Twice Cooked Pork with Peppers

It’s cold, it’s windy, it’s the weekend, and I want spicy, hearty, umami rich food.

Looking in the chill chest, I find a number of things that should be used, some jalapenos, some thai birds eye peppers, a green bell pepper, and a overly strong red onion, and a half bag of cole slaw mix. Sounds a bit like a stir fry, just need a sauce, a protein, and maybe a starch.

I have leftover Char Siu, and several packets of ramen. As the saying goes “Ala Cuisine!”

One can use fresh pork belly, or shoulder, sliced thinly, , or even really thick cut bacon, chopped to 2″ pieces here, and stir fry off to replace the Char Siu Pork.

“Fresh Bacon and Capsicums” is one of my all time favorite lunch dishes at the local chinese restaurant around the office, back when I had an office and went to it daily. It could be a little bit of russian roulette, as some time the peppers were very mild, and sometimes outstandingly WILD!

Have I mentioned, “I HATE COVID..”

NOTE

This is a hot and fast cook, make sure all is ready. Be prepared to cook, before you heat the wok / cast iron fry pan.

From Wikipedia:

Twice-cooked pork or double-cooked pork is a Chinese dish from Sichuan. The dish’s ingredients include pork, which is simmered, sliced, and stir-fried; commonly stir-fried vegetables such as cabbage, bell peppers, onions, or scallions; and a sauce that may include Shaoxing rice wine, hoisin sauce, soy sauce, sugar, ginger, chili bean paste, and tianmianjiang bean paste.

This dish is commonly associated with yan jian rou, which tastes quite similar to twice cooked pork, but with a different process of cooking.

The process of cooking twice-cooked pork involves first simmering pork belly steaks in water with spices, such as ginger, cloves, star anise, jujubes, or salt. After refrigeration to firm the meat, it is cut into thin slices. The pork is then returned to a wok and shallow fried in oil, usually along with some vegetables. The most commonly used vegetables are garlic leaves, napa cabbage, bell peppers, and scallions.

Another simple way of preparing this dish is to cook the meat by itself until it is done, then fry it along with the other ingredients. An alternative method involves frying the meat by itself until cooked, frying the vegetables separately, then frying everything together. This approach of frying the pork twice led to the name “twice-cooked pork”.

Premade twice-cooked pork sauces are also available from food manufacturers.

Pork and Pepper Stir Fry

Char Siu pork with Spicy Peppers,

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Course Main Course

Cuisine Asian

Servings 2

Calories 704 kcal

Ingredients

  

1x2x3x

Main

• 8 oz Char Siu Pork https://www.roguechef.com/?p=1957
• 4 ea Jalapeno Pepper Washed, Seeded, Sliced
• 2 ea Green Bell Pepper Washed, Seeded, Sliced
• 1 ea Onion Small, peeled Sliced
• 2 cloves Garlic Peeled, minced
• 1 tbsp Cooking Oil

Sauce

• 1 tbsp Soy Sauce Low Sodium
• 1/2 tsp Dark Soy Sauce
• 1/2 tbsp Sesame Oil
• 1 tsp Rice Vinegar
• 1 tsp Brown Sugar
• 1 tsp Grated Ginger
• 2 tbsp Corn Starch

Optional

• 6 oz Ramen / Noodles Prepared to package directions
• 2 Cups Prepared Rice If not using noodles

Instructions

 

Mise en place (Preparation)

• Slice / shred the pork and set aside
• Mix the sauce and set aside
• Taste, season, and balance flavor of sauce
• Prepare the noodles and set aside
• The vegetables should be sliced to medium size, and set aside

Procedure

• Heat a wok or large frying pan, over high heat, add oil and heat until smoking, ~ 15-30 sec.
• Add the veggies and stir fry / toss until they soften and start to take color
• Add the garlic and stir fry until fragrant, ~ 30 sec
• Add the pork, sauce, and noodles, stir fry / toss to coat and heat through

Serving

• Serve hot, side with rice if NOT using noodles

Notes

A basic twice cooked pork with peppers.

One can replace the Jalapenos with other hot peppers to match your  palate

This utilizes our prepared Pork Char Siu, one can use fresh pork, marinated as per the Char Siu Post (https://www.roguechef.com/?p=1957), for at least 15 minutes, (the longer the better)  and stir fried until the pork turns white. Thence continue with the recipe.

 

Nutrition

Calories: 704kcalCarbohydrates: 102gProtein: 15gFat: 26gSaturated Fat: 8gSodium: 2900mgPotassium: 311mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 5mgCalcium: 50mgIron: 4mg

Keyword Noodles, Peppers, Pork, Sauce

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