Ingredients §

• 600g pork belly, cut into batons
• 2cm ginger, peeled and grated
• 3 garlic cloves, chopped
• 2 spring onion, sliced
• 1 red chilli, deseeded and chopped
• 2 tablespoons fermented black beans
• 25ml rice vinegar
• 40ml mushroom soy sauce
• 40ml rice wine
• 1 tablespoon sugar
• 250g soft tofu, cut into cubes
• 1 punnet baby corn, cut in half lengthways

Method §

Combine the ginger, garlic, spring onion, chilli and black beans in a small bowl. In a separate bowl combine vinegar, mushroom soy, wine and sugar.

Heat a small amount of oil in a wok. When hot add the pork and toss until all the pork is coloured evenly. Add the ginger mixture, making sure to keep the wok moving so the mixture does not stick.

When fragrant pour in the mushroom soy mixture and enough water to cover the pork. Depending on the size of your wok you may have to do this in batches.

When the liquid has come to the boil transfer to a baking dish. Cover and place in oven for 1 1/2 to 2 hours. To serve add the corn and cook for a further 3-4 minutes.

Then add the tofu and serve with the pickled bean shoots when the tofu has heated through.

Notes §

• Handwritten annotations on the class sheet: oven at 180°C; mushroom soy substitute is regular soy + Chinese mushrooms.
• Pairs with Pickled Bean Shoots.