Beef
INGREDIENTS (4 PORTIONS)
- 500 g pork shoulder, split lengthways
- 2-3 slices ginger
- 2 tbsp oil
- 1 ½ tbsp chilli bean paste (Toban Djan)
- 2 garlic cloves, chopped
- 2 thin green peppers, sliced into 3 cm pieces
- 3-4 spring onions, chopped into 3 cm pieces
- 1 tbsp dry sherry
- 1 tsp soy sauce
- 2 tsp sugar
TWICE COOKED CHINESE PORK
Time: approx. 1 hour
No. of portions: 4
INSTRUCTIONS
- Boil up 1 litre water with the sliced ginger, add the pork shoulder and simmer for around 30 minutes. Lift out of the water and leave to cool on a plate.
- Carve the pork into slices about 3-4 mm thick.
- Heat up half of the oil in a pan/wok and fry the pork slices until golden brown then remove from the pan/wok.
- Heat up the pan/wok again with the other half of the oil. Add the bean paste and fry for about 30 seconds, then add the garlic and fry for another 30 seconds, stirring all the time.
- Return the pork to the pan/wok, along with the peppers and leek, fry for a few minutes and season with wine/sherry, soy sauce and sugar.
- Plate up and serve with freshly cooked rice and pickles.