Try this Catonese recipe by Tsang Chiu King, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.


  • Pork Loin and Marinade

  • 100g pork loin, sliced

  • 5g cornflour, plus 15g additional

  • 5g chicken powder, plus 10g additional

  • 10g soy sauce

  • 4g white caster sugar, plus 20g additional

  • 40g white mushrooms, diced

  • 40g white king oyster mushroom, diced

  • 20g Chinese shimeji mushrooms, shredded

  • 10g garlic, chopped

  • 10g black peppercorns, crushed

  • 20g green, red and yellow bell peppers, shredded

  • 50g chicken stock

  • 35g oyster sauce

  • 40ml red wine, merlot

  • 1 sheet aluminium foil

  • To Serve

  • 220g rock salt in stone pot

  • 300ml rice wine


  • Pork Loin and Marinade:

  • 1.

    Marinate pork with 5g cornflour, 5g chicken powder, soy sauce and 4g sugar.

  • 2.

    Deep-fry mushrooms. Rinse with boiling water in a pot to remove excess oil.

  • 3.

    Pan-fry marinated pork.

  • 4.

    Stir-fry garlic, pepper and bell peppers with mushrooms. Add stock, season with 10g chicken powder, oyster sauce, 15g cornflour and 20g sugar, and stir until sauce has thickened.

  • 5.

    Add merlot and pork. Stir-fry until pork is lightly crisp and sauce has thickened.

  • 6.

    Place ingredients into aluminium sheet and wrap into a packet.

  • 7.

    Bake in an oven at 200°C for 1 minute.

  • To Serve:

  • 1.

    Place rock salt into a heat proof stone pot.

  • 2.

    Place packet into stone pot, and slit open.

  • 3.

    Lightly drizzle rock salt with rice wine and flambé.

  • 4.

    Enjoy with a fruity pinot noir.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 920kj
  • Fat Total 16g
  • Saturated Fat 5g
  • Protein 32g
  • Carbohydrate 77g
  • Sugar 27g
  • Sodium 1718mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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