Twice-Cooked Pork
Yield: 3-4 servings
Cook Time: About 50 minutes
Tips: Garnish with thin slices of fresh oranges.
Suggestion: Delicious served with or without rice.
Ingredients
- Pork
- 1 lb. lean boneless pork (such as pork shoulder or butt)
- 1 tablespoon dry sherry
- 1 1/8-inch slice fresh ginger, smashed with the flat side of a large knife
- 1 green onion (including top)
- Vegetables & Sauce
- 2 green onions (including tops)
- 2 small dried hot red chiles, crumbled (or 1/2 teaspoon red pepper flakes)
- 4 teaspoons hoison sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 small green bell pepper
- 1 small red bell pepper
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger
Directions
Pork
In a 2-quart pan, add pork, sherry and ginger. Cut green onion in half cross-wise, and add to pan. Add just enough water to cover pork. Bring to a simmer over medium heat, then reduce heat and cover. Simmer until meat is tender when pierced with a fork or knife (about 45 minutes).
Remove pork from the broth and place in a bowl or container and refrigerate until cold. Discard the broth. Once cold, remove fat from pork (if you prefer), then cut into 1 1/2-inch-square x 1/8-inch-thick pieces.
Vegetables & Sauce
In a small mixing bowl, whisk together crumbled chiles, hoison sauce, soy sauce and sugar. Set aside.
Remove seeds from green and red bell peppers and cut into 1-inch squares. Cut green onions at a diagonal into 1-inch lengths and set aside.
Place skillet or (wok) over high heat. When skillet or wok is hot, add 2 tablespoons of the oil. When oil is hot, add bell peppers and stir-fry for 1 1/2 minutes, adding 1-2 tablespoons of water if skillet or wok appears dry (to prevent burning). Sprinkle with salt and stir briefly. Remove peppers from wok and set aside.
Add remaining 1 tablespoon oil to skillet. When oil begins to heat, add garlic and minced ginger and stir briefly to spread around. Add pork pieces and stir-fry for about 1-2 minutes. Add sauce mixture and toss until pork is thoroughly coated.
Return bell peppers and onion to skillet and stir-fry again for about 30 seconds (or until heated through). Serve alone or with rice.
In a 2-quart pan, add pork, sherry and ginger. Cut green onion in half cross-wise, and add to pan. Add just enough water to cover pork. Bring to a simmer over medium heat, then reduce heat and cover. Simmer until meat is tender when pierced with a fork or knife (about 45 minutes).
Remove pork from the broth and place in a bowl or container and refrigerate until cold. Discard the broth. Once cold, remove fat from pork (if you prefer), then cut into 1 1/2-inch-square x 1/8-inch-thick pieces.
Vegetables & Sauce
In a small mixing bowl, whisk together crumbled chiles, hoison sauce, soy sauce and sugar. Set aside.
Remove seeds from green and red bell peppers and cut into 1-inch squares. Cut green onions at a diagonal into 1-inch lengths and set aside.
Place skillet or (wok) over high heat. When skillet or wok is hot, add 2 tablespoons of the oil. When oil is hot, add bell peppers and stir-fry for 1 1/2 minutes, adding 1-2 tablespoons of water if skillet or wok appears dry (to prevent burning). Sprinkle with salt and stir briefly. Remove peppers from wok and set aside.
Add remaining 1 tablespoon oil to skillet. When oil begins to heat, add garlic and minced ginger and stir briefly to spread around. Add pork pieces and stir-fry for about 1-2 minutes. Add sauce mixture and toss until pork is thoroughly coated.
Return bell peppers and onion to skillet and stir-fry again for about 30 seconds (or until heated through). Serve alone or with rice.