Twice Cooked Pork

I literally cooked this pork twice! I always thought that the name of the dish was a give away, but when I looked at the recipe--you do to cook it twice! This recipe is a winner, especially for left-overs for lunch the following day. Details below without clear measurements:

Bonless pork: I just love pork belly and its fatty lining, so I used some pork belly with some pork shoulder and pork butt for some more tenderness and fat in the meat. Boil pork with water enough to cover the pork, some sherry (1 Tbsp), green onions (about two stalks), and a ginger (about 1 inch) until the pork is tender (about 30~45 minutes). It's best to do this the day before, because once boiled and tender, place in the fridge until the pork is cold. When ready to cook, slice into thin 1/4 inch slices.

When ready to cook, prepare the sauce. Mix 4 tsps Hoisin sause, 2 Tbsp soy sauce, 1 Tbsp white sugar. Add some crushed red pepper flakes for heat. Add sparingly according to your taste and preferred heat level. Set aside.

Slice green and red peppers (one each). Slice in 1/1/2-inch thickness some green onions as well. Pre-fry both peppers and onions in a wok with hot cooking oil. Remove peppers and onions from oil. Grate 2 tsps ginger and toss in the same oil. Add some minced garlic. Stir both ginger and garlic in wok. Add pork slices in the wok. Stir fry until pork is coated with oil, ginger, and garlic. Add the sauce and continue stirring until the pork is well coated with sauce. Add the peppers and green onions in last when ready to serve.

Serve hot over rice. Enjoy!