Pork & Chinese Leaves with Las

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Pork belly		200g
Chinese leaves		100g
Spring onions		3
Lasagne sheets		3
Chinese chilli bean sauce		1/2-1 tsp
Ginger		2 thumbs
Chinese soup stock granules		1 tsp
Sake		1 tbsp
Salt		1/2 tsp
Sesame oil		1 tbsp
Potato starch in water		1 tbsp in 2 tbsp

Method

Prep

5min

Cook

20min

Finely slice the pork belly then cut to bitesize pieces. Roughly chop the Chinese leaves.

Put the sesame oil in a pan and fry the pork belly until nicely browned.

Add the chilli bean sauce and finely sliced ginger then the Chinese leaves and spring onions and fry.

Add 1 litre hot water, the sake, soup stock granules and salt. Bring to the boil then add the lasagne sheets broken to bitesize pieces.

Simmer for 10 minutes until the lasagne is cooked. Add potato starch in water to thicken then drizzle with sesame oil before serving.

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