Twice-Cooked Pork (Szechwan)
- 1 pound lean boneless pork (such as shoulder or butt), in 1 piece
- 1 tablespoon dry sherry
- 1 thin, quarter-size slice fresh ginger, crushed with the side of a cleaver
- 3 scallions (including tops)
- 2 teaspoons hot bean sauce or 2 small dried hot red chiles, crumbled
- 4 teaspoons sweet bean sauce or hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2 small green bell peppers or 1 each small green and red bell pepper
- 3 tablespoons vegetable oil
- 1/2 teaspoon salt
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- Place pork, sherry and ginger slice in a 2-quart pan.
- Cut 1 of the scallions in half
crosswise and add to pork, then add enough water to barely cover
meat. Bring to a simmer; cover and simmer until meat is tender when
pierced (about 45 minutes).
- Lift meat from broth and refrigerate until cold.
- Cut meat into 1 1/2-inch square pieces about 1/8 inch thick.
- In a bowl, combine hot bean sauce (or red chiles),
sweet bean sauce, soy sauce and sugar. Seed bell peppers and cut
into 1-inch squares; cut remaining 2 scallions into 1-inch lengths.
- Place a wok over high heat; when wok is hot, add 2 tablespoons of
the oil. When oil is hot, add bell peppers and stir fry for 1 1/2
minutes, adding a few drops of water if wok appears dry.
- Sprinkle with salt and stir once, then remove peppers from wok.
- Add remaining
1 tablespoon oil to wok. When oil begins to heat, add garlic and
minced ginger and stir once; then add pork and stir-fry for 1 minute.
- Add bean sauce mixture and toss until pork is coated with sauce.
Return bell peppers to wok along with onion. Stir for 30 seconds
to heat through.
Yield: 3 to 4 servings