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Liang Ban Rou (Twice-Cooked Pork) Recipe
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2 1/2 lb Fresh bacon or pork belly 6 Whole scallions 6 sl Fresh ginger 1 tb Salt 6 Scallions 3 tb Peanut oil 2 tb Finely chopped garlic 1 tb Minced peeled fresh ginger 1 1/2 tb Chili bean sauce 1 tb Rice wine or dry sherry 1 tb Light soy sauce 2 ts Sugar 1 ts Salt 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.
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