A double-cooked boneless pork shoulder gets spicy Sichuan-style flavor with smashed gingerroot, rice cooking wine and BBQ sauce.
What You Need
Original recipe yields 4 servings
1 boneless pork shoulder (1 lb.)
2 green onions, cut lengthwise in half
1 piece (1 inch) gingerroot, finely chopped
2 Tbsp. rice wine
1 tsp. oil
2 green peppers, chopped
2 small red chiles, seeded, thinly sliced
3 cloves garlic, thinly sliced
1/3 cup BULL'S-EYE Original Barbecue Sauce
2 Tbsp. water
Add To Shopping List
Please use alcohol responsibly.
Let's Make It
Place meat in medium saucepan. Add enough water to cover meat by 1 inch; bring to boil. Skim foam from surface. Add onions, ginger and rice wine; cover. Simmer on medium-low heat 1 hour or until meat is tender. Remove from heat; let stand 10 min.
Transfer meat to cutting board; discard broth or reserve for another use. Cut meat into thin slices, then cut into 1-inch pieces.
Heat oil in large skillet on high heat. Add meat; cook and stir 2 min. Add peppers, chiles and garlic; cook and stir 2 min. Stir in barbecue sauce and water; cook and stir 15 sec. or until heated through.
Serve with hot cooked rice.
How to Use Reserved Broth
Cool broth, then refrigerate up to 2 days or freeze up to 1 month. Use to make your favorite soup, such as won ton soup.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.