Twice Cooked Pork
You first boil the pork and then fry the pork, as the name of
the dish suggests. There are many variations of this dish. Below
you can find mine.
Ingredients
For
three:
600-800 g pork
2 tbsp oil
1-2 fresh red chillies
2-3 garlic gloves, chopped
1 cm ginger, chopped
1,5 tbsp black bean sauce
1 tbsp soy sauce
1 tbsp rice wine (or dry sherry)
1/2 tbsp dark rice vinegar
1/2 dl water (or meat stock)
6 cm leek or 3 spring onions, chopped
4 leaves of Chinese cabbage, chopped
1 ball pepper, chopped into 2 cm pieces
Instructions
1.
Put the pork meat into a kettle. Pour boiling water and let
it simmer for 40 minutes covered
with a lid.
2.
Lift the meat from the kettle and let it cool down. Cut the
meat into thin slices. Save the meat stock.
3.
Heat the oil in a wok pan and fry the pork until nicely browned.
4.
Add garlic, chili and ginger. Stir and fry for a moment.
5.
Add the black bean sauce, soy sauce, rice wine and vinegar.
Mix well.
6.
Add the Chinece cabbage and ball pepper (capsicum).
7.
Stir and fry for a minute. Add the leek. Pour some water and
fry for a moment until the vegetables are sligtly softened but
still crispy.
8.
Serve with rice.
