

Pour lemon juice into a glass, passing it through a strainer or cheesecloth to catch seeds and pulp.

Add water and sugar to the glass.  Stir to dissolve sugar.

Add ice and serve immediately.

 

1 serving, 60-100 calories per serving, depending on sugar usage

 

Hack:  3 tbsp bottled lemon juice can be used in this recipe

Hack:  Honey, corn syrup, maple syrup, coconut sugar or another sweetener can be used to replace sugar

Hack:  Freshly squeezed lemon juice can be frozen for up to 3 months.  Pour into ice cube trays to freeze into individual cubes.

Hack:  To see more videos from Lily-Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

 

 

Homemade Macarons

These homemade macarons are a sweet meringue-based confection made with egg white, icing sugar, castor sugar, almond meal, and food coloring.

Homemade Macarons
(Courtesy: Penny Jacques)

 

1 cup fine almond flour (100 grams)

1¾ cups confectioners sugar (180 grams)

3 egg whites (room temperature) (100 grams)

¼ tsp cream of tartar

¼ cup caster sugar (40 grams)

4 -5 drops gel food coloring, any color

Fillings, such as jam, jelly, buttercream, ganache, curd, sweetened cream cheese and/or whipped cream

 

Before beginning the recipe, clean 3 bowls and mixer beater attachments to assure no residue is present.

Mix almond flour and confectioners sugar together.  Sift three times and set aside.

Beat egg whites and cream of tartar with an electric beater until frothy, about 4 minutes.  Gradually add caster sugar while continuing to beat whites.  Beat until whites form stiff peaks, another 4 minutes.

Add gel food coloring to achieve the desired color.  Continue beating for an additional 4 minutes or until stiff peaks return.

Add dry ingredients to egg whites.  Gently fold together with a rubber or silicone spatula by folding from the sides of the pan and dragging through the middle of the batter.  Make about 50 rotations until the batter runs smoothly from the spatula.  Test this by “drawing” a figure 8 with the batter that runs from the tip of the spatula.  If the figure comes out smoothly on the top of the batter in the bowl, it’s ready.

Gently transfer batter to a decorating bag and pipe 1½ “ circles onto a baking sheet lined with parchment paper, spaced about 1” apart.  Drawing circles on the parchment paper beforehand will help to keep the macrons uniform.

Tap the baking sheet gently on the counter several times to bring any air bubbles to the surface of the batter.  Use a toothpick to gently pop bubbles.

Allow macarons to rest at room temperature for about 60 minutes or until no wet spots show and a film has formed.  You should be able to touch the cookie gently without disturbing the batter.

Preheat oven to 350℉.  Cook on center rack for 13-14 minutes until set but not browned.  Allow to cool completely on the baking sheet (at least 20 minutes).

Turn cookies over and pipe desired toppings on the flat side.  Cover with another cookie, flat side down.

Refrigerate in a tightly sealed container for 24 hours.  Allow to set at room temperature for 20 minutes prior to serving.

 

Yield: 15 completed macarons,  115 calories per double cookie, fillings excluded

 

Hack:  Macarons can be refrigerated for up to 7 days

Hack:  Filled macarons can be tightly wrapped and frozen for up to 1 month, although some fillings may not maintain their desired consistency after being thawed.

Hack:  Unfilled macarons can be tightly wrapped and frozen for up to 3 months.

Hack:  To see more videos from Lily-Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

 

Baked Vanilla Donuts

Pampered Chef’s Baked Vanilla Donuts Recipe is delicious and this video will show you how easy it is to make donuts at home!

Baked Vanilla Donuts
(Courtesy:  Pampered Chef)

 

Donuts:

1 cup (250 mL) all-purpose flour

½ cup (125 mL) granulated sugar

½ tsp (2 mL) baking soda

¼ tsp 1 mL) salt

½ cup (125 mL) sour cream

¼ cup (50 mL) canola oil

1   egg

Glaze:

2 cups (500 mL) powdered sugar

2½ tbsp (37 mL) buttermilk or milk

½ tsp (2 mL) vanilla

 

Preheat the oven to 350°F (180°C). Brush the Donut Pan with oil.

For the donuts, combine the flour, sugar, baking soda, and salt in a medium bowl. Whisk in the remaining ingredients for donuts just until combined.

Place the Large Round Tip on the large Decorating Bag. Fill the bag with dough and pipe around each well until it’s about ¾ full. Bake for 8–10 minutes, or until the donuts spring back when lightly pressed. Remove from the oven to a Stackable Cooling Rack. Let the donuts cool in the pan for 5 minutes before releasing. Cool completely.

For the glaze, whisk together all of the ingredients in a small bowl. Place a sheet of parchment paper under the cooling rack. Spread the glaze evenly over the tops of the donuts using the Small Spreader. Let the donuts stand until the glaze sets.

Yield:  12 donuts, 220 calories per donut

Hack:  To see more videos from Lily-Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

Hack:  For a gluten-free dessert choice, check out Lily-Rose’s video “Pampered Chef Flourless Oatmeal bars!”

 

Apple Butter Muffins

Lily and Grandma make some Apple Butter Muffins using homemade apple butter in this latest episode of Lily-Rose: Kindergarten Cook!

