Twice-cooked pork

Method

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1 Simmer the pork in a large pan of water with the ginger and spring onions for 20 minutes. Drain, reserving the pork and discarding the rest. Slice the pork thinly.

2 Heat a slick of vegetable oil in a wok until very hot. Add the slices of pork in batches and fry on both sides until golden brown. Remove from the pan and put to one side to drain on kitchen paper.

3 Leaving only a little oil (about 1 ½ tablespoons) in the hot pan, add chilli bean paste, black bean sauce and chilli powder. Stir-fry quickly, adding a little water to loosen.

4 Return the pork to the pan and toss well. Add the shaoxing wine, soy sauce and the white part of the leeks. Fry for about 30 seconds, or until the leeks have softened. Season with a pinch of salt, sugar and the chicken bouillon powder - you may need a little more water to loosen the sauce. Add the green part of the leeks and fry for another 10 seconds.

5 Stir in the hot chilli oil, take off the heat and serve.

Cook’s note: make hot chilli oil from a mixture of chilli bean paste, grated ginger, finely chopped spring onion, salt, sugar and chicken boullion powder. Add more or less depending how hot you want the dish.

Image: jeancazals.net

Comments                        add a comment

It really beats me why this kind of program is made at such expense and the result is that recipes shown on the program vary massively from the published ones - Mr Rhodes is a fabulous cook but artisitic license should be reserved for Mr Rhodes' restaurant not for a "cook what you sat and watched" forum such as this.

Ingredients

400g boneless leg pork
50g Ginger, sliced
2 Spring onions, sliced
vegetable oil, for frying
1 tsp Sichuanese chilli bean paste
1 tsp black bean sauce
1 pinch Chilli powder
1 tsp Shaoxing rice wine
1 tsp dark Soy sauce
100g leeks, sliced, divided into green and white parts (or use pak choi)
pinch Salt
pinch Sugar
1 tsp chicken bouillon powder
1-3 tbsp hot chilli oil, (see cook’s note)

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