12739 Makes 6 servings Wed Aug 06 07:55:49 -0700 2008 Fri Feb 06 05:06:30 -0800 2009 Licensed http://www.chow.com/recipes/12739 Fri, 06 Feb 2009 13:06:30 GMT This specialty of China's Szechuan province was introduced to me many years ago by Craig Claiborne's friend Virginia Lee, at a brunch the two gave at Craig's house in East Hampton, on Long Island. Chinese slab bacon, which is meatier than our own, is available cured or uncured (but not smoked) in many Asian markets and online and is utterly delicious when simmered about an hour, then quickly stir-fried with other spicy ingredients (also available in the same markets). Do note that the rind is left on the bacon for the sake of texture (it's not in the least tough once it's been cooked), and that the bacon can be simmered well in advance of the last-minute stir-fry. I like to think this is one way the Chinese were dealing with bacon more than five thousand years ago, and although I doubt it's a dish you'll make a regular habit of serving at brunch, it is a delectable and unusual introduction to authentic Chinese regional cooking—and it's fun to make once in a while. Serve the bacon with fresh fruit and either hot sesame rolls or thick, deep-fried won ton skins (available packaged in many supermarkets).

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Place the bacon in a pot with enough water to cover by 1 inch. Bring to a boil, reduce the heat to low, cover, and simmer till the bacon can be pierced with a fork, about 1 hour. Drain, let cool, and slice the meat down through the rind 1 8 inch thick.

In a large bowl, combine the peppers and garlic, toss, and set aside. In another bowl, combine the chile paste, bean sauce, sugar, and sherry, stir well, and set aside.

In a wok or large, heavy skillet, heat the oil till hot, add the bacon slices, stir-fry till lightly browned, 7 to 8 minutes, and transfer to a plate. Add the peppers and garlic to the pan, stir-fry 1 minute, and add to the bacon. Add the chile paste mixture to the pan and stir about 1 minute. Return the bacon and peppers and garlic to the pan and stir just till heated through. Add the scallions and stir no more than a few seconds. Serve hot.

]]> http://www.chow.com James Villas 50 Main 2 pounds fresh, lean Chinese slab bacon, including the rind

]]> 4 medium red bell peppers, seeded and cut into thin strips

]]> 4 garlic cloves, crushed

]]> 3 tablespoons chile paste (Szechuan paste)

]]> 1½ tablespoons bean sauce

]]> 2 teaspoons sugar

]]> 1 tablespoon dry sherry

]]> ½ cup peanut oil

]]> 3 scallions (green leaves included), cut into 1-inch lengths

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