Twice Cooked Chile Pork Food

TWICE-COOKED PORK (HUI GUO ROU)

Steps:

• Place the pork in a large saucepan and cover with water; bring to the boil.
• When it is boiling, add the mirin and ginger.
• Cook the pork for 20 minutes, then remove from the water and allow to cool (discard the other contents of the pan).
• When the pork is cool enough to handle, slice across the grain as thinly as possible in pieces about 2 inches long.
• Clean the leek and slice in half lengthwise, then slice in 1 inch pieces.
• Clean the bell pepper, remove seeds, and chop in pieces similar in size to the leek.
• Heat a wok over medium-high to high heat.
• Add the oil, and when it is hot, add the flattened garlic clove.
• Fry the garlic until it is very brown, then remove it and discard.
• Add the chopped leek to the wok, and cook for 1 minute, stirring all the while.
• Add the bell pepper pieces, and cook for about 30 seconds, stirring continuously.
• Push the vegetables to the side of the wok and add the sambal oelek in the middle; heat briefly.
• Add the soybean paste, soy sauce, and the pork slices, mixing all well and insuring the pork is covered with all the spicy mixture.
• Cook only for another 1-2 minutes, until everything is heated through.

TWICE-COOKED PORK

Steps:

• Place pork, 6 scallions, ginger and salt in large pot. Add water to cover. Bring to a boil, cover, and simmer 1 1/2 to 2 hours, until tender. Remove meat, and discard liquid. When pork has cooled, remove skin and any bones. Cut meat in half crosswise, then slice it thinly lengthwise.
• Slice remaining scallions lengthwise, then in 3-inch pieces.
• Heat oil in wok or skillet. When very hot, add pork and stir-fry until lightly browned, 6 to 8 minutes. Pour off excess oil and fat. Add garlic and ginger, and stir-fry 10 seconds. Add scallions, and stir-fry 2 minutes. Add chili paste, rice wine, soy sauce, sugar and Sichuan pepper, and stir-fry another minute. Scatter with cilantro and serve.

TWICE-COOKED PORK

Steps:

• In a large saucepan, place pork, water, soy sauce, slice of ginger, and star anise, and cook, uncovered, over medium heat, for 1 hour.
• Remove pork from liquid and cool thorughly; then slice into thin medallions.
• Mix together miso, sriracha, sherry, vinegar, and sugar, set aside.
• Stir-fry garlic, ginger, and red peppers in wok with oil over high heat for a few seconds, then add onions and pork slices, and cook for about 1 minute.
• Add the bell peppers and cook a few minutes more until the peppers are crisp-tender.
• Add reserved miso sauce mixture and cook until heated through.
• Serve with steamed hot rice.