Twice-Cooked Pork

• 1 1/2 lbs lean boneless pork loin
• 2 cups water
• 1 tablespoon soy sauce
• 1 slice ginger
• 2 star anise
• 3 tablespoons miso
• 3 tablespoons sriracha hot chili sauce
• 2 tablespoons dry sherry
• 1 tablespoon rice wine vinegar
• 1 teaspoon sugar
• 3 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/2 teaspoon red pepper flakes
• 1 large onion, cut into slivers
• 1 cup sliced red bell pepper
• hot steamed rice

1. In a large saucepan, place pork, water, soy sauce, slice of ginger, and star anise, and cook, uncovered, over medium heat, for 1 hour.
2. Remove pork from liquid and cool thorughly; then slice into thin medallions.
3. Mix together miso, sriracha, sherry, vinegar, and sugar, set aside.
4. Stir-fry garlic, ginger, and red peppers in wok with oil over high heat for a few seconds, then add onions and pork slices, and cook for about 1 minute.
5. Add the bell peppers and cook a few minutes more until the peppers are crisp-tender.
6. Add reserved miso sauce mixture and cook until heated through.
7. Serve with steamed hot rice.

pork loin, water, soy sauce, ginger, anise, miso, sriracha hot chili sauce, sherry, rice wine vinegar, sugar, sesame oil, garlic, ginger, red pepper, onion, red bell pepper, rice

Taken from www.food.com/recipe/twice-cooked-pork-44667 (may not work)