Twice-cooked Pork
From bondc 17 years ago- 10 minutes to make
- Serves 4
Sigh. I had the most amazing twice-cooked pork at the Szechuan Gourmet in midtown, and dislike every recipe I have for it (WAY too sweet), so I've been trying to recreate what I had there. This is as close as I've come,and it's pretty good, if I do say so myself. Read more See less
Ingredients
- 1 lb. pork belly (probably only available in your Asian market -- if you can't find it, substitute boneless ribs) shopping list
- 1 leek shopping list
- 1 bell pepper shopping list
- 1 T. oil shopping list
- 2 T. Szechuan chili paste with garlic shopping list
- 1/2 T. hoisin sauce shopping list
- 1 T. black vinegar shopping list
- 1/2 T. dark soy sauce shopping list
- sesame oil shopping list
How to make it
- Place the pork in a pan, cover with water, bring to a boil, and simmer for twenty minutes. Drain and put the pork in the refrigerator (you want it to get quite cold -- it makes slicing it easier).
- When the pork is cold, take it out. The key (especially if you're using pork belly) is to slice it as thinly as possible. Slice the pork into extremely thin slices, and reserve.
- Cut off the root end of the leek and cut it on the bias into very thin slices. Stem and seed the pepper and cut it into small squares.
- Heat a wok until extremely hot over a very high flame. Add the oil and swirl, then add the pork slices. Stir-fry them -- and this is extremely important -- just until they begin to brown on both sides. Add the leeks and pepper, and stir-fry for a few seconds, until hot.
- Add the chili paste, hoisin, vinegar, and soy. Stir-fry for about a minute, until everything is hot. Drizzle with sesame oil, and serve.
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