Twice Cooked Pork Recipe from Love With Recipes
Indulging in the flavors of Asian cuisine has never been easier or more satisfying than with this Twice Cooked Pork recipe, which perfectly balances the rich, savory notes of pork with vibrant vegetables and aromatic seasonings. Ideal for beginner cooks and anyone looking to whip up a quick meal in under thirty minutes, this dish delivers a delightful punch of flavor that is sure to impress at the dinner table. Gather your ingredients, and let’s dive into the preparation of this exquisite dish that serves four.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dry sherry | 1 cup |
| Scallions | 1 bunch |
| Soy sauce | 6 tbsp |
| Ginger (fresh) | 1 piece (about 2 inches, minced) |
| Garlic (fresh) | 3 cloves (minced) |
| Red bell pepper | 1 (sliced into strips) |
| Green bell pepper | 1 (sliced into strips) |
| Sugar | 5 tsp |
| Canola oil | 3 tbsp |
| Pork (boneless) | 1 lb (sliced thinly after cooking) |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 278.1 |
| Total Fat | 13.7 g |
| Saturated Fat | 2.8 g |
| Cholesterol | 74.8 mg |
| Sodium | 315.1 mg |
| Total Carbohydrates | 12.3 g |
| Dietary Fiber | 2.6 g |
| Sugars | 3.9 g |
| Protein | 25.6 g |
Instructions
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Poach the Pork: In a large pan, place your boneless pork and cover it just with water. Add 1 cup of dry sherry along with 2 crushed scallions and the minced ginger. Bring the mixture to a gentle simmer and poach the pork until it becomes tender enough to be pierced easily with a fork. This process usually takes around 15 to 20 minutes.
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Chill and Slice: Once the pork is fully cooked, carefully remove it from the pan and allow it to chill completely. After chilling, slice the pork as thinly as possible; this will help it absorb the flavors later in the cooking process.
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Prepare the Vegetables: While the pork is chilling, take your bell peppers and cut them into strips. Also, chop the remaining scallions into sections of approximately three-quarters of an inch.
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Mix the Sauce: In a separate bowl, combine the bean sauces (if using), soy sauce, and sugar to create a savory sauce that will coat the pork and vegetables.
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Stir-Fry the Peppers: Heat your wok over high heat until it is hot. Add 1 tablespoon of canola oil, and once the oil is shimmering, toss in the bell pepper strips. Stir-fry for about 1.5 minutes until they are just tender yet still crisp. Season lightly with salt, then remove the peppers from the wok and set aside.
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Cook the Pork: In the same wok, add the remaining 2 tablespoons of oil and throw in the sliced pork. Stir-fry the pork for about 1 minute until it starts to brown slightly. Then, add the minced garlic and ginger, stirring for another 15 to 30 seconds to allow the aromas to release.
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Combine Ingredients: Pour the prepared sauce over the stir-fried pork and toss everything together to ensure the pork is evenly coated. Turn off the heat and gently fold in the cooked bell peppers and chopped scallions, stirring for an additional 30 seconds.
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Serve: This Twice Cooked Pork is best served immediately, accompanied by either fluffy white rice or crispy fried rice to soak up the delicious flavors of the dish.
This Twice Cooked Pork recipe is not just a meal; it’s a celebration of flavors, colors, and textures that come together to create a delightful dining experience. Enjoy this dish with friends and family, and share the joy of cooking with everyone at your table!
