回锅肉 (Twice Cooked Pork) by Susan Kwek

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Recipe adapted from http://taiwanduck.com/spicy-twice-cooked-pork-taiwanese-st…/

My adapted version as follows:-
Ingredients:

$10 roast pork or (500g of boiled pork belly)
1 tbsp Lee Kum Kee Chilli Bean Sauce
1 tbsp Hua Tiao wine
1 tbsp soy sauce
1 tbsp sugar
1 tbsp sesame oil
3 cloves of garlic (slice thinly)
2 chillies (slice thinly)
2 spring onions (slice to about 2 inch long)
1 carrot (slice thinly)
1/2 a head of cabbage
4 mushrooms (soak and sliced thinly)

Method:
1. Cover the pork in cold water and bring to a boil then simmer very for about 20 minutes. Remove any scum during poaching. Take the meat out, rinse and plunge in cold water to cool. Remove pork pat dry and cut into very thin slices.

2. Prepare and set aside the vegetables and other ingredients.

3. Heat the wok with a little oil till hot and fry the pork slices till the meat is lightly browned. Take the meat out of wok, set aside.

4. Add garlic and ginger stir fry till fragrant then add the carrots and mushrooms and stir fry.

5. Push the above to one side and add chilli bean sauce, fry for a while and add the spring onions and chilli and mix everything together. Then add in the pork and vegetables and stir fry. Now add in about 1/2 cup of water, soya sauce and Hua Tiao wine.

6. Simmer for a while or until the vegetables are slightly softened then add in the sesame oil and ready to eat.