Recipe of the Week
Twice Cooked Pork
Courtesy of
Connor Brown
Ingredients
1 pound boneless pork butt
8 ounces chicken broth
2 tablespoons cooking oil
8 small dried red chillies
1 tablespoon chopped garlic
3 scallions, cut into 1-in lengths
8 ounces napa cabbage, cut into bite-size pieces
2 tablespoons hoisin sauce
2 teaspoons dark soy sauce
2 teaspoons light soy sauce
1/8 teaspoon salt
2 teaspoons cornstarch dissolved in 1 tablespoon water
Method
In a pan, combine the pork and chicken broth. Bring to the boil over high heat. Reduce the heat to low, cover and simmer until tender, 40 to 45 minutes. Remove the pork from the pan and let cool. Reserve the broth. Cut the pork into thin slices.
Place a wok pan over medium-high heat until hot. Add the oil, swirling to coat the sides. Add the chillies and garlic then cook, stirring, until fragrant, about 10 seconds. Add the pork and stir-fry for 1 minute. Add the scallions and cabbage and stir-fry for 30 seconds.
Add the reserved broth, hoisin sauce, dark and light soy sauces, and salt. Cook until the cabbage is tender-crisp, about 3 minutes. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
