Yu Bos Twice Cooked Pork Recipes

Steps:

• Place bacon and ginger in a medium stockpot. Cover with water. Bring to a boil, skimming as necessary to remove fat. Reduce heat to simmer, and cook, covered for 40 minutes. (This can be made ahead up to this point and refrigerated overnight.) Remove bacon from liquid. Remove bones, and discard. Slice meat crosswise into slices 1/4 inch thick. Reserve liquid for Pork Broth with Tofu and Vegetables. Discard ginger.
• Place wok over high heat. Add 1 1/2 tablespoons olive oil and heat until smoking. Add garlic, hot bean sauce, and sliced bacon. Cook until lightly browned, stirring frequently, about 5 minutes. Transfer from wok to plate. Rinse wok, and wipe dry.
• Return wok to heat. Add remaining 1 tablespoon olive oil. Heat until smoking. Add kohlrabi and salt. Stir to combine. Add cooked meat, scallions, soy sauce, and chile oil. Cook until heated through, about 2 minutes. Remove from wok to serving dish. Drizzle with sesame oil. Serve immediately.

Steps:

• Sprinkle meat with salt and pepper. Put a large skillet over medium-high heat; a minute later add 2 tablespoons butter and/or oil. When butter foam subsides or oil dimples, add meat (curve it into skillet if necessary). Brown it well on all sides, for a total of 4 to 6 minutes. Turn off heat, remove meat from pan, and let it sit on a board. When skillet has cooled a bit, proceed.
• Cut meat into inch-thick slices. Once again turn heat to medium-high, add remaining butter and/or oil and, when it's hot, add pork slices to pan. Brown on each side, about 2 or 3 minutes each. Turn heat to low and remove meat to a warm platter.
• Add 1/2 cup water to pan, turn heat to high, and cook, stirring and scraping, for a minute. Lower heat slightly, add cream and cook until slightly thickened. Stir in mustard, lemon juice or Calvados, if you're using them, then taste and adjust seasoning. Serve meat with sauce spooned on top, garnished, if you like, with parsley.

Steps:

• Place pork, 6 scallions, ginger and salt in large pot. Add water to cover. Bring to a boil, cover, and simmer 1 1/2 to 2 hours, until tender. Remove meat, and discard liquid. When pork has cooled, remove skin and any bones. Cut meat in half crosswise, then slice it thinly lengthwise.
• Slice remaining scallions lengthwise, then in 3-inch pieces.
• Heat oil in wok or skillet. When very hot, add pork and stir-fry until lightly browned, 6 to 8 minutes. Pour off excess oil and fat. Add garlic and ginger, and stir-fry 10 seconds. Add scallions, and stir-fry 2 minutes. Add chili paste, rice wine, soy sauce, sugar and Sichuan pepper, and stir-fry another minute. Scatter with cilantro and serve.