Alright, it’s confession time.
This really isn’t authentic Twice Cooked Pork. But in my defense, I can probably count on one hand… with 3 fingers missing… the number of times I had authentic Twice Cooked Pork in a Chinese restaurant… including my trips to Asia.
I’ve decided that it has become the Chinese version of refrigerator stir fry, where as long as you’re using already cooked pork – you’re golden.
In the past, the pork has been left over Chinese BBQ pork (my personal favorite), left over stir fry, pork belly, or just roasted. It’s come with pineapple, bean sprouts, big chunks of onion, water chestnuts and whatever diced veg goes into every other dish. The sauce is often laden with garlic, hot pepper, or overrun with gloppy, sweetened generic brown sauce.
It’s a hot mess.
So, in all fairness, I’ll tell you what it’s supposed to be:
The Pork is to be boiled in water, rice wine and ginger – cooled and sliced.
The Vegetables should only be leeks and red bell pepper.
The Sauce is a fair amount of chili paste, garlic, soy sauce and sweetened azuki bean paste (think sweetened – smashed kidney beans)
I didn’t do that…
Instead, I’ve fallen back on my years of take-out madness and used what I had on hand…
but the pork was cooked twice…. so, um.. there.
Twice Cooked Pork (kind of)
- 1 Cup Pre Cooked Pork – Sliced very thin across the grain
- 2 Cups Frozen Stir Fry Vegetables – Thawed
- 2 Scallions – Cut into 1″ Pieces
- 1 Tablespoon Fermented Black Beans (to be completely honest, the cloyingly sweet azuki bean paste just isn’t one of my favorite things. I’ve substituted the fermented black beans for a more rounded flavor and somewhat less sweetness)
- 1/4 Teaspoon Chinese Five Spice Powder (Like I said up there, my favorite way to get this was when they used left over BBQ pork. The five spice adds a little of that flavor back to plainly cooked pork)
- 1 Tablespoon Honey
- 1/4 Cup Soy Sauce
- 1 Teaspoon Red Chili Flakes
- 1 Tablespoon Corn Starch
- 2 Tablespoons Oil
- Large Skillet or Wok
Mix together the soy, starch, 5 spice and honey in a small bowl
Add the sliced pork and let sit for 15 minutes or so
Heat the wok (or large skillet) with the oil
Add the thawed stir fry vegetables and toss in the oil until they heat through
Mash the black beans into a paste and add to the pan
Add the chili flakes
Add the pork and all the liquid and stir fry until the sauce begins to thicken
Remove from the heat and toss in the chopped scallions
Serve with fresh steamed rice