Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a free Joseph Joseph Nest 7 set valued at $59.95! Offer ends 20 August.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Neil Perry: Stir-fried salt pork with garlic chives and garlic stems

You'll need

  • 50 ml
  • peanut oil
  • 7 gm
  • (1½ cm) ginger, smashed
  • 2
  • garlic cloves, smashed
  • ½ bunch each
  • garlic chives and garlic stems
  • 3
  • green onions, trimmed, cut into batons, green tops reserved for pork belly
  • 30 ml
  • Shaoxing wine
  • 15 ml
  • chicken stock
  •  
  • Salt-braised pork belly
  • 125 gm
  • fine salt
  • 50 gm
  • yellow rock sugar
  • 5 gm
  • (1cm) ginger, thinly sliced
  • 1
  • garlic clove, thinly sliced
  • 300 gm
  • piece of boneless pork belly

Method

  • 01
  • For salt-braised pork belly, bring salt, rock sugar, ginger, garlic, reserved green onion tops and 2.5 litres water to the boil in a stockpot over high heat. Add pork belly, reduce heat to low and simmer until very tender (2 hours). Remove from heat, cool pork to room temperature in stock, then remove from stock and refrigerate until completely chilled (1-2 hours). Thickly slice pork, set aside.
  • 02
  • Heat peanut oil in a wok over high heat until smoking, add sliced pork and stir-fry until golden (2-3 minutes; be careful, it will spit), remove with a slotted spoon and set aside. Add ginger and garlic, stir-fry until fragrant (1-2 minutes), then add garlic chives, garlic stems, green onion and 1 tsp sea salt. Deglaze with wine, add chicken stock and pork, stir to combine and serve immediately.

At A Glance

  • Serves 4 people
  • 10 min preparation
  • 2 hrs 20 min cooking (plus chilling)
Gourmet Fast
in your pocket

Now, here's a mighty handful: GT's Gourmet Fast recipes are available on iPhone (and iPad - and, any day now, Android)...

Read More
Win
a LeCreuset kitchen pack!

Win a LeCreuset kitchen pack thanks to new film The Hundred Foot Journey. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people
  • 10 min preparation
  • 2 hrs 20 min cooking (plus chilling)

You might also like...

Quick meals

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salads

recipes

Neil Perry: Prawn cocktail

Quick summer meals

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Christmas food gifts

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.