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Twice Cooked Pork



* 1 lb. pork belly
* 8 ozs. cabbage
* 2 ozs. garlic shoots (蒜苗) or scallions
* 1 red chili thinly sliced diagonally (optional)
* 2 tablespoons vegetable oil
* 1 tablespoon Shaoxing cooking wine (紹興料酒)
* 1 tablespoon Sichuan hot bean paste (辣豆瓣醬)
* 2 tablespoons sweet wheaten sauce (甜麵醬)
* 1 teaspoon sugar
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# * Put the strips of pork belly in a wok or a pot and completely cover the meat with water. Bring the water to a boil and immediately turn the heat down to a simmer. Cook the meat for about 45 minutes. Skim the scum that forms on the top regularly as the meat is being cooked. Drain the pork and let cool. Cut the pork into very think slices of about 1/8 inch thick and set aside. * Cut the cabbage into pieces of about one-inch squares. Cut the garlic shoots into one and a half inch long pieces. Mix Shaoxing cooking wine, Sichuan hot bean paste, sweet wheaten paste and sugar in a bowl and set aside. * When you’re ready to stir-fry, heat the vegetable oil in a wok until just beginning to smoke. Add the cabbage and stir-fry for about 4 minutes. Be sure to keep stirring so as not to burn the cabbage. Remove the cabbage from the wok and set aside in a bowl. Put the sauce mixture into the wok and stir-fry for about 30 second or until fragrant. Add both the pork and cabbage into the sauce and continue to stir-fry for another 2 minutes or so. Then add the garlic shoots and stir-fry for additional 30 seconds. Turn the heat off and add the red chili if using. Plate and serve immediately.

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