Liang Ban Rou (Twice-Cooked Pork)

Course : Chinese
Serves: 6
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2 1/2 pounds bacon
6 medium scallions
6 slices fresh ginger
1 tablespoon salt
6 medium scallions
3 tablespoons peanut oil
2 tablespoons garlic
1 tablespoon fresh ginger
1 1/2 tablespoons chili bean sauce
1 tablespoon dry sherry
1 tablespoon light soy sauce
2 teaspoons sugar
1 teaspoon salt

Preparation / Directions:

ADD TO LARGE POT of boiling water: bacon or pork belly, scallions, ginger, salt. Cover tightly; simmer for 1 1/2 hours. Remove meat with slotted spoon and drain well. Discard liquid. When bacon or pork belly has cooled, cut it into thin 1/4-inch slices. Cut scallions into 3-inch pieces. Heat wok or large sauté pan until hot. Add oil and pork and stir-fry for 10 minutes. Drain any excess oil. Add garlic and ginger; stir-fry 10 seconds. Add scallions and stir-fry 3 minutes. Add the other ingredients; stir-fry 3 minutes, mixing well. Serve at once.

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