serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 3 tbsp vegetable oil
- 1 large bulb fennel (or 2 small ones), cut into thick wedges
- 3 thick spring onions, thinly sliced on a diagonal
- 3 large dried red chillies, cut into 2 cm lengths
- 2 cm x 3 cm piece ginger, thinly sliced
- 300 g skinless pork belly, thinly sliced
- Salt
- 1 tbsp Shaoxing wine
- 3 tbsp concentrated chicken stock
- ½ tsp sugar
- ½ tsp corn starch mixed with ½ cup cold water
Instructions
- Heat the oil in a large wok or frying pan over high heat. Stir-fry the fennel, until lightly browned, then use a slotted spoon to remove the fennel from the pan.
- Return the pan to the heat, then add the spring onions and chilli and stir-fry for 1 minute. Add the ginger and pork belly to the pan and season with a generous pinch of salt. Allow to fry, undisturbed in one layer, until well browned on one side, then toss the pan to flip the ingredients.
- Return the fennel to the pan with the wine, stock and sugar and stir-fry for a further minute. Use the cornstarch slurry to thicken the pan juices into a thickened sauce, then transfer the stir-fried pork and fennel to a serving plate 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.
Stream free On Demand
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