TWICE-COOKED PORK
1 min readServes 4.
Preparation & cooking time: 20–25 mins & extra pre-cooking time if using fresh meat.
Any leftovers from ‘White-Cut’ Pork can be used for this dish instead of using fresh meat.
175g (6oz) ready-cooked pork, or 275g (10oz) fresh pork
3 tablespoons seasoned oil
1 spring onion, cut into short sections
1 small green pepper, cored and seeded, cut into small slices
115g (4oz) sliced bamboo shoots, rinsed and drained
1 teaspoon salt
½ teaspoon soft brown sugar
1 tablespoon yellow bean sauce
2 teaspoons chilli bean sauce
2 teaspoons Chinese rice wine
pinch of MSG (optional)
a few drops of sesame oil
If no ready-cooked pork is available, then cook the piece of fresh pork by simmering it in a pot of boiling water for 20–25 minutes under cover, then turn off the heat and leave it in the water for at least 2–3 hours before removing it to cool. Cut the pork into thin slices about the size of a large postage stamp.
Heat the oil in a preheated wok until smoking, stir-fry the vegetables for about 1 minute, then add the pork with the salt, sugar, yellow and chilli bean sauces and wine, blend well and cook for another minute; finally add the MSG, if using, and the sesame oil; stir a few more times and serve hot.
