Back in the Pot Pork

Back in the Pot Pork
  • 400g Pork belly (no skin)
  • 3 Spring onions (green parts only)
  • 10 Garlic cloves (peeled)
  • 50g fresh Ginger
  • 2 tablespoons of Black fermented
  • beans (rinsed)
  • 1 tablespoon of light soy sauce
  • ½ teaspoon dark soy sauce
  • Salt to season
  • Stock
  • 2 fresh Chillies (sliced)
  • 1 teaspoon of Sesame oil
  • 3 tablespoons of peanut oil (for cooking)
  1. Bring a saucepan of water to the boil. Add the pork belly and then simmer
  2. until it is cooked through and the juices run clear when you poke a skewer into
  3. it; drain and set aside to cool. (This step can be done some time in advance, it
  4. should take half to a full hour depending on the meat.)
  5. Cut the pork belly into fairly thin slices. Cut the spring onion greens into 3-4
  6. cm sections. If the garlic cloves are large, cut them in half; otherwise, leave
  7. them whole. Thinly slice the ginger, with or without its peel (the peel adds
  8. extra flavour).
  9. Heat the wok over a high flame until the smoke rises, then add the oil and
  10. swirl around. Reduce the heat to medium, add the garlic and ginger and stir-
  11. fry until fragrant. Add the pork slices and continue to stir-fry until they sizzle
  12. and are tinged with gold.
  13. Add the black beans, soy sauces and salt to taste and continue stir-frying until
  14. the beans are fragrant. If at any point the food starts to catch a little on the
  15. base of the wok, simply pour in a tablespoon or two of stock or water and mix
  16. well.
  17. Add the chillies and when you smell their aroma, add the spring onion greens.
  18. When the onion is barely cooked, remove the wok from the heat, stir in the
  19. sesame oil and serve.


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