Friday, June 14, 2013

Twice Cooked Pork Stir Fry

I have only eaten this Twice Cooked Pork at Chinese restaurants.  I decided to take the challenge of making this dish at home and I was surprised how easy it was and how well it turned out.  My husband loved it and asked for the leftovers for dinner too. As the names suggests, there is a two step process in cooking this pork, but it's pretty easy and it makes the pork extra tender.  This dish was definitely a winner and I won't need to order it out any more.

2lbs of pork  (I used chunks of boneless and boned rib meat)
3-4 cups of coarsely cut napa cabbage or white cabbage
1 large onion chopped
1 bell pepper or chilies coarsely chopped or sliced
2 inches of ginger grated
2-3 cloves of garlic grated
1 Tbs cornstarch and 1 Tbs water mixed into slurry

Boiling seasoning:
1 cinnamon stick
2-3 Tbs soy sauce
1-2 tsp red chili powder
1-2 cloves garlic chopped coarsely or garlic powder
black pepper
enough water to cover meat

Stir Fry sauce:
2-4 Tbs soy sauce (to taste)
2 Tbs oyster sauce
1 Tbs Chinese rice wine or Sherry
2 Tbs Hoisin sauce
1-2 Thai Chili Garlic sambal-such as Sambal Oelek (adjusted to taste)
1/2 cup boiling water (reserved from cooking pork)

Take pork and boil with all the ingredients under boiling seasoning for 25-30 minutes. The pork should be almost fully cooked.  Once cooked reserve some cooking water for stir fry then drain pork.  Cut pork into thin slices. Cut out any unwanted fat.

Heat 2-3 Tbs of canola oil into a large wok. Add cooked sliced pork and stir fry for 2-3 minutes.  Then add garlic and ginger to pan and saute for another 2 minutes.  Next add the cabbage, onions and peppers and stir fry.

Add prepared sauce and the reserved boiling liquid from cooking the pork.  Bring stir fry sauce to a boil and add cornstarch slurry. Mix well.  Taste for salt and seasoning.  Serve with rice. Enjoy.

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