Twice-Cooked Pork
 
 
1 lb.  lean boneless pork (shoulder or butt), in one piece
1 Tbsp  dry sherry
1   quartersize slice fresh ginger, crushed
3   green onions
2 tsp  hot bean sauce; or 2 small dried hot red chilies, crumbled
4 tsp  sweet bean sauce or hoisin sauce
1 Tbsp  soy sauce
1 tsp  sugar
2 small  green bell peppers or 1 each green and red bell pepper
3 Tbsp  vegetable oil
1/2 tsp  salt
2   garlic cloves, minced or pressed
1 tsp  minced fresh ginger
 
in a 2-quart pan, combine pork, sherry, and ginger slice. cut one of the 
onions in half crosswise and add to pan; then add just enough water to 
cover meat. bring to a simmer; then cover and simmer until meat is tender 
when pierced, about 45 minutes. lift meat from cooking liquid; discard 
liquid and refrigerate meat until cold. then cut meat into 1 1/2-inch 
square pieces about 1/8-inch thick; trim and discard fat. in a bowl, stir 
together hot bean sauce, sweet bean sauce, soy sauce, and sugar. seed bell 
peppers and cut into 1-inch squares; cut remaining 2 onions into 1-inch 
lengths. place a wok or wide frying pan over high heat. when pan is hot, 
add 2 tablespoon of the oil. when oil is hot, add bell peppers and cook, 
stirring, for 1 1/2 minutes; add a few drops of water if pan appears dry. 
sprinkle peppers with salt and stir once, then remove from pan. add 
remaining oil to pan. when oil begins to heat, add garlic and minced 
ginger and stir once; then add meat and cook, stirring, for 1 minute. add 
bean sauce mixture and toss until meat is coated with sauce. return 
peppers to pan, add onions, and cook, stirring, until heated through, 
about 30 seconds. makes 4 servings 
 
-- 
(ID: 12421) Mirror: rec.food.recipes: Sat, May 31, 2003


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