TWICE COOKED PORK BELLY STIR FRY

INGREDIENTS

300g pork belly

1 onion (medium-size)

5-6 cloves of garlic

1-2 cups angular chunks of celery

1 cup dried shiitake mushrooms

2 tbsp rice vinegar or Shaoxing wine

2 tbsp soy sauce 1 tbsp oyster sauce

1 tbsp sesame oil

1 piece of ginger (two inch; peeled and smashed)

1 pod star anise a few peppercorns dried chillies (broken) a few red fresh chillies (sliced) a handful of cashew or peanuts salt to taste

RECIPE

Place the pork belly in a pan without cutting it up and cover with water. Remove the pork belly, and add the peppercorns, salt, star anise and ginger. Once the water comes to a boil, add the pork belly and let it simmer for 20-30 minutes. Remove it from the water.

Once the pork belly has cooled, slice into a combination of thick and thin slices. If it is refrigerated for a couple of hours, it’s possible to slice it thinner.

Slice the mushrooms, garlic and fresh red chillies, and cut the celery into angular chunks. Toast the cashew nuts or peanuts in a pan without any oil and set it aside.

Combine the rice vinegar, soy and oyster sauce, and sesame oil, in a small bowl. Heat a wok on high heat; and once it’s hot, place the sliced pork belly in it with a tablespoon or two of water to help the frying process. As pork belly consists of fat, it’s not necessary to add oil to the stir fry. Reduce the heat to ‘medium.’

Let the pork belly cook and keep removing the oil to prevent the dish from becoming too oily.

Once the pork starts changing colour, add the garlic and sauté until it’s aromatic. Add the shiitake mushrooms and continue to sauté. Once the pork belly seems crispy around the edges, add the celery (or any other vegetable) and continue sautéing for a minute or two. Add the combined sauces and cook for one or two minutes, taking care not to wilt the celery or any other leafy vegetable.

Take it off the stove, add the nuts, stir and serve over rice.