Prep 10 mins
Cook 25 mins
Simple preparation, minimum of ingredients, but full of flavor. If you've been searching for a recipe in which to use your soybean paste, this is it!
- 3⁄4 lb pork tenderloin (all fat and connective tissue removed)
- 1 tablespoon mirin (rice wine)
- 2 slices ginger
- 1 clove garlic, paper removed,flattened but still in one piece
- 1 leek
- 1 red bell pepper
- 2 tablespoons peanut oil
- 1 tablespoon sambal oelek or 1 tablespoon chili paste, of your choice
- 2 tablespoons soybean paste
- 1 tablespoon dark soy sauce
- Place the pork in a large saucepan and cover with water; bring to the boil.
- When it is boiling, add the mirin and ginger.
- Cook the pork for 20 minutes, then remove from the water and allow to cool (discard the other contents of the pan).
- When the pork is cool enough to handle, slice across the grain as thinly as possible in pieces about 2 inches long.
- Clean the leek and slice in half lengthwise, then slice in 1 inch pieces.
- Clean the bell pepper, remove seeds, and chop in pieces similar in size to the leek.
- Heat a wok over medium-high to high heat.
- Add the oil, and when it is hot, add the flattened garlic clove.
- Fry the garlic until it is very brown, then remove it and discard.
- Add the chopped leek to the wok, and cook for 1 minute, stirring all the while.
- Add the bell pepper pieces, and cook for about 30 seconds, stirring continuously.
- Push the vegetables to the side of the wok and add the sambal oelek in the middle; heat briefly.
- Add the soybean paste, soy sauce, and the pork slices, mixing all well and insuring the pork is covered with all the spicy mixture.
- Cook only for another 1-2 minutes, until everything is heated through.
This is not even close to being authentic. First, Twice-cooked pork is made with pork belly. Other cuts could be substituted (pork belly is nearly impossible to get here), though you need to use a cut with fat, not the dry tasteless tenderloin! Then mirin? That's Japanese! You need Chinese rice wine. If you can't find this sake is actually a better substitute than mirin as it's not sweetened. Sambal olek - That's Indonesian, just doesn't belong at all. Soybean paste - what is that? There are probably hundreds of soybean pastes! You need Sichuan chile bean paste, and the best is made from broad beans / fava beans, sometimes with soybeans also. It's pretty common to find it at an Asian grocer, and lasts a really long time. There is a commonly found version in cans - it's not very good. Look for the versions in jars, with broad/favas on the ingredients list. You can use other things and add chiles if you can't find it.
Authentic hui guo rou uses the meat from the belly with alternating layers of meat and fat. It's a lot like eating spicy stir-fried bacon with leeks.
Very spicy and good. I had to make two subsitutions based on what I had on hand - subbing green curry paste for the sambal oelek and hoisin sauce for the soy sauce - still good, however next time I want to make it with the correct ingredients. Thanks for sharing!