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Neil Perry

Double Cooked Pork

Ingredients

  • ¼ chinese cabbage bite size pieces
  • 250 g master stock* braised pork belly
  • 2/3 cup bean curd cake . sliced
  • 3 garlic cloves
  • 2 long green shallots cut in 2cm pieces
  • 1 tablespoon sweet bean paste
  • 1 teaspoon hot bean paste
  • 1 tablespoon shao xing cooking wine
  • 1 tablespoon light soy sauce
  • Pinch of caster sugar
  • Vegetable oil for cooking
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Method

  1. Heat a little vegetable oil in a wok.
  2. Add the cabbage with a dash of water, stir-fry one minute and remove cabbage from the wok.
  3. Add a little more oil to the wok and add the pieces of pork belly with the beancurd.
  4. Stir-fry for one minute and remove.
  5. Add oil to the wok for the third time and when hot, add the garlic and shallot and stir-fry until golden.
  6. Add sweet bean paste, hot bean paste, shao xing, light soy and sugar.
  7. Toss well and stir-fry for two minutes, then return all ingredients to the wok and mix well.
  8. To serve, Transfer to a serving bowl.
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Notes & Tips

*For the master stock recipe, CLICK HERE

Recipe Rating

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