Thank you all so much for your sweet comments on yesterday's post. I was really humbled and overwhelmed by your support and am grateful to be part of this lovely, affirming blogging community. It was not easy for me to post something so emotional, which is part of why it took me so far into the month to participate in the challenge. You made me feel very comfortable sharing my feelings. Much love to you all.
Here is a fantastic pork recipe that I hope you will love. It takes planning, time, and a bit of work but it is worth it. The combination of boiling and stir frying yields moist, tender pork that soaks up the sweet and spice of the sauce.
This recipe is adapted from the fabulous book Yan-Kit's Classic Chinese Cook Book.
Twice Cooked Pork
32 oz lean pork loin
2 medium onions, cut in strips
3 cloves garlic, peeled and sliced
1 tsp chili oil
2 tsp hot sauce
1/2 tsp salt
2 tsp honey
2 tbsp white wine
1 cube chicken bouillon
1. Place the pork on a large saucepan; add boiling water to cover. Simmer over medium heat for 20-25 minutes.
2. Place pork on the fridge for at least 2 hours to firm (can be left overnight, covered). Slice into 1/2" strips.
3. In a small bowl, mix together hot sauce, salt, honey, wine, and chicken bouillon.
4. Heat skillet over medium heat. Add chili oil and spread to coat the bottom of the pan. Add the onions; stir fry until translucent. Remove the onions from the pan and set them aside.
5. Add garlic to skillet and stir fry for 1 minute. Add pork; stir fry until any fat on the pork is translucent and pork ins lightly browned.
6. Return onions to the skillet along with sauce. Stir until the onions and sauce have heated.