Chinese Twice Cooked Pork

The classic Chinese Szechuan dish.
Serve with cooked or steamed white rice.

Ingredients:
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

Directions:
In a large saucepan, place pork, water, soy sauce,
slice of ginger, and star anise, and cook,
uncovered, over medium heat, for 1 hour.
Remove pork from liquid and cool thorughly;
then slice into thin medallions.
Mix together miso, sriracha, sherry,
vinegar, and sugar, set aside.
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.
Add the bell peppers and cook a few
minutes more until the peppers are crisp-tender.
Add reserved miso sauce mixture and cook until heated through.