Twice cooked crispy pork

8 Feb

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Today’s food was possibly the most time consuming this month but still only took 40 minutes!

Belly pork was boiled for 12.30 minutes in water with a couple of small onions and a handful of chopped fresh ginger. It was then sliced thin and coated with cornflour and some szechuan peppercorns which had been toasted in a dry frying pan then ground in the pestle and mortar.

Time for the second cooking – the pork was shallow fried in oil until crispy and golden brown.  Out of the wok came the pork and in with more ginger and the prepared sauce of chilli, black beans, yellow bean paste, dark and light soy sauce and a pinch of sugar. Soon followed by the pork (for the third cooking really) with baby veg: leeks, sweetcorn and mange tout.

A brief stir fry and it’s done. Scored 8 out of 10 by Mrs M, though with complaints that the final stir fry was a bit too brief!

Mr M

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