INGREDIENTS
500gm pork leg / belly (no bone)
Knob of ginger
6 spring onions
oil
1 teaspoon Chilli bean paste
1 teaspoon Black bean sauce
1 teaspoon Chilli powder
1 tablespoon cooking wine
1 teaspoon soy sauce
Sugar, pinch
Salt, pinch
Chicken powder, pinch
2 tablespoons chilli oil
METHOD
1. Pork in pot and cover with water. Boil for 30min with ginger and 2 shallots. Allow to cool.
2. Cut pork into very thin slices
3. Heat oil in fry pan and fry sliced pork in batches till crisp and drain on paper towel.
4. Heat fry pan again with little oil, add chilli bean paste, black bean sauce, chilli powder and stir until fragrant.
5. Return pork to pan. Stir for 30 seconds.
6. Add cooking wine and soy sauce. Add remaining shallots. Simmer gently. For a few minutes.
7. Add sugar, salt, chilli oil and chicken powder and simmer for 2 minutes.
8. Serve with rice or noodles of your choice.
Knob of ginger
6 spring onions
oil
1 teaspoon Chilli bean paste
1 teaspoon Black bean sauce
1 teaspoon Chilli powder
1 tablespoon cooking wine
1 teaspoon soy sauce
Sugar, pinch
Salt, pinch
Chicken powder, pinch
2 tablespoons chilli oil
METHOD
1. Pork in pot and cover with water. Boil for 30min with ginger and 2 shallots. Allow to cool.
2. Cut pork into very thin slices
3. Heat oil in fry pan and fry sliced pork in batches till crisp and drain on paper towel.
4. Heat fry pan again with little oil, add chilli bean paste, black bean sauce, chilli powder and stir until fragrant.
5. Return pork to pan. Stir for 30 seconds.
6. Add cooking wine and soy sauce. Add remaining shallots. Simmer gently. For a few minutes.
7. Add sugar, salt, chilli oil and chicken powder and simmer for 2 minutes.
8. Serve with rice or noodles of your choice.
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