Twice-cooked Pork-Sichuan Style
Serves 4
INGREDIENTS
1 spring onion (scallion)
3 tbsp vegetable oil
1 tsp salt
225g/8oz shoulder or knuckle of pork
1/2 tsp light brown sugar
1 small green (bell) pepper, cored and seeded
1 tbsp yellow bean sauce
115g/4oz sliced bamboo shoots, rinsed and drained
1 tsp chilli bean sauce
1 tbsp Chinese rice wine or dry sherry
Twice-cooked Pork-Sichuan Style
Immerse the whole piece of pork into a pot of boiling water, return to the boil and skim the surface. Reduce the heat and simmer, covered,
for 25-30 minutes. Turn off the heat and leave the pork in the water, covered, to cool, for at least 3-4 hours before removing.
Trim off and remove any excess fat from the pork and cut the meat into thin slices, each about the size of a large postage stamp. Cut the
green (bell) peppers into pieces the size of the bamboo shoots and cut the spring onion(scallion) into short sections.
Heat the oil in a preheated wok, add the green (bell) pepper, the spring onion(scallion) and bamboo shoots, and stir-fry for about 1 minute.
Add the pork followed by the salt, sugar, yellow bean sauce, chilli bean sauce and winbe or sherry. Continue stirring for a further 1-2 minutes.Serve.
Tags: Pork
