Please enjoy this guest recipe of Twice Cooked Pork by Priscilla Yao, that was referenced in a prior article title “Short History of Szechuan Cuisine“. At the bottom of this article is information on how to submit your Chinese food recipes or articles to The Chinese Quest.
Szechuan Style Twice Cooked Pork
- 1 pound fresh belly of pork (fresh bacon)
- 1 1/2 quarts water
- 2 tablespoons oil
- 1/4 teaspoon salt
- 1 clove garlic, crushed
- 2 thin slices fresh ginger root, minced
- 1 green pepper, seeded and cut into thin strips
- 2 scallions, cut into 1/2 inch pieces
- 1 tablespoon Chinese canned brown bean sauce, mashed
- 1/2 teaspoon sugar
- 1 tablespoon sherry
- 1 teaspoon hoisin sauce combined with 1 teaspoon water
- 1/8 teaspoon cayenne pepper, combined with 1 teaspoon oil
- Leave pork whole.
- Bring the water to a boil and add pork.
- Reduce heat, cover and simmer for about 45 minutes to 1 hour.
- Drain pork and cut into 1/16 to 1/8 inch thick slices.
- Heat oil in wok or other pan.
- Add salt, garlic and ginger root and stir fry for 30 seconds.
- Add pepper and scallions and stir fry for 30 seconds.
- Add brown bean sauce and stir fry for 1 more minute.
- Add pork, sugar and sherry and stir fry for 1 1/2 minutes.
- Stir in hoisin sauce and stir fry for another 1 to 1 1/2 minutes.
- Stir in pepper-oil mixture and serve.
Note: Originally, Szechuan pepper oil was used and sprinkled on just before serving. Red pepper and oil are used as substitutes here. Instead, a fresh red chili-pepper, minced, can be added with the green pepper.
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