2 1/2 lb fresh bacon or pork belly
6 whole scallions
6 slice fresh ginger
1 tbsp salt
6 scallions
3 tbsp peanut oil
2 tbsp finely chopped garlic
1 tbsp minced peeled fresh ginger
1 1/2 tbsp chili bean sauce
1 tbsp rice wine or dry sherry
1 tbsp light soy sauce
2 tsp sugar
1 tsp salt
Directions
ADD TO LARGE POT of boiling water: bacon or pork belly, scallions,
ginger, salt. Cover tightly; simmer for 1 1/2 hours. Remove meat with
slotted spoon and drain well. Discard liquid. When bacon or pork
belly has cooled, cut it into thin 1/4-inch slices. Cut scallions
into 3-inch pieces. Heat wok or large saute pan until hot. Add oil
and pork and stir-fry for 10 minutes. Drain any excess oil. Add
garlic and ginger; stir-fry 10 seconds. Add scallions and stir-fry 3
minutes. Add the other ingredients; stir-fry 3 minutes, mixing well.
Serve at once.
Servings: 6 servings
Liang Ban Rou (Twice-Cooked Pork) Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
We can follow the history of meal recipes far back into ancient history, certainly as far back into history as the early Egyptians, and maybe further still. In practice though, sadly, these early cookbooks were just very simple hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to experts is a collection of clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. As our culinary historical trip moves on a few more years we find a couple of interesting recipe books from the 14th Century : a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, they are not about the indian food that appears on menues today, but rather descriptions of the types of meals eaten by the rich and wealthy people of those days. In the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from the Middle-East, such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices led to an increase in recipe manuscripts, some of which are now in private collections. Over the following few hundred years, the powerful and wealthy houses competed with each other to lay on the best banquets, and as a result cooks and their collection of recipes became highly prized. Nevertheless, it was during the nineteenth century that fine cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and publishing recipes to help cooks of their time. Like it or not, the introduction of television gave us cooking programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Liang Ban Rou (Twice Cooked Pork) recipe.
