Twice-cooked pork
By: Gary Rhodes From: Rhodes Across China
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Twice-cooked pork
- Prep time:
- 10 mins
- Cook time:
- 40 mins
- Serves:
- 2-4
Gary Rhodes cooks a sweet and spicy dish from the Sichuan region of China
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Tips and suggestions
- Cooks Tips...
- 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
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 or dry Sherry
- 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)
Method
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.
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Latest Comment
I made this recipe Gary's way, and it was gorgeous. I had no chilli paste left so made some from tomatoe paste, chilli powder and a little water, but it worked well, as I like spice and heat, so add extra chilli powder to your own taste, but he was right the textures were wonderful and mouth watering.
This recipe (and video) is different to the one on the programme ... Agree with Jay.S that Rhodes should leave authentic dishes alone! I like Gary Rhodes, except when he messes with recipes - I want to cook the original recipes, not some Rhodeo version!
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.