Chinese Style Twice Cooked Pork Recipe
Twice Cooked Pork has a different taste. Twice Cooked Pork gets its taste from pork meat cooked with sauce and flavored with sherry. Twice Cooked Pork is cherished by pork lovers.
Ingredients
1 pound boneless lean pork, in 1 piece
1 tablespoon dry sherry
1 quarter-size slice fresh ginger, crushed with the side of a cleaver
3 whole green onions
2 teaspoons hot bean sauce or 2 small, dry, hot chile peppers, crumbled and seeded
4 teaspoons sweet bean sauce or hoisin sauce
1 tablespoon soy sauce
1 teaspoon sugar
2 small green peppers or 1 green and 1 red bell pepper
3 tablespoons salad oil
1/2 teaspoon salt
2 cloves garlic, minced
1 teaspoon minced fresh ginger
Directions
In a 2-quart pan, place pork, sherry, and the slice of ginger.
Cut 1 of the green onions in half and add to pork.
Add enough water to barely cover; bring meat to simmering.
Cover and simmer until meat is tender when pierced with a fork (about 45 minutes).
Remove meat from broth and chill.
When meat is cold, cut in 1 1/2 by 1 1/2 inch pieces 1/8 inch thick.
The fatty parts of the meat are considered a delicacy, but remove them if you wish.
In a bowl, combine the hot bean sauce or chile peppers, sweet bean sauce, soy, and sugar.
Seed green peppers and cut in 1-inch squares.
Cut the remaining 2 green onions in 1-inch lengths.
Heat a wok or wide frying pan over high heat.
When pan is hot, add 2 tablespoons of the oil.
When oil is hot, add peppers and stir-fry for 1 1/2 minutes, adding a few drops water if pan appears dry.
Sprinkle with salt, stir once, then remove peppers from pan.
Add the remaining 1 tablespoon oil to pan.
When oil begins to heat, add garlic and minced ginger.
Stir once, then add pork and stir-fry for 1 minute.
Add bean sauce mixture and toss until pork is coated with sauce.
Return peppers to pan along with onion.
Stir and cook for 30 seconds to heat through.
Cut 1 of the green onions in half and add to pork.
Add enough water to barely cover; bring meat to simmering.
Cover and simmer until meat is tender when pierced with a fork (about 45 minutes).
Remove meat from broth and chill.
When meat is cold, cut in 1 1/2 by 1 1/2 inch pieces 1/8 inch thick.
The fatty parts of the meat are considered a delicacy, but remove them if you wish.
In a bowl, combine the hot bean sauce or chile peppers, sweet bean sauce, soy, and sugar.
Seed green peppers and cut in 1-inch squares.
Cut the remaining 2 green onions in 1-inch lengths.
Heat a wok or wide frying pan over high heat.
When pan is hot, add 2 tablespoons of the oil.
When oil is hot, add peppers and stir-fry for 1 1/2 minutes, adding a few drops water if pan appears dry.
Sprinkle with salt, stir once, then remove peppers from pan.
Add the remaining 1 tablespoon oil to pan.
When oil begins to heat, add garlic and minced ginger.
Stir once, then add pork and stir-fry for 1 minute.
Add bean sauce mixture and toss until pork is coated with sauce.
Return peppers to pan along with onion.
Stir and cook for 30 seconds to heat through.
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