Twice Cooked Pork

The Sichuan style of twice cooked pork, adapted slightly for western tastes - this uses lean pork loin instead of the more typical skin on pork belly.  Using loin the double cooking isn't actually necessary; it can just be stir fried, but I include the whole double cooking method as a note if you want to try it with pork belly.  The amounts given here are for a single half pound pork chop, but you may well want to double that if cooking for two (make even more, the leftovers are great).  See Chinese Ingredients for pictures and substitutions of ingredients.

First cooking:
1/2 lb pork loin, trimmed and in fairly thin slices

Other ingredients:
2-3 green onions, finely sliced
2-3 cabbage leaves, de-stemmed and chopped in roughly 1 inch squares, or other veggies, zucchini is good
3 cloves garlic, thinly sliced
oil
several dried chiles, de-seeded

Sauce:
2 T Chili bean paste
1 T Soybean paste
1-2 t sugar
2 T soy sauce
1-2 t fermented black beans (optional)


Combine the sauce ingredients and set aside.

Heat oil in the wok with the dried chiles and blacken them over high heat.  Add the pork and the garlic and stir fry briefly to slightly brown the pork and the garlic, remove both to a plate.   Add the sauce ingredients to the wok and stir fry until fragrant.  Add the cabbage leaves and stir fry briefly to wilt.  Add the green onions, then add in the reserved pork and garlic.  Toss briefly to coat then serve with rice.

Note:  If you want to cook this with pork belly instead of loin, you'll use this as the first step:

Combine the pork with
2 pieces ginger, smashed with the flat of a knife
2 green onions, chopped into 1 inch pieces
2-3 t shaohsing rice wine
enough water to cover

Simmer the pork for half an hour or until it's starting to become tender.  Move the pork into the fridge to cool down.  Once it's cooled slice into relatively thin bite-sized pieces; discard the other simmering ingredients.