Twice-cooked Pork with Red and Green Peppers
Prep time
Cook time
Total time
Need min 3 hours cooling time
Author: Cat (Waitrose Kitchen, Jan 2012, p62)
Recipe type: Main
Cuisine: Chinese
Serves: 4
Ingredients
- 400g Pork Belly
- 3tbsp Groundnut Oil
- ½ Red Pepper, cut into 3cm dice
- ½ Green Pepper, cut into 3cm dice
- 1tbsp Chilli Bean Sauce
- 1tbsp Black Bean Sauce
- ¼tsp Dark Soy Sauce
Instructions
- Bring large pan of water to boil. Add pork, return to boil and simmer gently for 8-10mins until just cooked through (pierce meat with skewer to make sure juices run clear). Remove meat and allow to cool a bit, then place in fridge for 3-4hours or overnight to cool and completely dry out. Then cut into bit size pieces.
- Heat 1tbsp groundnut oil in wok over high heat. Stir fry peppers for 2-3 mins, until just starting to char. Remove and set aside.
- Return wok to medium heat with rest of oil. Add pieces of pork (stand back as they will spit) and stir fry gently for 4-5mins until slightly golden; set aside.
- Tip chilli bean sauce into oil and stir for 1min as it reddens. Add black bean sauce and stir-fry for 30secs, then add pork, soy sauce and diced peppers. Turn heat up high and stir-fry for couple more mins until everything is piping hot and smells wonderful. Serve immediately.
Nutrition Information
Calories: 351 Fat: 28.7g Saturated fat: 9g Carbohydrates: 3.1g Sugar: 3g Salt: 0.7g Fibre: 0.8g Protein: 20g