Ingredients
Method
1.Place pork, ginger and onion in a wok; cover with cold water. Bring to the boil, then simmer, uncovered, for 30 minutes. Cool pork in water; drain.
2.Place pork on tray; stand for about 20 minutes, or until completely dried. Slice thinly.
3.In a cleaned wok, heat oil; stir-fry pork, in batches, for 2-5 minutes, or until crisp. Drain; cover.
4.Keep about 2 teaspoons of the oil in wok; discard rest. Add capsicums and garlic to wok; stir-fry on medium-high heat for 1-3 minutes, or until tender. Stir in sauces, juice and chilli.
5.Serve capsicum topped with pork and sprinkled with onion.
“Twice-cooked” Chinese dishes date from days before refrigeration, when people boiled large cuts of meat because it kept better than if left fresh. Here, it also helps rid the meat of some of its excess fat. For extra-crisp pork, serve it on the capsicum mixture rather than tossing them together.
Note
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