🫙 From the Spice Rack
twice-cooked pork
Twice-Cooked Pork (Szechwan) 1 pound lean boneless pork (such as shoulder or butt), in 1 piece 1 tablespoon dry sherry 1 thin, quarter-size slice fresh ginger, crushed with the sid...
chinesemaineasy
Ingredients8 items
Ingredients
- 1poundlean boneless pork (such as
- 1tablespoondry sherry
- 1thin, quarter-size slice fresh ginger,
- 3scallions (including tops)
- 2teaspoonhot bean sauce or 2 small dried
- 4teaspoonsweet bean sauce or hoisin sauce
- 1tablespoonsoy sauce
- 1teaspoonsugar
Directions
- 1
Twice-Cooked Pork (Szechwan) 1 pound lean boneless pork (such as shoulder or butt), in 1 piece 1 tablespoon dry sherry 1 thin, quarter-size
- 2
Cut 1 of the scallions in half crosswise and add to pork, then add enough water to barely cover meat
- 3
Bring to a simmer
- 4
cover and simmer until meat is tender when pierced (about 45 minutes)
- 5
Lift meat from broth and refrigerate until cold
- 6
Cut meat into 1 1/2-inch square pieces about 1/8 inch thick
- 7
In a bowl, combine hot bean sauce (or red chiles), sweet bean sauce, soy sauce and sugar
- 8
Seed bell peppers and cut into 1 inch squares