Ingredients for Twice Cooked Pork Hui Guo Rou
- Pork Tenderloin
- 2 tablespoons mirin
- 1 tablespoon grated ginger
- 1 flattened garlic clove
- 1 leek
- Red Bell Pepper
- Peanut Oil
- 1 tablespoon sambal oelek
- 2 tablespoons soybean paste
- Dark Soy Sauce
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How to Make Twice Cooked Pork Hui Guo Rou
- Place 1 lb pork belly in a large saucepan and cover with 6 cups of water.
- Bring to a boil over high heat.
- Add 2 tablespoons mirin and 1 tablespoon grated ginger to the boiling water.
- Reduce heat to medium-low and simmer the pork for 20 minutes. Remove from water, let cool completely, and then thinly slice across the grain into 2-inch pieces.
- Clean 1 leek, slice in half lengthwise, then slice into 1-inch pieces.
- Clean 1 bell pepper (any color), remove seeds, and chop into 1-inch pieces.
- Heat a wok or large skillet over medium-high to high heat. Add 2 tablespoons cooking oil.
- Add 1 flattened garlic clove to the hot oil. Fry until very brown (about 1 minute), then remove and discard.
- Add the chopped leek to the wok and cook for 1 minute, stirring constantly.
- Add the bell pepper pieces and cook for 30 seconds, stirring continuously.
- Push vegetables to the side of the wok. Add 1 tablespoon sambal oelek to the center.
- Heat briefly (about 15 seconds).
- Add 2 tablespoons soybean paste, 1 tablespoon soy sauce, and the sliced pork. Stir well to coat the pork completely with the spicy mixture.
- Cook for 1-2 minutes, or until heated through and the sauce has slightly thickened. Serve immediately.
- Serve hot with rice.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
18g
Fat
27g
Carbs
3g
