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Chinese Twice Cooked Pork

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My grandfather ate with this fork!
Antique Walnut & Pewter Fork circ. 1880 Bohemia
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Recipe by: Chef John V., A Good Cooking Recipe!

History: Although this is recipe is a little difficult to make you will find it very enjoyable and spicy!

Description: A traditional Chinese Restaurant Pork Dish

Note: You may add 5 Spice Pressed Tofu as some Chinese restaurant do, but you might not find it if you don't live where there are Asian markets. If you do, add 1/2 cup cut into small square and add it when you add the ginger and scallions.

Serving size: 4

Preparation time: about 45 minutes

Amount/Measure/Ingredient:

1 pound pork loin, boneless center cut and trimmed of fat
water for steaming
1/4 cup corn oil
1 cup green peppers, diced 3/4 inch
1 cup red bell peppers, diced 3/4 inch
1 cup cabbage, diced 1 inch
4-5 dried black mushrooms; softened, stem removed and cut in quarters
2 cloves garlic, smashed and chopped fine
1 tablespoon ginger, chopped fine
1 tablespoon rice wine
1 tablespoon soy sauce
1 tablespoon chili paste with garlic
2 tablespoons bean paste
1 tsp. sugar
1/4 tsp. ground white pepper
1 tsp. salt
1 tsp. cornstarch
3 scallions cut in 1 inch lengths

Preparation:

Place the pork in a steamer basket in a covered pot with water and steam on medium heat for 25 minutes. Drain and let cool. Combine the rice wine, soy, chili paste, bean paste, sugar, white pepper, salt and cornstarch; mix well so the cornstarch has no lumps. Combine the peppers, cabbage, garlic and softened and cut mushrooms. Slice the pork 1/8 inch thick. Heat the oil in a wok or heavy bottom pan, and when hot add the pork and brown lightly, then drain and keep warm. Add 2 tablespoons of the oil the pork cooked in back to the pan, increase the heat to high and add the pepper mixture and cook 1 minute, then drain and keep warm. Add the sauce mixture, pork and peppers---boil thoroughly for one minute to thicken, stir in the ginger and scallions. Serve hot!

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