Liang Ban Rou (Twice-Cooked Pork)
Yield
6 servingsPrep
30 minCook
125 minReady
155 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
bacon
fresh, or pork belly |
|
| 6 | each |
scallions, spring or green onions
whole |
|
| 6 | slices |
ginger
fresh |
|
| 1 | tablespoon |
salt
|
|
| 6 | each |
scallions, spring or green onions
|
|
| 3 | tablespoons |
peanut oil
|
|
| 2 | tablespoons |
garlic
finely chopped |
|
| 1 | tablespoon |
ginger
minced, peeled, fresh |
|
| 1 ½ | tablespoons |
chili bean sauce
|
* |
| 1 | tablespoon |
rice wine
or sherry, dry |
|
| 1 | tablespoon |
soy sauce, light
|
|
| 2 | teaspoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
bacon
fresh, or pork belly |
|
| 6 | each |
scallions, spring or green onions
whole |
|
| 6 | slices |
ginger
fresh |
|
| 15 | ml |
salt
|
|
| 6 | each |
scallions, spring or green onions
|
|
| 45 | ml |
peanut oil
|
|
| 3E+1 | ml |
garlic
finely chopped |
|
| 15 | ml |
ginger
minced, peeled, fresh |
|
| 23 | ml |
chili bean sauce
|
* |
| 15 | ml |
rice wine
or sherry, dry |
|
| 15 | ml |
soy sauce, light
|
|
| 1E+1 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
Directions
Add to large pot of boiling water: bacon or pork belly, scallions, ginger, salt.
Cover tightly; simmer for 1½ hours. Remove meat with slotted spoon and drain well.
Discard liquid.
When bacon or pork belly has cooled, cut it into thin ¼ inch slices.
Cut scallions into 3-inch pieces.
Heat wok or large sauté 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.
