TWICE COOKED PORK

Spicey pork

Thursday August 7,2008

Gary Rhodes cooks a sweet and spicy dish from the Sichuan region of China. Serves 2-4.

INGREDIENTS
400g boneless leg pork
50g ginger, sliced
2 spring onions, sliced
Vegetable oil, for frying
1 teaspoon Sichuanese chilli
bean paste
1 teaspoon black bean sauce
1 teaspoon chilli powder
1 teaspoon Shaoxing rice wine
1 teaspoon dark soy sauce
100g leeks, sliced, divided into green and white parts
Pinch salt
Pinch sugar
1 teaspoon chicken bouillon powder
1-3 tablespoons hot chilli oil, (see cook’s note)

METHOD
1) Simmer the pork in a large pan of water with the ginger and spring onions for 20 minutes. Drain, reserving the pork and discarding the rest. Slice the pork thinly.
2) Heat a slick of vegetable oil in a wok until very hot. Add the slices of pork in batches and fry on both sides until golden brown. Remove from the pan and put to one side.
3) Leaving only a little oil (about 11/2 tablespoons) in the hot pan, add chilli bean paste, black bean sauce and chilli powder. Stir-fry quickly.
4) Return the pork to the pan and toss well. Add the shaoxing wine, soy sauce and the white part of the leeks. Fry for about 30 seconds, or until the leeks have softened. Season with a pinch of salt, sugar and the chicken bouillon powder. Add the green part of the leeks and fry for another 10 seconds.
5) Stir in the hot chilli oil, take off the heat and serve.