Liang Ban Rou (Twice-Cooked Pork)

155 minutes Prep: 30 minutes Cook: 125 minutes

1111 calories per serving view nutrition facts

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2 1/2	pounds	bacon	fresh, or pork belly
6	each	scallions, spring or green onions	whole
6	slices	ginger	fresh
1	tablespoon	salt
6	each	scallions, spring or green onions
3	tablespoons	peanut oil
2	tablespoons	garlic	finely chopped
1	tablespoon	ginger	minced, peeled, fresh
1 1/2	tablespoons	chili bean sauce
1	tablespoon	rice wine	or sherry, dry
1	tablespoon	soy sauce, light
2	teaspoons	sugar
1	teaspoon	salt

Add to large pot of boiling water: bacon or pork belly, scallions, ginger, salt.

Cover tightly; simmer for 1 1/2 hours. Remove meat with slotted spoon and drain well.

Discard liquid.

When bacon or pork belly has cooled, cut it into thin 1/4-inch slices.

Cut scallions into 3-inch pieces.

Heat wok or large sauté pan until hot.

Add oil and pork and stir-fry for 10 minutes.

Drain any excess oil.

Add garlic and ginger; stir-fry 10 seconds.

Add scallions and stir-fry 3 minutes.

Add the other ingredients; stir-fry 3 minutes, mixing well.

Serve at once.

Nutrition Facts

Serving Size 251g

Amount per Serving

Calories 1111 69% of calories from fat