Twice Cooked Ribs

Another experimental take on Twice Cooked Pork (回锅肉). This time, it was meat taken off boiled ribs and spicy long green peppers. The greasy goodness is like the Twice Cooked Bacon, but far less smoky.

Method

Boil pork ribs with soy sauce, ginger, and water for 20 minutes. When the ribs cool, remove the meat from the bone and slice them into thin strips. Slice some long green peppers into equally thin strips. Mince up some garlic and scallion.

Heat up some oil in a pan and quick-fry the garlic and scallion. Then add peppers and stir. Add pork strips and stir. Add sweet bean sauce and stir. Toward the end of cooking, add light soy sauce and dark soy sauce. If desired, add a little rice wine or black vinegar.

Notes

The ribs were boiled the same way as Sweet and Sour Ribs with Zhenjiang vinegar. I actually came up with this dish after having quite a few of them.

Never burn any of aromatics, especially garlic. The harsh taste of burnt garlic isn't worth it. To prevent this from happening, keep the garlic surrounded with oil on the pan for a few seconds and stir. Start adding other items once you see the garlic turn golden and stir.

The ribs are relatively fatty, so offsetting that fattiness with aromatics and something sour like vinegar is understandably, quite popular.