Twice-cooked Pork (hui Guo Rou)

Recipe by FlemishMinx
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
  • 34
    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
  • 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
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DIRECTIONS

  • 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.
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