TWICE COOKED PORK / A SZECHUAN RECIPE
Adapted from a recipe by Rhonda Parkinson,

Hui Guo Rou Pork is boiled and then stir-fried in this authentic recipe from Szechuan.

1/2 lb pork
1 leek
1 green bell pepper (choose jalapeno pepper for better taste)
1 red bell pepper
1 teaspoon salt
2 tablespoons cooking oil
1 tablespoon chili paste
1 tablespoon light soy sauce

Bring a large pot of water to a boil. Add the pork, return to a boil, and then let the pork simmer for twenty minutes.
While pork is boiling, prepare the vegetables.

Wash and drain the leeks and bell peppers and cut into chunks.

When pork has finished boiling, remove and let cool. Cut the pork into thin matchbox slices.

Add the salt to the pork pieces with your fingers. Stir and mix to make sure the meat is coated.

Heat wok. When hot, add the vegetable oil.

Stir-fry the vegetables, adding the leeks first, then the green peppers and finally the red peppers. Stir-fry the vegetables until they are tender but still firm and not mushy.

Add the chili paste, soy sauce, and the pork slices.

Blend and cook together for 1 -2 minutes. Serve hot.