Recipe of the Week

"HuiGuo" (Back to the Pot) Pork
HuiGuo (HWAY-GWO) Pork is a very traditional and popular Sichuan dish. It's name refers to how it's made. The pork is cooked twice -- first boiled and then wok fried -- so it "returns" (Hui) to the "pot" (Guo). Use pork with a fair amount of fat in it for the best taste.

Ingredients (serves 2 or 3):
1 pound of pork 7 cups of cold water 1 green pepper, sliced 4 cloves of garlic, diced	1 tbsp chili sauce with beanpaste 1 3/4 tsp salt 1 1/2 tbsp sugar

Directions:

(1) Put cold water in a pot, add the pork, and then bring to boil.
(2) Keep boiling water for 15 to 20 minutes, or until pork has cooked.
(3) Turn off the heat. Take pork out of water and let cool. Cut pork into slices (see picture above).
(4) Put wok on medium heat. Add the sliced pork. Stir over heat until some oil has come out from the pork fat.
(5) Add the green peppers, garlic, chili sauce, and stir over medium heat.
(6) Stir over heat for three or four minutes until peppers have cooked.
(7) Add sugar. Stir again. Put on a plate. You're finished!