Twice Cooked Pork - 2 versions

Twice Cooked Pork (Hui Guo Rou)

Pork is first boiled, then stir-fried in this Szechuan dish. Feel free to add a bit of the seasoned pork boiling water to the vegetables during stir-frying.

Serves 2 to 4 as a main dish, or 4 to 6 as part of a multicourse meal.

* 3/4 pound lean pork
* Water for boiling pork
* 1 tablespoon Chinese rice wine or dry sherry
* 2 slices ginger
* 1 leek
* 1 small red bell pepper
* 2 tablespoons oil for stir-frying
* 1 tablespoon chile paste or chile paste with garlic
* 2 tablespoons sweet bean paste (available in Asian markets)
* 1 tablespoon dark soy sauce

In a large saucepan, add enough water to cover the pork and bring to a boil. Add the rice wine or sherry and ginger. Cook the pork in the boiling water for 20 minutes. Remove. Allow the pork to cool, and cut across the grain into very thin slices about 2-inches long.

While the pork is boiling, prepare the vegetables.

Cut the leek into chunks. Cut the red bell pepper in half, remove the seeds, and cut into chunks.

Heat a wok or heavy frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chopped leek. Cook for 1 minute, then add the red bell pepper.

Push the vegetables to the side and add the chile paste in the middle. Heat briefly, then add the sweet bean paste, soy sauce, and the pork slices. Mix all the ingredients together. Season with extra salt or granulated sugar if desired. Cook for another 1 to 2 minutes to make everything is heated through. Serve hot.

Another Twice Cooked Pork Recipe

* 1/2 lb pork
* 1 leek
* 1 green bell pepper (choose jalapeno pepper for better taste)
* 1 red bell pepper
* 1 teaspoon salt
* 2 tablespoons cooking oil
* 1 tablespoon chili paste
* 1 tablespoon light soy sauce

Bring a large pot of water to a boil. Add the pork, return to a boil, and then let the pork simmer for twenty minutes.
While pork is boiling, prepare the vegetables. Wash and drain the leeks and bell peppers and cut into chunks.
When pork has finished boiling, remove and let cool.

Cut the pork into thin matchbox slices.
Add the salt to the pork pieces with your fingers. Stir and mix to make sure the meat is coated.
Heat wok. When hot, add the vegetable oil.
Stir-fry the vegetables, adding the leeks first, then the green peppers and finally the red peppers. Stir-fry the vegetables until they are tender but still firm and not mushy.
Add the chili paste, soy sauce, and the pork slices.
Blend and cook together for 1 -2 minutes. Serve hot.