Twice Cooked Pork with Snow Peas and Peppers

Season pork on all sides with salt and pepper. In a medium pot add soy sauce and white wine. Slice leek in half lengthwise and clean thoroughly under running water. Add to pot. Peel ginger and cut in quarters then add to pot. Peel garlic and lightly smash it with the side of a knife then add to the pot along with coriander seeds, peppercorns, star anise and water. Place the lid on the pot and bring to a boil. Add the pork and return to a boil before reducing heat to medium low. Let simmer for 15 to 20 minutes until pork feels done.

While pork is simmering skim off foam that rising to the top and discard. When pork is just cooked, turn off heat and let pork sit in the broth for five minutes. Remove pork to a cutting board and let cool slightly. Strain off broth and discard aromatics. Reserve cooking broth for the stir fry. Save remaining broth to use as a base for noodle soup.

In a small bowl mix together brown sugar and five spice powder. Rub sugar mixture over all sides of the pork. When pork is cool enough to handle, slice thinly across the grain into bite sized pieces.

Meanwhile for the stir fry, heat 2 tablespoons of vegetable oil in a wok over medium high heat. Thinly slice the whites of the green onions and cut the green parts into two inch long pieces. Add white part of onions to hot oil. Mince garlic and peel and mince ginger. Add garlic and ginger to the wok after onions have softened, about one minute.

Remove stem, seeds, and ribs from red pepper. Thinly slice pepper into pieces about two inches long by 1/4-inch wide. Toss pepper with garlic, ginger, and onion. After sauteing for 2-3 minutes, until pepper has softened slightly, add sugar snap peas and reserved green onion tops. Season mixture with salt and pepper cooking just two minutes longer. Remove the veg mixture to a plate and set aside.

Add remaining 2 T. of oil to the wok and return to medium high heat. Add pork and toss for 2-3 minutes until brown and reheated. Add veg back to the pan along with oyster sauce, chili paste, and reserved cooking broth. Toss mixture and cook for 60 second longer until liquid has reduced. Remove from heat and serve immediately with rice.