Twice cooked pork (liang ban rou)

6 servings

Ingredients

Quantity Ingredient
- Ken Hom, Guest Chef MM:MK VMXV03A
2 pounds To 2 1/2 lb fresh bacon or pork belly
6 Whole scallions
6 Slices fresh ginger
1 tablespoon Salt
6 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

Directions

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.

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