I had some leeks in the fridge that needed using up and, as I was working late last night I needed something quick and easy to do. I was able to get the ingredients during my lunchbreak and pop the pork in to marinate, so that helped make it quick to cook.
2 ‘rashers’ of belly pork, diced
2 leeks, sliced – a mixture of thick and thin slices
½ an orange pepper, de-seeded and sliced
3-4 leaves of black cabbage, shredded
60g of frozen peas
A dash of toasted sesame oil
A dash of olive oil
For the marinade:
4 tablespoons of Japanese Soy Sauce (Tamari)
2 tablespoons of Shaoxing wine
A pinch of salt
A pinch ground white pepper
1 teaspoon of Chinese 5-spice
2 cloves of garlic, crushed
Make the marinade by whisking together all of the ingredients in a small bowl.
Place the diced belly pork in the marinade, cover and leave to marinate for as long as possible.
Once the pork has marinated sufficiently, heat the sesame oil and olive oil, in a wok, over a medium-high heat.
Add half of the sliced leek and cook for 3-4 minutes, until starting to colour.
Remove the pork from the marinade (reserving the marinade) and add to the wok. Stir-fry for 4-5 minutes, until browned and cooked through.
Add the remaining leek, pepper, peas and shredded cabbage and stir well to combine. Then pour over the remaining marinade and cook for a further 4 minutes or so until everything is cooked though and the sauce has thickened. (You may need to add a little more soy, or a tablespoon or two of water, if it looks like drying out before everything is cooked.)
Serve immediately, with boiled or steamed rice.