1 Lb Pork Shoulder, Boneless & Lean -- whole piece
1 Tbsp Dry Sherry
1 Slice Ginger -- crushed
3 Whole Green Onions -- including tops
2 Tsp Hot Bean Sauce <<>>
2 Red Chili Peppers -- dried, crushed
4 Tsp Hoisin Sauce
1 Tbsp Soy Sauce
1 Tsp Sugar
1 Ea Red And Green Bell Peppers
3 Tbsp Oil
1/2 Tsp Salt
2 Cloves Garlic -- minced
1 Tsp Ginger -- minced
Procedures
Place pork, sherry, and ginger slice in a 2-quart pan. Cut 1 of the
green onions in half crosswise and add to pork, then add enough water to
barely cover meat. Bring to a simmer; cover and simmer until meat is
tender when pierced (about 45 minutes).
Lift meat from broth and refrigerate until cold. Then cut into 1
1/2-inch-square pieces about 1/8 inch thick. (The fatty parts are
considered a delicacy, but remove them if you wish.)
In a bowl, combine hot bean sauce, hoisin sauce, soy, and sugar. Seed
bell peppers and cut into 1-inch squares; cut remaining green onions into
1-inch lengths.
Place a wok over high heat; when wok is hot, add 2 tbs. of the oil. When
oil is hot, add bell peppers and stir fry for 1 1/2 minutes, adding a few
drops of water if wok appears dry. Sprinkle with salt and stir once,
then remove peppers from wok. Add remaining 1 tbs. oil to wok. When oil
begins to heat, add garlic and minced ginger and stir once; then add pork
and stir-fry for 1 minute. Add bean sauce mixture and toss until pork is
coated with sauce. Return bell peppers to wok along with onion. Stir-fry
for 30 seconds to heat through.
