serves
2
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Tastes Like Home
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 200 g pork belly, skin removed
- 2 tbsp vegetable oil
- 2 tsp sesame oil
- salt and black pepper
- 2 garlic cloves, roughly chopped
- 1 head iceberg lettuce
- 1 tbsp concentrated chicken stock, or 1 tsp chicken stock powder
- 1 tbsp Shaoxing wine
- a pinch of sugar
- lemon wedges, to serve
Instructions
- Cut the pork belly into thin strips around 1 cm wide. Cut the strips into 5 cm pieces.
- Heat a wok over high heat and add the oils. Add the pork to the wok and season with salt. Fry for about 4 minutes until lightly browned.
- Add the garlic and toss for a minute until fragrant. Add the lettuce and toss until the lettuce is wilted.
- Add the chicken stock, Shaoxing wine and a pinch of sugar and toss to combine. Taste and adjust seasoning.
- Season with black pepper and serve with lemon wedges.
Photography by Kitti Gould.
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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.
Stream free On Demand
Tastes Like Home
