Twice Cooked Pork (liang Ban Rou) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
- Ken Hom, Guest Chef
2 tbsp: Finely chopped garlic,
- MM:MK VMXV03A,
1 tbsp: Finely chopped peeled fresh,
2 lbs: To 2 1/2 lb fresh bacon,
-ginger,
-or pork belly,
1 1/2 tbsp: Chili bean sauce,
6: Whole scallions,
1 tbsp: Rice wine or dry sherry,
6 Slices: fresh ginger,
1 tbsp: Light soy sauce,
1 tbsp: Salt,
2 tsp: Sugar,
6: Scallions, green onions
1 tsp: Salt,
3 tbsp: Peanut oil,
Directions:
First boiled, then stir-fried, fresh pork ends up crispy and
flavorful. ADD TO LARGE POT of boiling water: bacon or pork belly,
scallions, ginger, salt. Cover tightly; simmer for 1 1/2 hours.
Remove meat with slotted spoon and drain well. Discard liquid. When
bacon or pork belly has cooled, cut it into thin 1/4-inch slices. Cut
scallions into 3-inch pieces. Heat wok or large saute pan until hot.
Add oil and pork and stir-fry for 10 minutes. Drain any excess oil.
Add garlic and ginger; stir-fry 10 seconds. Add scallions and
stir-fry 3 minutes. Add the other ingredients; stir-fry 3 minutes,
mixing well. Serve at once.
Source from luhu.jp
flavorful. ADD TO LARGE POT of boiling water: bacon or pork belly,
scallions, ginger, salt. Cover tightly; simmer for 1 1/2 hours.
Remove meat with slotted spoon and drain well. Discard liquid. When
bacon or pork belly has cooled, cut it into thin 1/4-inch slices. Cut
scallions into 3-inch pieces. Heat wok or large saute pan until hot.
Add oil and pork and stir-fry for 10 minutes. Drain any excess oil.
Add garlic and ginger; stir-fry 10 seconds. Add scallions and
stir-fry 3 minutes. Add the other ingredients; stir-fry 3 minutes,
mixing well. Serve at once.
Source from luhu.jp