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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
