STIR-FRIED FRAGRANT BELLY PORK WITH GINGER CRISPS

400g pork belly, cut off the skin 2 tbsp cornflour

100g ginger, finely shredded

10g chopped garlic

1/2 tsp dark soy sauce

1 tbsp sesame oil

10ml Shao Hsing Hua Tiau wine Adequate oil for cooking

1 stalk spring onion, cut into sections Seasoning (A)

1 tbsp light soy sauce salt and pepper to taste

Sauce (B)

2 tbsp light soy sauce

2–3 tbsp sugar or to taste

2–3 tbsp water

1/2 tsp chicken stock powder

Blanch pork belly in boiling water for 15 minutes.

Dish out and cut into thin slices.

Marinate pork belly pieces with seasoning (A).

Add 2 tablespoons corn flour and leave aside for 10 minutes.

Deep fry marinated meat in medium hot oil till crispy. Dish out and set aside.

Heat 2 cups oil in a wok and add a pinch of salt. Fry ginger and garlic until crispy and fragrant. Dish out and put aside.

Leave 1 tablespoon hot oil in the wok and add 1 tablespoon sesame oil. Splash in Shao Hsing Hua Tiau and add dark soy sauce.

Add in crispy pork pieces. Toss and fry till well combined.

Keep tossing the meat and add Sauce (B). Fry for 5–10 minutes till meat is done.

Add crispy garlic and ginger to the meat.

Toss briefly, then add spring onion.

Dish out to serve.