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.
Twice-Cooked Pork is a colorful and delicious stir-fry recipe that is (as with most stir-fry recipes) very easy to prepare. Twice-Cooked Pork derives its name from the fact that the
pork is indeed cooked twice. First, lean pork (such as pork shoulder or butt) is simmered for 45 minutes in water seasoned with fresh ginger root and dry sherry (this adds seasoning and tenderness to the pork). The cooked pork is chilled, then cut into thin slices and stir-fried with the other ingredients, spices and sauce, taking only 3-4 minutes. Twice-Cooked Pork features these twice-cooked thin bite-size slices of lean pork, green onions and red and green bell peppers stir-fried with garlic and ginger, then mixed with a wonderful peppery sauce made with hoison sauce, soy sauce, dried red chilies and a small amount of sugar. Twice-Cooked Pork is delicious served alone or with rice. Orange slices garnish this meal nicely and can add even more color to your presentation!
Recipe▼
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.
