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1
Prepare Ahead:
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In a large pot, bring 2 quarts of water to a rolling boil. Add pork, salt, sake, green onions and ginger root. Reduce heat, cover and simmer for 15 minutes.
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3
Remove pork from the pan and cool under cold water. Discard cooking broth. Drain pork. When it is cool enough to handle, slice thinly across the grain into bite sized pieces. The inside of the pork may still be raw. But remember! This is TWICE COOKED pork! It will get finished cooking later.
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4
Seed and chop the bell peppers into 1-inch bite sized pieces. Put in a bowl.
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Trim the root end and the tough greens off the leeks and discard. Cut the hearts of the leeks lengthwise. Rinse thoroughly to remove all dirt and grit. Chop leeks on the diagonal into 1-inch pieces. Add to the bowl with the peppers.
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6
Mix the sugar, both bean sauces, soy sauce and Sri Racha for the seasoning sauce in a bowl and set aside. Feel free to amp up the Sri Racha sauce if you want it more spicy.
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And don't forget to peel and slice up your garlic!
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To Cook
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Heat a wok or large skillet over high heat. Add 2-3 Tbsp oil to the pan. Stir-fry the bell peppers and leeks several minutes, until peppers are a bit tender and leeks look wilted. Remove from the pan to original bowl. (The veggies will continue to steam while you cook the meat, so if they are a bit underdone when you take them out of the pan, they will end up perfect when the dish is complete).
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Wipe the pan clean with a paper towel. Heat another 2-3 Tbsp oil over high heat. Add the garlic and stir-fry for about 30 seconds. Add the reserved pork slices. Stir-fry 5-8 minutes, or until pork is fully cooked.
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Add the seasoning sauce to the pork, and stir to coat.
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Return the vegetable to the pan and mix thoroughly.
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Serve over steamed brown or white rice. Yum!
