Chinese Leaves & Pork Curry St

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Chinese leaves bunch		1/2
Pork belly or shoulder		200g
Garlic		1 clove
Chilli		1
Water		1 cup
Stock granules		1 tsp
Curry powder		1 tsp
Fish sauce (nam pla)		2 tsp
Crushed sesame seeds		1 tbsp
Coriander		as required
Olive oil		as required

Method

Prep

5min

Cook

10min

Cut off the bottom part of the Chinese leaves and cut into strips. Roughly chop the top part. Thinly slice the pork and finely chop the chilli and garlic.

Put the olive oil in a pan and fry the garlic and chilli.

When you can smell the garlic, add the pork and fry on high heat. When it's brown, add the bottom part of the Chinese leaves.

Add water, curry powder, stock and fish sauce and simmer for 3 minutes. Add the top part of the Chinese leaves and simmer for a further 3 minutes.

To finish, add the crushed sesame seeds and transfer to a serving dish. Garnish with the coriander if you like.

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