"Twice Cooked Pork"

Have you ever ordered "twice cooked pork" at a Chinese take-out place but wondered what the heck it means and why it tastes so good?  I took my turn at imagining how it might be prepared and offer the following plan:

1) slowly roast pork country ribs in a teriyaki sauce for about 90 minutes in a cookpot at about 325 degrees

2) remove ribs from the pot and let cool, and discard about half of the cooking liquid.  heat pot on low heat on the stovetop.

3) sautee onion until soft, and add mixed Asian vegetables and continue sauteeing slowly--I simply used a bag of mixed Chinese stir-fry veggies.

4) separately cook some sticky rice as per the package directions

5) hand shred some of the roasted pork and add to the pot until your portions are correct, add some red pepper flakes, a dash of soy sauce, and whatever else might complement the stir-fry (dijon mustard, rice wine vinegar, sesame oil, etc. are good options).

6) stir in enough rice and heat just long enough to serve

7) enjoy with a glass of Sauvignon Blanc or Sapporo beer!  Another good choice with Asian flavors is actually Champagne, but you don't have to go with the usually suggested Riesling.