Twice-Cooked Pork
Twice-Cooked Pork (Szechwan)
1 pound lean boneless pork (such as
shoulder or butt), in 1 piece
1 tablespoon dry sherry
1 thin, quarter-size slice fresh ginger,
crushed with the side of a cleaver
3 scallions (including tops)
2 tpss hot bean sauce or 2 small dried
hot red chiles, crumbled
4 tpss sweet bean sauce or hoisin sauce
1 tablespoon soy sauce
1 tps sugar
2 small green bell peppers or 1 each
small green & red bell pepper
3 Tbspvegetable oil
1/2 tps salt
2 cloves garlic, minced
1 tps minced fresh ginger
Place pork, sherry & ginger slice in a 2-quart pan
Cut 1 of the scallions in half crosswise & add to pork, then add enough water to barely cover meat
Bring to a simmer; cover & simmer until meat is tender when pierced (about 45 min)
Lift meat from broth & refrigerate until cold
Cut meat into 1 1/2-inch square pieces about 1/8 inch thick
In a bowl, combine hot bean sauce (or red chiles), sweet bean sauce, soy sauce & sugar
Seed bell peppers & cut into 1 inch squares; cut remaining 2 scallions into 1-inch lengths
Place a wok over high heat; when wok is hot, add 2 Tbspof the oil
When oil is hot, add bell peppers & stir fry for 1 1/2 min, adding a few drops of water if wok appears dry
Sprinkle with salt & stir once, then remove peppers from wok
Add remaining 1 tablespoon oil to wok
When oil begins to heat, add garlic & minced ginger & stir once; then add pork & stir-fry for 1 minute
Add bean sauce mixture & toss until pork is coated with sauce
Return bell peppers to wok along with onion
Stir for 30 seconds to heat through
Makes 3 or 4 servings
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