Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | - Ken Hom, Guest Chef MM:MK VMXV03A |
2 pounds | To 2 1/2 lb fresh bacon or pork belly |
6 \N | Whole scallions |
6 \N | Slices fresh ginger |
1 tablespoon | Salt |
6 \N | 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 |
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.