Twice-Cooked Pork
A Zhejiang-style twice-cooked pork dish, featuring cooked pork stir-fried with bamboo shoot slices and green garlic sprouts.
Ingredients
Cooked pork belly (with skin)
200 g
Bamboo shoot slices
50 g
Green garlic sprouts
50 g
Scallion whites
50 g
Dried chili peppers
10 g
Salt
1.5 g
Stock
50 g
Sesame oil
0.5 g
Soy sauce
25 g
Soybean oil
50 g
Instructions
1
Step 1
Cut the cooked pork into slices 1.5 inches long, 1 inch wide, and 7 mm thick. Cut the green garlic sprouts into segments. Cut the scallions into horse-ear-shaped slices. Cut the bamboo shoots into small slices. Remove the seeds from the dried chili peppers and cut them into strips.
2
Step 2
Heat the soybean oil in a wok until hot, then add the garlic sprouts, scallions, and dried chili peppers to quick-fry. Add the pork and stir-fry, then add the bamboo shoot slices, soy sauce, MSG, stock, and cooking wine, stir-fry a few times, drizzle with sesame oil, and serve.
