Szechuanese Twice Cooked Pork
Back in the early 1990's I took several Chinese cooking classes from Li Yuen Buesing in Portsmouth, New Hampshire. This is one of the recipes that I learned in one of the classes. It was one of my favorites but I haven't made it in years. Back in those days to get some of the necessary ingredients, I would have to drive to Boston's Chinatown to buy them. Now, thanks to Amazon.com, I can get them delivered to my door in 2 days.
The main ingredients are pork belly and spicy broad bean paste, plus pepper and leeks.
Twice cooking the pork makes it crispy and tasty
Start out with a pound of fresh pork belly
Boil it it water with slices of fresh ginger for 30 minutes.
When it's done, rinse it in cold water for about a minute and set it aside.
Pepper, leek and a glass of wine for the chef!
Slice the leek and red bell pepper into 1 inch pieces. Chop up several garlic cloves.
Thinly slice the pork
Heat a tablespoon of oil in your wok. Stir fry the pork slices until they start to caramelize.
Remove the pork and drain the excess oil.
Reheat the wok to medium heat. Add 1 generous tablespoon of bean paste and garlic. Stir fry for about a minute
Increase the heat to high. Stir in the pork, pepper and leeks. Add a tablespoon of wine, a teaspoon of soy sauce and a teaspoon of sugar. Continue stir frying until the veggies soft up of bit.
Plate it up and serve with a side of basmati rice.
This is my entry for #whatscookingchallenge by 
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Enjoy!
Roger
