Spice Temple’s version of this Chinese provincial dish – Neil Perry.
I love this dish when I feel like cooking for food lovers – you must make the pickles that are served with it, as the combination of the salty pork, the crunchy garlic stems (a must) and the sharp, sweet pickles are just so amazing. This is the complete meal and together has a wow factor. Is to be served as part of a banquet - I will often serve it with an entree and a dessert. For starters I like to either serve the kimchi pancakes or some ready to go duck pancakes for example. And dessert could be the Whole orange cake or even just some ice-cream, followed byvsliced oranges like they do in Chinese restaurants at the end of the meal.
Pictured: Stir-fried salt pork with garlic chives and garlic stems50ml peanut oil
I ½ cm ginger, smashed
2 garlic cloves, smashed
½ bunch garlic chives
½ bunch garlic stems - if you cannot find these, substitute with a good crunchy stem like broccolini cut to size
3 spring/green onions – trimmed and cut into batons, leave the green tops for the pork
30ml Shaoxing wine, or substitute with dry sherry
15ml chicken stock
Salt-braised pork belly
125g fine salt
50g yellow rock sugar, or substitute with granulated sugar
1cm ginger, thinly sliced
1 garlic clove, thinly sliced
300g piece of boneless pork belly
You can have the pork ready in advance, as to note it needs a few hours cooking and a few hours to chill before slicing.
Pork -
In a large saucepan place all the pork belly ingredients, except the pork. Add the shallot green tops and 2 ½ litres water – bring to a boil. Now add the pork. Reduce to a simmer, and cook until the pork is tender, around 2 hours.
Remove from the heat and cool the pork in the stock until room temperature. Then remove the pork, discard the stock etc, and place the pork in the fridge to chill for 1 to 2 hours. Once chilled you can slice into thick strips and set aside.
Wok time – this is quick! Have all ingredients ready to go. You will need to stir fry on high heat – I highly recommend and use an electric wok for this, you importantly need a pan that can take the high heat.
To cook -
Bring the wok to high heat, add the peanut oil and once smoking hot, add the pork and stir fry until nicely browned and golden for 2-3 minutes – it may spit a little so be careful – remove with a slotted spoon and set aside.
Now add the garlic and ginger and fry 1 minute to release the fragrancy. Add the garlic stems, garlic chives and green onions, plus a good pinch of salt. Deglaze with the wine, then add the chicken stock and the pork back in.
Stir to combine and serve immediately with some steamed rice and the Neil Perry pickles - cucumber salad and celery onion pickle.
Serves 4 as part of a banquet