Chinese Style Twice Cooked Pork
|Boneless lean pork||1 Pound (In 1 Piece)|
|Ginger slice||1⁄4 , crushed with the side of a cleaver (1 Quarter-Size)|
|Dry sherry||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Minced fresh ginger||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Green bell peppers/1 green and 1 red bell pepper||2 Small|
|Hot bean sauce/2 small, dry, hot chili peppers||2 Teaspoon, crumbled and seeded|
|Salad oil||3 Tablespoon|
|Whole green onions||3|
|Sweet bean sauce/Hoisin sauce||4 Teaspoon|
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.