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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Double Cooked Pork Share  Air Mauritius
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  1. 900g pork loin
  2. 1 1/2 tablespoons yellow bean sauce
  3. 1 medium green chilli
  4. 2 spring onions
  5. 1 1/2 tablespoons Hoisin sauce
  6. 1 1/2 tablespoons soy sauce
  7. 4 tablespoons vegetable oil
  8. 2 tablespoons red wine
  9. 3 slices root ginger, shredded
  10. 1 tablespoon oyster sauce
  11. 3 garlic cloves, crushed and chopped
  12. 40g butter

double cooked pork 


  1. Heat water in saucepan. When it boils add the pork in one piece. Cook and simmer for 35 minutes. Remove and drain. When somewhat cool, cut through the skin, lean and fat into bite size thin slices. Cut the green chilli into small strips, discard the core and seeds. Cut the spring onions into 5cm sections.

  2. Heat the oil in a wok or frying pan. When hot, add first the ginger and then the garlic. Stir these around in the hot oil a few times then follow by adding all the sauces, wine and the oyster sauce.

  3. Continue stirring over the heat until the mixture becomes a red creamy, bubbly sauce.
  4. Add the slices of pork. Turn and stir until each slice of pork is well covered with the sauce.
  5. Add the spring onions, pepper and the butter. Continue to stir and turn the contents around over a high heat for 2 minutes.
  6. Remove from heat and serve.

This is quite a spicy dish which is meant to be eaten hot, supported with quantities of rice and vegetables.

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