Twice-Cooked Pork
By: Anonymous
Published: Sunday, February 14, 2010 - 6:15am

Ingredients




1 pound boneless pork butt
8 ounces chicken broth
2 tablespoons cooking oil
8 smalls dried red chillies
1 tablespoon chopped garlic
3 spring onions cut 1" lengths
8 ounces napa cabbage cut bite-size
2 tablespoons hoisin sauce
2 teaspoons dark soy sauce
2 teaspoons light soy sauce
teaspoon salt
2 teaspoons cornflour dissolved in
1 tablespoon water

Preparation

1 In a pan, combine the pork and chicken broth. Bring to the boil over high heat. Reduce the heat to low; cover and simmer until tender, 40 to 45 minutes. Remove the pork from the pan and let cool; reserve the broth. Cut the pork into thin slices. 2 Place a wok or wide frying pan over medium-high heat until hot. Add the oil, swirling to coat the sides. Add the chiles and garlic; cook, stirring, until fragrant, about 10 seconds. Add the pork and stir-fry for 1 minute. Add the onions and cabbage; stir-fry for 30 seconds. 3 Add the reserved broth, hoisin sauce, dark and light soy sauces, and salt. Cook until the cabbage is tender-crisp, about 3 minutes. Add the cornflour solution and cook, stirring, until the sauce boils and thickens. 4 This recipe yields 4 to 6 servings. 5 Comments: "Twice-cooked" refers to the two-step cooking process to create this dish. It does not mean that you will only want to cook this dish twice. Chances are, your guests will be asking for encores. 6 Excess Cabbage: When I was growing up, cabbage was a regular guest of my family's dining table. In China, in addition to regular cabbage, we also grow napa cabbage. Both of these kinds have sweet, cream-colored stalks, and they are great in soup and bruising dishes.