This quick and easy dish only requires a few ingredients. Chinese chef Yichun Chen says the key to making this recipe is to have a soft touch when stir-frying the pork, so that it retains its shape and cooks delicately. You’ll have a dish that’s fragrant, bright red and with a slightly spicy juicy flavour.
- 150 ml oil
- 250 g skinless pork leg (or pork belly), cut into large pieces
- 20 g chilli paste
- 10 g black bean sauce
- 15 ml Chinese cooking wine
- 5 g black beans, finely chopped
- 10 g sugar
- 150 g leeks, sliced diagonally
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.
Heat the oil in a wok over high heat. When it smokes, add the pork, in batches, and gently stir-fry for about 2 minutes each side. Add the chilli paste, black bean sauce, Chinese cooking wine and black beans. Add the sugar, and season with salt. Fry until the meat is cooked and the oil is bright red. Add the leek and stir-fry for a further 30 seconds.
Remove into the plate and serve hot.