A takeaway Chinese is all too tempting after a long day at work. But making great tasting oriental food is easily done in your own kitchen!
Ingredients for two:
Pork belly (400g)
Ginger (approx. 3cm long)
Crushed garlic (6 cloves)
Rice wine (3 tbsp.)
Dark soy sauce (3 tbsp.)
Light soy sauce (3 tbsp.)
5 spring onions
5 large runner beans
Brown/demerara sugar (2 heaped tbsp.)
1 cup of jasmine rice
- Boil some water in a cooking pan and throw in the diced pork belly, adding sliced ginger, 2 cloves of garlic and 2 spring onions into the water. Stir and allow the mixture to boil for around 5 minutes. It doesn’t matter if the belly is not completely cooked at this stage.
- Put the mixture through a strainer and return just the pork belly to a hot pan with 2 tbsp. of oil with the remaining crushed garlic. Chop the spring onion very finely and add it to the pan. Fry the pork until it starts to turn a light brown then add two heaped tbsp. of brown sugar. Continue to fry until the sugar has coated all the pork, making a dark brown colour.
- Mix rice wine, dark soy sauce and light soy sauce and add to the pan. Stir for a minute until the liquid starts to reduce.
- Add approximately 1 cup of water and stir. Then add your sliced runner beans, diced into small squares, and cover the pan with a lid or some tin foil.
- Allow the mixture to simmer on a medium heat for around 45 minutes, checking on it from time to time to ensure there is enough water. You can cook this for a few hours if you wish, ensuring the flavour soaks all the way through the pork. This technique is called ‘Lu’ (simplified Chinese: 卤) which means to submerge something in a cooking liquid for several hours.
- Cook the rice in a rice cooker or in a saucepan with lid on a low heat. For every cup/mug of rice, add twice as much water. The slower you cook it, the fluffier the rice!
- Serve the rice and then pour over the glazed pork and bean mixture.