Twice-Cooked Pork Recipe
1 roasted pork (either pork shoulder or pork belly) approximately ½ lb
5 pieces five-spice pressed tofu, or normal firm tofu (bean curd)
1 chili pepper, de-seeded
1 tablespoon chili bean paste
1 tablespoon cooking wine
1 tablespoon soy sauce
1 teaspoon sugar
4 tablespoons water
Slice pork, rinse tofu and slice diagonally. Cut leek diagonally into sections. Heat 3 tablespoons cooking oil and stir-fry tofu until slightly brown. Add pork, mix well, and remove. Use the remaining oil to stir-fry chili bean paste until fragrant and sour pickled flavor is reduced and add all other seasonings. Return pork and tofu and add leek and chili peppers. Stir well until liquid is almost absorbed. Remove to plate and serve.
Note: Only roasted pork or cooked pork is cooked with ingredients and seasoning for a second time, giving the dish its name. Only already cooked meat may be used in this dish.