Why Twice Cooked? The meat is first boiled, sliced, then stir fried. It is therefore cooked twice. Hence, Hui Wor means Back to the Pot. This dish is a signature Szechuan dish which is very nice especially with rice. Greg's verdict: "Excellent!"
400 to 450 gm of pork meat with some fats (san cham/pork belly or pork hind leg meat)
1/2 litre of water
4 slices of ginger
1 stalk of spring onion
1 tbsp of Hua Tiew Shaoxing wine
1) Boil the water, ginger, spring onion and wine mixture and add pork meat (entire piece). Boil for approximately 15 minutes to almost cooked (can still see a little portion of red). It's very important to control the boiling as the meat will be cooked again later. Overcooking will cause the meat to be too chewy and stringy.
2) Slice the half cooked meat into thin slices. Set aside.
2 no of big red chillis or 1/2 red capsicum/bellpepper, sliced
2 no of green chillisor 1/2 green capsicum/bellpepper, sliced
1 medium onion, sliced
1 tbsp of minced garlic
2 tbsp of hot broad bean paste (Szechuan tou pang jang)
2 tbsp of sweet bean or sweet soya sauce
1 teasp of sugar
1 tbsp of light soya
1 tbsp of dark soya
3) Heat wok with 1 tbsp of cooking oil/Szechuan pepper oil, add minced garlic and on high fire, add boiled meat pieces. Stir fry for a min or two.
4) Add the hot bean paste. Continue stir frying till the meat is even coated with paste.
5) Add chillis and onions. Finally the sauces. If sauce is too thick, add with 1 tbsp of water.
6) Stir fry till chillis and onions soften. Do not overcook. The whole stir frying should take less than 10 minutes over high heat. Dish and serve.