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  • 0.25 chinese cabbage bite size pieces

  • 250 g master stock* braised pork belly

  • 0.66 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


  • 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.


*For the master stock recipe, CLICK HERE

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Posted by CASA E CUCINAReport
That is a beautiful dish Neil....more pork belly recipes please.