Serves: 6
Total Calories: 54
1. Place pork and water in a heavy pan. Bring to a boil, then simmer, covered, 1 hour. Drain, reserving liquid for stock. Let meat cool.
2. Cut pork against the grain in 1/4-inch slices, then in strips 1 by 2 inches. Cut scallion stalk in 1-inch sections. Crush garlic. Mince ginger root.
3. Heat oil. Add salt, then garlic, and brown lightly. Discard garlic. Add pork strips and stir-fry to brown (2 to 3 minutes).
4. Add scallion, ginger, soy sauce, sugar and Tabasco. Stir-fry to blend well (about 2 minutes more).
NOTE: This dish is called "Twice-Cooked" because the pork is both simmered and stir-fried. The best cuts for this are whole pork chops, boned fresh ham, or Five-Flower pork.
VARIATIONS:
* For the Tabasco, substitute either hot pepper oil or a dash of cayenne pepper.
* In step 1, add to water 1 slice fresh ginger root and 1 teaspoon sherry.
* In step 3, omit the garlic and add to heated oil: 2 green peppers, 1 red pepper, several small red hot peppers, and 1/2 cup bamboo shoots, all diced. Stir-fry 1 to 2 minutes then add pork. In step 4, for the seasonings given, substitute 1 1/2 tablespoons hoisin sauce mixed with 2 tablespoons water and 1 teaspoon sugar.
* Mince the garlic instead of crushing it and add to heated oil with minced ginger. At the same time, add 1 tablespoon fermented black beans (soaked), mashed. Stir-fry 1 minute, then add pork and 1/2 teaspoon hot pepper flakes. In step 4, for the seasonings given, substitute 2 tablespoons soy sauce and 1/4 cup reserved pork stock. Cook, covered, 2 to 3 minutes. Serve pork over stir-fried cabbage or spinach.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Twice-Cooked Pork I recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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