Twice Cooked Pork

Name: Twice Cooked Pork
Total time: 3600 s
Yield: 4 People
Cuisine: American
Ingredients: 2.5 lbs - Pork Shoulder Roast; 4 pcs - Red Bell Peppers; 4 slices - Ginger; 3 tbsp - Broad Bean Chili Oil Paste; 3 tbsp - Sweet Bean Paste; 1/2 cup - Regular Olive Oil or Peanut Oil; 1 stalk - Green Onion

Hungry Asian @hungryasian

Kokomo, Indiana

Why it is called twice cooked pork? Because the pork was boiled first and then stir-fried. It is literally cooked twice. It is a classic Sichuan dish from China. I twisted the recipe by changing pork belly to pork shoulder roast, because I found my American families and friends don't enjoy fat meat so much. Every time when I bring this dish to parties, people love it!

Hungry Asian @hungryasian

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Ingredients

1 Hour

4 People

2.5 lbs- Pork Shoulder Roast
4 pcs- Red Bell Peppers
4 slices- Ginger
3 tbsp- Broad Bean Chili Oil Paste
3 tbsp- Sweet Bean Paste
1/2 cup- Regular Olive Oil or Peanut Oil
1 stalk- Green Onion

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Steps

1 Hour

1

Cover the pork roast with a pot of water. Add ginger slices. Start boiling at high heat. Once the blood comes out, change to medium heat.
2

While the pork is cooking, prepare the bell peppers. Get rid of the seeds and cut the peppers to squares.
3

After boiling for 30 minutes, the pork should turn white. Take out the pork and ginger slices. Cut the pork to small and thin slices. Heat the oil in a wok.
4

Add pork and ginger slices to the wok. Stir fry for 3 minutes at high heat. Then turn to medium heat before adding sauce.
5

Add broad bean chili oil paste and sweet bean paste.
6

Stir to mix the sauce with pork for 2 minutes. Add bell peppers. Stir everything for 2 minutes.
7

Cover the wok with a lid for 2 minutes. Then open the lid to stir a couple times which can prevent the pork and sauce sticking to the wok. Repeat this procedure for 3-4 times till the bell pepper becomes tender. Sprinkle some green onion for decoration. Enjoy!
8

Tips: The sauce in this recipe can stick to the bottom of the wok. That's why the heat needs to be reduced after the sauce is added. If you have a non-stick wok, then you don't need to worry about this.
The reason to reduce the heat when the pork is boiling is to prevent overflow.