Best Yu Bos Twice Cooked Pork Recipes

Twice Cooked Pork Stir Fry image

Provided by QueenJellyBean

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

6 ounces pork tenderloin
1 tablespoon vegetable oil
1/2 cup sliced onion
1 garlic clove, minced
2 cups shredded cabbage
1 cup julienned carrot
3/4 cup thinly sliced bell pepper
1 cup sliced mushrooms
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chicken broth
2 teaspoons cornstarch
4 cups cooked rice (white or brown)

Steps:

Cook pork slightly in a nonstick skillet sprayed with non stick spray just until slightly pink in the center. Let cool 5 minutes and cut into thin strips.
Heat oil in large skillet or wok over medium high heat. Stir fry onion and garlic for 2-3 minutes. Add cabbage, carrots, bell pepper, mushrooms, pork, crushed red pepper, salt and pepper; stir fry for 5 minutes until vegetables are crisp tender.
Combine chicken broth and cornstarch in a small cup until smooth. Add to skillet; cook and stir gently about 1 minute or until slightly thickened.
Serve over rice.

Nutrition Facts : Calories 374.3, Fat 5.7, SaturatedFat 1.2, Cholesterol 27.6, Sodium 292.1, Carbohydrate 63.8, Fiber 3.4, Sugar 4.7, Protein 15.7

Twice-Cooked Pork image

Provided by Florence Fabricant

Time 3h

Yield 4 servings

Number Of Ingredients 13

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.