We cooked this for a visiting friend between Christmas and New Year. A good bit of spice and light (well apart from the belly pork) to get us through until New Year.
Rick Stein’s Chinese Pork.
Belly Pork plus the ingredients in the link above.
- Green beans
- Pork mince
- Tianjin Preserved Vegetables
Fry beans in a little oil. Set aside.
Fry the pork mince and add the other ingredients, including the shaoxing and soy. Fry off then add the beans to finish.
Prawns & Scallops
- Spring onion
Lightly cover the prawns and scallops in cornflower.
Put pan on a high heat. Quickly fry all the veg ingredients and then add the scallops and prawn.
Add a splash of the soy and shaoxing at the end then serve with some fresh spring onion on top.
See the Goose Rendang for recipe.
Serve with boiled rice and some more spring onion and a good Clare Valley Riesling.