Recipe: Double-Cooked Pork (Chinese)

DOUBLE-COOKED PORK

"This is a typical Szechuan dish which is well known in the outer provinces."

2 lb. lean and fat pork
6 tablespoons vegetable oil
1 green sweet pepper (chopped and seeded)
1 dry chilli pepper (seeded and chopped)
3 teaspoons salted beans (soaked in water 20 minutes, drained and chopped)
1 slice root ginger (chopped)
7 tablespoons spring onion (chopped)
2 cloves garlic (chopped)
1/2 teaspoon salt
1 tablespoon hoisin sauce
1 tablespoon bean paste
2 teaspoons sugar
1 tablespoon soy sauce
3 tablespoons dry sherry

Boil the pork in water for 20 minutes. Drain, and slice into 2 inch x 1 inch x 1/5 inch pieces, through lean and fat.

Heat oil in a large frying pan. When very hot, add the pieces of pork, spread them out and fry over high heat for 2 minutes. Remove and drain, pouring any excess oil back into the pan.

Add shredded green pepper, salted beans and chilli pepper to the remaining oil. Stir-fry together for 1/2 minute.

Add salt, onion, ginger, garlic, hoisin sauce, and bean paste. Stir-fry together for 15 seconds.

Add sherry, soy sauce, and sugar. After stirring a few times to mix together, return the pork to the pan. Stir-fry for 1/2 minute and serve.

Source: Chinese Food by Kenneth Lo