serves
2
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Wok Hei
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 300 g skinless pork belly, cut into 2 cm pieces
- ¾ cup vegetable oil
- 400 g green beans, trimmed, cut into 5 cm lengths
- 4 cloves garlic , thinly sliced
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- ½ tsp sugar
- 1 tsp shio kombu, finely chopped, plus extra to serve
- Aonori, to serve
For the marinade
- 1 tsp cornflour
- 1 tsp soy sauce
- 1 tsp Shaoxing wine
- A pinch salt
- 1 tsp sesame oil
Instructions
- In a large bowl, combine the pork with the marinade ingredients and mix well to combine. Heat the oil in a wok or large frying pan over high heat. Add the beans and fry for 5-10 minutes, or until the beans appear dry and wrinkled. Use tongs or a slotted spoon to remove the beans to a plate, then drain the oil from the pan, reserving 2 tbsp to fry the pork. Return the pan to high heat.
- Add the marinated pork to the pan and fry undisturbed, until well-browned on one side. Add the garlic and stir-fry for 1 minute, or until fragrant. Return the beans to the pan with the oyster sauce, Shaoxing wine, sugar and shio kombu and stir-fry until the pork is cooked through and the ingredients are well coated.
- Transfer the pork belly with green beans and shio kombu to a serving plate. Scatter with a little more shio kombu, some aonori and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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