Twice – cooked pork (回鍋肉)

Posted: February 20, 2015 by nietize in Chinese, Pork
Tags: , ,

P1000588

From The Home Book of Chinese Cookery by Deh-Ta Hsiung
Ingredients

450g belly pork, or any other cut of pork
100g bamboo shoots
2-3 spring onions
2-3 tbsp oil
1 tbsp crushed yellow bean paste
1 tbsp chilli bean paste
1 tbsp rice wine or sherry
1 tbsp soy sauce
1 tsp sugar

P1000557

Place the piece of pork whole in a saucepan and cover it with water. Bring it to the boil and let it simmer for about 40 minutes, then turn off the heat and leave the meat in the liquid for at least 2-3 hours under cover before removing it to cool with the skin side up.

P1000560

Meanwhile cut the bamboo shoots into small slices and spring onions into 12mm lengths. Skin the pork, and if you are calories conscious, cut off some of the excess fat. Slice the meat into thin pieces about the size of large postage stamps.

Heat the oil in a hot work or frying pan, throw in the spring onions followed by the bean paste, stir for a couple of seconds, then add the pork and bamboo shoots together with wine, soy sauce and sugar. Stir for about 1 1/2 minutes, adding a little water or stock if necessary.

You can substitute the bamboo shoots with any other seasonal vegetable, in which case, stir fry the fresh vegetable first for a few seconds before adding the pork to the pan.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s