Apple Butter Muffins

 

½ cup butter, softened

½ cup brown sugar

½ cup white sugar

½ cup milk

2 eggs

1¾ tsp baking powder

1½ cups flour

2 tsp vanilla

1 cup Old Fashioned Apple Butter

2 tbs cinnamon

1 tsp ground cloves

¾ cup raisin and chopped dates, soaked in water

Streusel Topping:

½ cup butter softened

1½ cup brown sugar

1 cup white sugar

½ cup old fashioned rolled oats

½ cup flour

2 tbsp cinnamon

 

Preheat oven to 350℉.

Cream together butter, brown sugar and white sugar until well combined.  Mix in milk and eggs.    Stir in baking powder and flour.

Add vanilla, apple butter, cinnamon and cloves.  Mix until smooth.  Drain raisins and dates and fold into batter.

Grease 18 muffin cups or line with muffin papers.  Fill each cup half full with batter.  Set aside.

Place all streusel ingredients into a medium-sized bowl.  Using a spoon or your hands, mix all ingredients until the mixture is well combined and crumbly.  Sprinkle evenly over the tops of muffins.

Bake for 25 minutes or until the internal temperature reaches 209℉.  Remove from the oven but allow muffins to remain in the pan until streusel has set up about 15 minutes.  Remove muffins to a cooling rack and allow them to cool completely before storing.

 

Serving size:  1 muffin, 325 calories per muffin

 

Hack:  Muffins can be stored, tightly cover, at room temperature for 5 days or frozen for up to 3 months.

Hack:  To see more videos from Lily-Rose and her friends, visit our YouTube channelDon’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

 

Homemade Pigs In A Blanket

Lily-Rose: Kindergarten Cook is at it again! This time she and her cousin create homemade pigs in a blanket that will be a hit with the whole family.

Homemade Pigs In A Blanket

 

1 lb mild pork sausage

1 cup flour

1 cup cornmeal

1 tbsp baking powder

½ cup sugar

½ tsp salt

2 eggs

1 cup milk

¼ cup honey

¼ cup butter, melted

 

Preheat oven to 350℉.

Heat a skillet over medium heat.  Add sausage and cook, breaking up pieces, until fully cooked, 10-14 minutes.  Drain off grease and allow to cool completely.

Mix together flour, cornmeal, baking powder, sugar and salt.

In a separate bowl, whisk together eggs, milk, honey and butter.  Add to flour mixture and mix until blended.

Stir in sausage.

Place 3 (12 ct.) silicone pig molds sheets on cookie sheets and coat with cooking spray.  Fill each mold with cornbread mixture.

Bake for about 15 minutes or until a toothpick inserted in the center of one comes out clean.  Allow pigs to cool completely before removing them from the mold.

Serve warm with honey mustard or ranch dipping sauce, if desired.

 

Yield:  36 pigs, 100 calories per pig

Hack:  For a smoother, less granular texture, mix cornmeal and milk.  Cover and allow to soak in the refrigerator for several hours or overnight.

Hack:  Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Hack:  To see more videos from Lily-Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

 

 

Homemade Pepperoni Pizza

Lily, Olivia and Khloe make homemade pepperoni pizza in this installment of Lily-Rose: Kindergarten Cook! The pizza dough is made ahead of time for easy assembly.

Homemade Pepperoni Pizza

 

1 basic pizza dough, after 4+ hour refrigeration

½ cup pizza sauce

2 cups grated extra-sharp cheddar cheese

25 slices pepperoni

 

Coat a 15”x10” baking sheet with cooking spray and press dough into the bottom of the pan.  Alternately, you can use one large or several smaller round pizza pans.  It can also be adjusted according to how thick or thin you prefer your pizza.

Cover the dough and let it rest for 30 minutes while you preheat the oven to 500℉.

Bake the crust for 5 minutes and remove it from the oven.

Top with pizza sauce, cheddar cheese and pepperoni.

Bake for an additional 8 minutes or until the crust is golden brown and the toppings are bubbly.  Allow to cool slightly before cutting.

 

8 servings, 380 calories per serving

Hack:  Cooked pizza slices can be wrapped and frozen for up to 3 months.

Hack:  To see more videos from Lily-Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

 

Chinese Potato Noodles

In this video, Yuhong’s Country Kitchen will show us how to make authentic Chinese potato noodles. It’s a quick and easy side dish for any meal!

Chinese Potato Noodles

 

1 large potato

2 tbsp vegetable oil

2 dried chili peppers (optional)

2 tbsp black (Chinese) vinegar

Pinch of salt

2 green onions

 

Wash and peel the potato.  Using a mandoline, spiralizer or knife, cut the potato into thin shreds, 2”-3” inches long.  Cover in cold water and soak for 3 minutes.  Rinse thoroughly to remove starch.

Heat oil and chili peppers (if desired) over high heat.  When the oil is hot, remove chilis and add potatoes, vinegar and salt.  Saute for 5 minutes and add green onions.

Serve hot or cold.  Store leftovers in the refrigerator for up to 5 days.

 

3 servings, 180 calories per serving

Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Hack:  For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!