What my esteemed Chinese cookbook told me was that twice-cooked pork is a popular dish where pork is boiled and then stir-fried in chilli bean sauce. I rather thought that that would be a good way to use up the leftover roast pork
What we would need for two hungry people:
- 150 g. of roast pork, sliced into bite sized pieces*
- 200 g. of yellow noodles**
- 1/2 onion, sliced
- 1 cup of sliced cabbage
- 1 cup of snow peas***
- a few green beans
- 2 tbsp of chilli bean sauce
- 2 cloves of garlic, crushed
- 2 tbsp of shao hsing rice wine
- 1 tbsp of tomato sauce
- a few drops of sesame oil
Heat a bit of oil in a wok and fry garlic, onion and pork together. Add vegetables and stir-fry until they wilt and add the sauces. Add a little bit of water if the stir-fry gets too dry. Add the rice wine and noodles. Season to taste accordingly. I find that the chilli bean sauce is rather salty but if you think it needs more salt, add a bit of soy sauce. Alternatively, if you want to reduce the spiciness, reduce the chilli bean sauce and add soy sauce instead. I like to use ketchup to round off the flavours instead of sugar but you can use sugar instead. Sprinkle with a few drops of sesame oil before serving.
(an alternate version with sweet chilli, carrot, onion and capsicum)
* Alternatively, you just boil up and some pork and then slice it. I am under the impression that pork belly is the traditional choice.
** I have tried a few types of egg noodles including Hokkien noodles, chow mein noodles and them thin-strand egg noodles. All good. Prepare according to packet instruction for stir-fry.
*** Basically any veggies will do but I found snow peas to be particularly good with this dish
(and here’s another version without the pork in my lunchbox)