Yield: 3 to 4 Servings

Martin Yan

This twice-cooked pork recipe first simmers the pork in a fragrant mixture of rice wine, ginger, and green onions to tenderize it and keep it moist, then finishes the dish by stir-frying the sliced, simmered pork with garlic and a chili-laced sauce to give it a final flavorful punch.

For pork:

• 1lb boneless pork butt or pork belly
• 3cups water
• 2TBS Chinese rice wine
• 3-4pieces ginger
• 2green onions

Sauce:

• ⅓cup chicken broth
• 3TBS oyster-flavored sauce
• 1tsp sugar
• 1tsp chili garlic sauce

Stir-fry:

• 3TBS cooking oil
• 6dried or fresh red chiles
• 2garlic cloves
• ¼-½tsp ground Sichuan peppercorn
• ½small head of napa cabbage
• 1tsp cornstarch

Pork 1st cook:

Thinly slice the ginger.

Cut the green onions into 2-inch lengths.

Place the whole pork butt in a pot with the water, rice wine, ginger, and green onions, and then bring to a boil.

Reduce the heat to low, cover, and simmer for 30 minutes.

Remove from the heat and set aside to cool.

When cool, drain and cut the meat into large slices, about ⅛-inch thick.

Premix sauce:

Combine the chicken broth, oyster sauce, sugar, and chili garlic sauce in a small bowl.

Toast Sichuan peppercorns:

Toast ¼- to ½-tsp ground Sichuan peppercorns in a pan until slightly browned.

Stir-fry:

Place a wok or frying pan over high heat until hot.

Add 2 TBS of the oil, swirling to coat the sides.

Mince the garlic and slice the Napa cabbage into 1-inch lengths.

Add the chilies and 1 TBS minced garlic and toasted ¼- to ½-tsp ground Sichuan peppercorn to the wok.

Cook, stirring until fragrant, 10 seconds.

Add the pork slices and the Napa cabbage, stir for about 1 minute.

Add the sauce, cover and cook until the cabbage begins to soften, about 4 minutes.

Slurry:

Dissolve the cornstarch in 1 TBS water.

Thicken:

Remove the wok’s cover, add the slurry and cook, stirring, until the sauce boils and thickens.

To lend twice-cooked pork a more traditional taste, toast ¼- to ½-tsp ground Sichuan peppercorn with the chilies and garlic for about 25 to 30 seconds. Toss in some shredded bamboo shoots, too, if you’re looking for a little extra crunch.