Twice Cooked Pork
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 teaspoons hot bean sauce or 2 small dried hot red chiles, crumbled
4 teaspoons sweet bean sauce or hoisin sauce
1 tablespoon soy sauce
1 teaspoon sugar
2 small green bell peppers or 1 each small green and red bell pepper
3 tablespoons vegetable oil
1/2 teaspoon salt
2 cloves garlic, minced
1 teaspoon minced fresh ginger
Place pork, sherry and ginger slice in a 2-quart pan. Cut 1 of the scallions 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.
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 and sugar.
Seed bell peppers and 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
tablespoons 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 tablespoon 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 for 30 seconds to heat
Makes 3 or 4 servings.