Best Twice Cooked Pork Stir Fry Recipes

TWICE-COOKED PORK

Twice-Cooked Pork image

Make and share this Twice-Cooked Pork recipe from Food.com.

Provided by PalatablePastime

Categories Pork

Time 1h20m

Yield 4-5 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 lbs lean boneless pork loin
2 cups water
1 tablespoon soy sauce
1 slice ginger
2 star anise
3 tablespoons miso
3 tablespoons sriracha hot chili sauce
2 tablespoons dry sherry
1 tablespoon rice wine vinegar
1 teaspoon sugar
3 tablespoons sesame oil
4 cloves garlic, minced
1 tablespoon ginger, minced
1/2 teaspoon red pepper flakes
1 large onion, cut into slivers
1 cup sliced red bell pepper
hot steamed rice

Steps:

In a large saucepan, place pork, water, soy sauce, slice of ginger, and star anise, and cook, uncovered, over medium heat, for 1 hour.
Remove pork from liquid and cool thorughly; then slice into thin medallions.
Mix together miso, sriracha, sherry, vinegar, and sugar, set aside.
Stir-fry garlic, ginger, and red peppers in wok with oil over high heat for a few seconds, then add onions and pork slices, and cook for about 1 minute.
Add the bell peppers and cook a few minutes more until the peppers are crisp-tender.
Add reserved miso sauce mixture and cook until heated through.
Serve with steamed hot rice.

Nutrition Facts : Calories 586.5, Fat 36.1, SaturatedFat 10.8, Cholesterol 139.4, Sodium 1100.4, Carbohydrate 12.8, Fiber 2.5, Sugar 5.3, Protein 49.1

TWICE-COOKED PORK

Twice-Cooked Pork image

Provided by Florence Fabricant

Categories dinner, main course

Time 3h

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 pounds pork belly (fresh unsmoked bacon), in one piece
12 scallions, trimmed
6 slices fresh ginger 1/4 inch thick
1 tablespoon salt
3 tablespoons peanut oil
2 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh ginger
1 1/2 tablespoons chili paste with soybeans (sold in Chinese groceries)
1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce (preferably thin)
2 teaspoons sugar
1 teaspoon Sichuan peppercorns (sold in Chinese groceries), ground in a mortar
1 tablespoon cilantro leaves

Steps:

Place pork, 6 scallions, ginger and salt in large pot. Add water to cover. Bring to a boil, cover, and simmer 1 1/2 to 2 hours, until tender. Remove meat, and discard liquid. When pork has cooled, remove skin and any bones. Cut meat in half crosswise, then slice it thinly lengthwise.
Slice remaining scallions lengthwise, then in 3-inch pieces.
Heat oil in wok or skillet. When very hot, add pork and stir-fry until lightly browned, 6 to 8 minutes. Pour off excess oil and fat. Add garlic and ginger, and stir-fry 10 seconds. Add scallions, and stir-fry 2 minutes. Add chili paste, rice wine, soy sauce, sugar and Sichuan pepper, and stir-fry another minute. Scatter with cilantro and serve.

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