Twice Cooked Pork

Course : Chinese
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 pound pork shoulder -- boneless and lean, whole piece
1 tablespoon dry sherry
1 slice ginger -- crushed
3 whole green onions -- including tops
2 teaspoons hot bean sauce or
2 medium red chili peppers -- dried, crushed
4 teaspoons hoisin sauce
1 tablespoon soy sauce
1 teaspoon sugar
1 medium red and green bell peppers
3 tablespoons oil
1/2 teaspoon salt
2 cloves garlic
1 teaspoon ginger -- minced

Preparation / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chinese Recipes