Szechuan Twice Cooked Pork
|2 lbs pork loin, excess fat removed|
|2 cups water|
|1 tbs soy sauce|
|2 tbs ginger,minced|
|1 slice ginger|
|3 tbs miso|
|3 tbs chili sauce|
|1 tsp Szechuan peppercorns|
|5 small red dried chilies|
|2 tbs dry sherry|
|1 tbs white vinegar|
|1 tsp sugar|
|2 tbs canola oil|
|1 tbs sesame oil|
|5 cloves garlic, minced|
|1 tsp crushed red pepper flakes|
|1 large yellow onion, cut into sixths, then separated into layers|
|1/2 cup snow peas|
|1/2 cup of carrots, peeled and cut into julienne|
This is a famous dish of the Szechuan province in China, which is known for it’s spicy foods. This dish is named twice cooked because the meat is first boiled then stir fried. It is flavored with hot chilies, soy sauce, ginger, garlic.
- Place pork, water, soy sauce and ginger slice in sauce pan and cook, uncovered, over moderate heat for 30 minutes. Remove pork and cool thoroughly. When cool, slice thin against the grain.
- Combine the miso, chili sauce, sherry, vinegar, and sugar; mix well and set aside.
- In a wok or large saute pan, heat the oil and sesame oil over high heat.
- Add the garlic, minced ginger and red peppers and stir fry for a few seconds.
- Add the onion and stir fry for 30 seconds.
- Add the pork slices snow peas and carrots and stir fry for about 1 minute.
- Add the sauce mixture and cook, stirring constantly, until food is well coated with sauce.
- Serve with Rice.