Twice cooked pork (liang ban rou)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| - Ken Hom, Guest Chef MM:MK VMXV03A | ||
| 2 | pounds | To 2 1/2 lb fresh bacon or pork belly |
| 6 | Whole scallions | |
| 6 | Slices fresh ginger | |
| 1 | tablespoon | Salt |
| 6 | Scallions (green onions) | |
| 3 | tablespoons | Peanut oil |
| 2 | tablespoons | Finely chopped garlic |
| 1 | tablespoon | Finely chopped peeled fresh ginger |
| 1½ | tablespoon | Chili bean sauce |
| 1 | tablespoon | Rice wine or dry sherry |
| 1 | tablespoon | Light soy sauce |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Salt |
Directions
First boiled, then stir-fried, fresh pork ends up crispy and flavorful. ADD TO LARGE POT of boiling water: bacon or pork belly, scallions, ginger, salt. Cover tightly; simmer for 1½ hours.
Remove meat with slotted spoon and drain well. Discard liquid. When bacon or pork belly has cooled, cut it into thin ¼-inch slices. Cut scallions into 3-inch pieces. Heat wok or large saute pan until hot.
Add oil and pork and stir-fry for 10 minutes. Drain any excess oil.
Add garlic and ginger; stir-fry 10 seconds. Add scallions and stir-fry 3 minutes. Add the other ingredients; stir-fry 3 minutes, mixing well. Serve at once.