Liang Ban Rou (Twice-Cooked Pork)

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Bacon
6		Scallions
6		Fresh ginger
1 tablespoon	15ml	Salt
6		Scallions
3 tablespoons	45ml	Peanut oil
2 tablespoons	30ml	Garlic
1 tablespoon	15ml	Fresh ginger
1 1/2 tablespoons	22ml	Chili bean sauce
1 tablespoon	15ml	Dry sherry
1 tablespoon	15ml	Light soy sauce
2 teaspoons	10ml	Sugar
1 teaspoon	5ml	Salt

Recipe Instructions

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:
Nancy Lam's Wok Wiz

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