Twice-Cooked Pork

Recipe Ingredients

1 lb	454g / 16oz	Boneless pork butt
8 oz	227g	Chicken broth
2 tablespoons	30ml	Cooking oil
8 tablespoons	120ml	Dried red chillies (small)
1 tablespoon	15ml	Chopped garlic
3		Spring onions - cut 1" lengths
8 oz	227g	Napa cabbage - cut bite-size
2 tablespoons	30ml	Hoisin sauce
2 teaspoons	10ml	Dark soy sauce
2 teaspoons	10ml	Light soy sauce
1/8 teaspoon	0.6ml	Salt
2 teaspoons	10ml	Cornflour - dissolved in
1 tablespoon	15ml	Water

Recipe Instructions

In a pan, combine the pork and chicken broth. Bring to the boil over high heat. Reduce the heat to low; cover and simmer until tender, 40 to 45 minutes. Remove the pork from the pan and let cool; reserve the broth. Cut the pork into thin slices.

Place a wok or wide frying pan over medium-high heat until hot. Add the oil, swirling to coat the sides. Add the chiles and garlic; cook, stirring, until fragrant, about 10 seconds. Add the pork and stir-fry for 1 minute. Add the onions and cabbage; stir-fry for 30 seconds.

Add the reserved broth, hoisin sauce, dark and light soy sauces, and salt. Cook until the cabbage is tender-crisp, about 3 minutes. Add the cornflour solution and cook, stirring, until the sauce boils and thickens.

This recipe yields 4 to 6 servings.

Source:
Chopstix at http://usa.chopstix.net/

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