Twice Cooked Pork

Recipe Ingredients

1 lb	454g / 16oz	Pork shoulder - boneless & lean, whole piece
1 tablespoon	15ml	Dry sherry
1		Ginger - crushed
3		Green onions - including tops
2 teaspoons	10ml	Hot bean sauce or
2		Red chili peppers - dried, crushed
4 teaspoons	20ml	Hoisin sauce
1 tablespoon	15ml	Soy sauce
1 teaspoon	5ml	Sugar
1		Red and green bell peppers
3 tablespoons	45ml	Oil
1/2 teaspoon	2.5ml	Salt
2		Garlic - minced
1 teaspoon	5ml	Ginger - minced

Recipe Instructions

Place pork, sherry, and ginger slice in a 2-quart pan. Cut 1 of the green onions in half crosswise and add to pork, then add enough water to barely cover meat. Bring to a simmer; cover and simmer until meat is tender when pierced (about 45 minutes).

Lift meat from broth and refrigerate until cold. Then cut into 1 1/2-inch-square pieces about 1/8 inch thick. (The fatty parts are considered a delicacy, but remove them if you wish.)

In a bowl, combine hot bean sauce, hoisin sauce, soy, and sugar. Seed bell peppers and cut into 1-inch squares; cut remaining green onions into 1-inch lengths.

Place a wok over high heat; when wok is hot, add 2 tbs. of the oil. When oil is hot, add bell peppers and stir fry for 1 1/2 minutes, adding a few drops of water if wok appears dry.

Sprinkle with salt and stir once, then remove peppers from wok.

Add remaining 1 tbs. oil to wok. When oil begins to heat, add garlic and minced ginger and stir once; then add pork and stir-fry for 1 minute

Add bean sauce mixture and toss until pork is coated with sauce.

Return bell peppers to wok along with onion. Stir-fry for 30 seconds to heat through.

Source:
Sunset Stir-fry Cookbook

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