Every Chinese province has a version of this simple dish. Here is Spice Temple’s.
- 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
- 1For 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.
- 2Heat 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.