Belly of Pork Chinese Style

Ingredients

  • 2 cloves of garlic
  • (Optional 5cm piece of ginger)
  • 450-675g of Belly pork (small pieces)
  • 4-5 tablespoons of sunflower oil
  • 350g of white cabbage (diced finely)
  • 2 teaspons (2x 5ml) of sugar
  • soy sauce
  • 100g of mushrooms
  • (Optional 25-50g flaked almonds)

Modified Recipe

Modified because putting stuff to the side and keeping it warm is annoying.

  1. Chop the garlic (and optional ginger) and put to one side
  2. Cut the pork into small pieces and season
  3. Heat 3-4 tablespoons (3-4x 15ml) of the oil in a large frying pan
  4. Fry the pork over a strong heat for 5-10 minutes until looking cooked (not golden)
  5. Stir in the garlic/giner and cook for a little longer
  6. Add in the cabbage and cook for a further 4-5 minutes stiring all the time
  7. Add seasoning and sugar and a few good shakes of soy sauce
  8. Add the reamining tablespoon of oil to the pan if necessary and cook the mushrooms and almonds for only a moment (so the mushrooms do not go soft)
  9. Sprinkle on more soy sauce
  10. Serve

Original Recipe

  1. Chop the garlic (and optional ginger) and put to one side
  2. Cut the pork into small pieces and season
  3. Heat 2 tablespoons (2x 15ml) of the oil in a large frying pan
  4. Fry the pork over a strong heat for 10-15 minutes until golden
  5. Stir in the garlic/giner and cook for a little longer
  6. Transfer to a dish and keep warm
  7. Add two more tablespoons of oil to the remaining fat in the pan and add the cabbage
  8. Fry cabbage over a strongish heat for 4-5 minutes stiring all the time
  9. Add seasoning and sugar and a few good shakes of soy sauce
  10. Stir the cabbage mixture into the meat
  11. Add the reamining tablespoon of oil to the pan if necessary and cook the mushrooms and almonds for only a moment (so the mushrooms do not go soft)
  12. Add to top of the pork
  13. Sprinkle on more soy sauce
  14. Serve

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