Stir Fried Twice Cooked Pork B

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Pork belly		200g
Choi sum bunch		1
Spring onions		2
Garlic		2 cloves
Chinese chilli bean sauce		1 tbsp
Miso		2 tbsp
Soy sauce		1 tsp
Mirin		1 tbsp
Rice wine (sake)		2 tbsp
Chilli oil		2 tsp
Oyster sauce		1 tsp
Soy sauce		1 tsp

Method

Prep

6min

Cook

10min

Soak the pork belly in a pan of water. Turn the heat on and bring to the boil. Cook for 5 minutes to remove the excess fat (this will prevent the meat from shrinking when you fry it).

Once the pork has cooled, slice it 5mm thick. Cut the choi sum to 5cm lengths and the spring onions the same but in diagonal pieces.

Put the pork in a large frying pan (no oil) and fry on high heat.

Add the grated garlic, chilli bean sauce, miso, soy sauce and mirin and stir fry with the pork, letting it absorb the seasonings.This is a very important process.

Add the spring onions and choi sum and stir fry for 2 minutes, then add half the rice wine to stop it burning.

Add half the chilli oil and remaining rice wine, the oyster sauce and soy sauce and mix. Drizzle the remaining chilli oil to finish and serve.

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