Twice-Cooked Pork

Submitted by PalatablePastime

"The classic Chinese Szechuan dish. Serve with rice and cups of steaming hot tea."

 

• Ready In: 1hr 20mins
• Ingredients: 17
• Serves: 4-5

ingredients

• 1 1⁄2 lbs lean boneless pork loin
• 2 cups water
• 1 tablespoon soy sauce
• 1 slice ginger
• 2 star anise
• 3 tablespoons miso
• 3 tablespoons sriracha hot chili sauce
• 2 tablespoons dry sherry
• 1 tablespoon rice wine vinegar
• 1 teaspoon sugar
• 3 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1⁄2 teaspoon red pepper flakes
• 1 large onion, cut into slivers
• 1 cup sliced red bell pepper
• hot steamed rice

directions

1. In a large saucepan, place pork, water, soy sauce, slice of ginger, and star anise, and cook, uncovered, over medium heat, for 1 hour.
2. Remove pork from liquid and cool thorughly; then slice into thin medallions.
3. Mix together miso, sriracha, sherry, vinegar, and sugar, set aside.
4. Stir-fry garlic, ginger, and red peppers in wok with oil over high heat for a few seconds, then add onions and pork slices, and cook for about 1 minute.
5. Add the bell peppers and cook a few minutes more until the peppers are crisp-tender.
6. Add reserved miso sauce mixture and cook until heated through.
7. Serve with steamed hot rice.