October 27, 2010
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Strictly speaking this spicy Sichuan dish, also called Double-Cooked Pork or huiguo rou, should be prepared using fatty pork belly—basically uncured bacon—boiled then fried. At the cost of authenticity but not of flavor, I have adapted it to left-over roast pork loin. If you can find Chinese leeks use them in place of the scallions.
- ½ pound leftover roast pork loin
- 2 Tbsp. oil
- 1 small green bell pepper
- ½ tsp. salt
- 3 scallions
- 2 garlic cloves, minced
- 1 tsp. minced fresh ginger
- 1 Tbsp. Sichuan chili paste
- 1½ Tbsp. hoisin sauce
Cut the pork into strips 1 inch by 2 inches by ⅛ inch thick. Seed the pepper and cut it into 1-inch squares. Slice the scallions into 2-inch lengths. Measure out the rest of the ingredients.
Heat a wok over high heat. When pan is hot, add half of the oil. Stir fry the pepper with the salt for about 2 minutes letting it char a bit. Remove from the wok. Repeat with the scallions, removing when done.
Reduce the heat to medium and add the remaining oil to pan. When hot add garlic, ginger, chili paste, and hoisin sauce. Stir to combine then add the pork. Cook, stirring constantly until the pork is well coated and heated through. Serve with white rice and vegetable.