Sorry that I haven’t updated for a while – I’ve been cooking a lot of familiar recipes over the last couple of weeks and then, of course, there was Eurovision, with lots of tasty buffet items that I’ve blogged about before.
This recipe is from my The Big Book of Wok and Stir-Fry cookbook and I thought that it looked like an interesting and tasty one. It takes a little longer than the normal stir-fry though so it’s not a quick and easy option. I made it for myself on Thursday evening, before popping over to see my friend Abigail – the rich flavour of the hoisin sauce combines nicely with the natural meatiness of the belly pork. The pork also has a nice combination of crispness, from being roasted in the oven, and tenderness from the layers of fat.
4 strips of boneless belly pork, about 650g in total
2 tablespoons of groundnut oil
6 tablespoons of basic Chinese stock or chicken stock.
1 thin slice of fresh ginger
½ a head of Chinese leaves, sliced into ribbons on the diagonal
6 spring onions, green parts included, sliced diagonally into 4cm pieces
½ of a teaspoon of sugar
¼ of a teaspoon of salt
for the marinade
2 tablespoons of sugar (This seemed like a lot to me so I used just over 1 tablespoon instead)
2 tablespoon of Chinese rice wine
1 tablespoon of soy sauce
4cm piece of fresh ginger, roughly chopped and squeezed in a garlic press
½ of a teaspoon of salt
¼ of a teaspoon of Chinese five-spice
4 tablespoons of hoisin sauce
Using the tip of a sharp knife score the pork rind at 1cm intervals
Combine the marinade ingredients in a bowl, add the pork and rub the marinade into the slashes. Leave to stand for an hour at room temperature.
Pre-heat the oven to 220.
Line a roasting dish with tin foil and place a small rack in it. Place the pork on the rack, (reserving the marinade) pop in the oven and roast for 15 minutes.
Reduce the heat to 180. Turn the pork, brush with marinade and roast for a further 20 minutes.
Turn again, brush with marinade and roast for a further 20 minutes.
Remove from the oven and allow to cool. Then slice, diagonally, into 1cm pieces. Place in the bowl with the reserved marinade.
Heat a wok over a medium heat and add 1 tablespoon of the groundnut oil.
Add the pork slices and marinade and stir-fry for 2 minutes, until the marinade is reduced and bubbling. Pour in the stock, using it to de-glaze the wok. Stir-fry for another 2 minutes until reduced.
Remove the pork from the wok and keep warm.
Wipe the wok clean with kitchen paper and then return to the heat and add the olive oil.
Add the ginger and stir-fry for a few seconds, then add the Chinese leaves, spring onions, salt and sugar and stir fry for 1 minute until still softened but not having lost any colour.
Transfer the vegetables to a serving dish, top with the pork and pour over the juices.