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Twice Cooked Pork

Category

Chinese

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Ingredients

1 Lb Pork Shoulder, Boneless & Lean -- whole piece
1 Tbsp Dry Sherry
1 Slice Ginger -- crushed
3 Whole Green Onions -- including tops
2 Tsp Hot Bean Sauce <<>>
2 Red Chili Peppers -- dried, crushed
4 Tsp Hoisin Sauce
1 Tbsp Soy Sauce
1 Tsp Sugar
1 Ea Red And Green Bell Peppers
3 Tbsp Oil
1/2 Tsp Salt
2 Cloves Garlic -- minced
1 Tsp Ginger -- minced

Procedures

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.

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<h1>Twice Cooked Pork</h1>
 Ingredients :
 1 Lb Pork Shoulder, Boneless & Lean -- whole piece 
 1 Tbsp Dry Sherry 
 1 Slice Ginger -- crushed 
 3 Whole Green Onions -- including tops 
 2 Tsp Hot Bean Sauce <<<Or>>> 
 2 Red Chili Peppers -- dried, crushed 
 4 Tsp Hoisin Sauce 
 1 Tbsp Soy Sauce 
 1 Tsp Sugar 
 1 Ea Red And Green Bell Peppers 
 3 Tbsp Oil 
 1/2 Tsp Salt 
 2 Cloves Garlic -- minced 
 1 Tsp Ginger -- minced <hr hieght="1">
 Procudures
 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. 
 More <a href="http://www.recipeflog.com" title="Free recipe">free recipes</a>

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