Twice-Cooked Pork

Ingredients:

  • 8 ounces chicken broth
  • 8 smalls dried red chillies
  • 2 tablespoons cooking oil
  • 2 teaspoons cornflour dissolved in
  • 1 tablespoon Minced garlic
  • 2 tablespoons hoisin sauce
  • 2 teaspoons light soy sauce
  • 8 ounces napa cabbage cut bite-size
  • 1 pound boneless pork butt
  • teaspoon salt
  • 2 teaspoons dark soy sauce
  • 3 spring onions cut 1″ lengths
  • 1 tablespoon water

Course: antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre

Ingredients:8 ounces chicken broth8 smalls dried red chillies2 tablespoons cooking oil2 teaspoons cornflour dissolved in1 tablespoon Minced garlic2 tablespoons hoisin sauce2 teaspoons light soy sauce8 ounces napa cabbage cut bite-size1 pound boneless pork buttteaspoon salt2 teaspoons dark soy sauce3 spring onions cut 1″ lengths1 tablespoon waterCourse: antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre, 664174, Twice-Cooked Pork, http://www.foodista.com/recipe/8YLFZLJJ/twice-cooked-pork, , https://spoonacular.com/recipeImages/Twice-Cooked-Pork-664174.jpg, , Ingredients:

  • 8 ounces chicken broth
  • 8 smalls dried red chillies
  • 2 tablespoons cooking oil
  • 2 teaspoons cornflour dissolved in
  • 1 tablespoon Minced garlic
  • 2 tablespoons hoisin sauce
  • 2 teaspoons light soy sauce
  • 8 ounces napa cabbage cut bite-size
  • 1 pound boneless pork butt
  • teaspoon salt
  • 2 teaspoons dark soy sauce
  • 3 spring onions cut 1″ lengths
  • 1 tablespoon water

, Instructions:

  1. In a pan, combine the pork and chicken broth. Bring to the boil over high heat. Reduce the heat to low; cover and simmer until tender, 40 to 45 minutes.
  2. Remove the pork from the pan and let cool; reserve the broth.
  3. Cut the pork into thin slices.
  4. Place a wok or wide frying pan over medium-high heat until hot.
  5. Add the oil, swirling to coat the sides.
  6. Add the chiles and garlic; cook, stirring, until fragrant, about 10 seconds.
  7. Add the pork and stir-fry for 1 minute.
  8. Add the onions and cabbage; stir-fry for 30 seconds.
  9. Add the reserved broth, hoisin sauce, dark and light soy sauces, and salt. Cook until the cabbage is tender-crisp, about 3 minutes.
  10. Add the cornflour solution and cook, stirring, until the sauce boils and thickens.This recipe yields 4 to 6 servings.Comments: “Twice-cooked” refers to the two-step cooking process to create this dish. It does not mean that you will only want to cook this dish twice. Chances are, your guests will be asking for encores.Excess Cabbage: When I was growing up, cabbage was a regular guest of my family's dining table. In China, in addition to regular cabbage, we also grow napa cabbage. Both of these kinds have sweet, cream-colored stalks, and they are great in soup and bruising dishes.

, 1, , , antipasti,starter,snack,appetizer,antipasto,hor d’oeuvre