greg@olivej.UUCP (Greg Paley) (01/19/84)
I was glad to see the twice-cooked pork recipe. It's one of my favorite dishes (and a wonderful way to use leftover roast pork). I was intrigued by the hoisin sauce as an ingredient - I've never tried that and plan to do so. I have used black bean sauce which gives a salty result rather than the sweet flavor of the hoisin. I did have a few additions to the ingredients listed. I like to add finely chopped garlic to the scallions. Also, I like a hot tang to this dish so I add either chopped fresh green chiles or dried red pepper flakes. I add these after the other ingredients, since if they are added at the beginning with the garlic and scallions the fumes from the cooking peppers can literally choke you. For the sauce, rather than water I like a mixture of chicken broth (fresh or canned - or, if you've boiled the pork rather than using leftover, use some of the resulting stock) and rice wine (or dry sherry). For reasons I am completely unable to explain, I've found a good hot serving of this dish to be a sure- cure for a headache as well as giving me a dynamite "second wind" after a long, stressful workday. Greg Paley Olivetti ATC, Cupertino, Ca.