serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp vegetable oil, plus extra if needed
- 2-3 cups roughly chopped bullhorn chillies or green capsicum
- 2 ginger slices, peeled and thinly sliced
- 4 garlic cloves, roughly sliced
- 2 dried red chillies, cut into 2 cm lengths
- 1 tbsp salted black beans
- 1 tbsp soy sauce
- A pinch salt
- ¼ tsp MSG
- 2 tsp Shaoxing wine
For the marinated pork
- 300 g skinless pork belly, very thinly sliced and cut into 5 cm pieces
- 1 tsp soy sauce
- 1 tsp dark soy sauce
- A pinch white pepper
- 1 tsp vegetable oil
- 1 tsp potato starch
Marinating time: 10 minutes.
Instructions
- In a large bowl, combine the ingredients for the marinated pork and set aside for 10 minutes before using.
- When ready to cook, heat a large wok or frying pan over high heat. Add 1 tbsp oil, then stir-fry the bullhorn chillies or capsicum until softened and a little charred, then remove to a plate. Add the remaining oil to the pan, then stir-fry the pork until almost cooked through. Add the ginger, garlic, chilli and black beans and toss for a further minute. Return the capsicum to the pan with the soy sauce, a pinch of salt, MSG and wine. Toss well to combine, then remove to a serving plate. Serve immediately.
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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.
