cucumber and huiguorou

cucumber and huiguorou
Originally uploaded by kattebelletje.

This is a variation to the "huiguo rou" (Back In The Pan) theme. The name refers to the fact that the main ingredient for this Chinese dish, fatty striped pork, is first boiled, then cooled, and ends up being put back in the pan and fried. So: boil about 300 grams of pork (speklap) in water and a slice of fresh ginger for about 40 minutes on a low fire. Take out the pork and leave to cool; this can be done ahead of time. You could even freeze the pork until later use. Well, cut the pork thinly into square slices and marinate briefly in soy sauce and rice wine. Meanwhile, cut one red pepper or, preferably, a green pepper into chunks. Fry in oil until done, take out. Then put some extra oil in the pan and fry the pieces of pork. They will splatter or sometimes seem to explode, take care! I usually have a lid at hand to stop the oil splashes from going all over the stove top. When nice and crispy, get rid of the oil and add chopped ginger, garlic, soy sauce, rice wine, sugar and some water. You could add hot sauce to your liking, or add a red chili pepper in slices. Add the pepper, stir all together, and serve with a cucumber salad over rice.