Hung Shao Pork with Stir-fry Greens

This recipe transforms an inexpensive piece pork roast into something exotic and unusual.

Serves2 Origin Far East
Preparation 5mins Heat rating (Mild)
Cooking 1 hr Ease (Average)
Vegetarian No

Ingredients

1 Cinnamon quills
1 tsp Ground Ginger
1 Star Anise, organic
450g lean belly pork, including the skin cut into 2.5 cubes
4 tablespoons dark soy sauce
1 level teaspoon caster sugar
3 tablespoons dry sherry
salt

For the stir-fry vegetables:
110g broccoli
110g Savoy cabbage
1 large leek
2.5 cm piece fresh ginger
1 large garlic clove
2 spring onions
1 tablespoon dark soy sauce
2 tablespoons dry sherry
2 tablespoons groundnut oil

Preparation

The pork needs to retain its skin to add flavour to the finished dish, though you do not have to eat the skin once cooked. Arrange the pieces of pork, skin-side down, in a cold casserole and sprinkle them with a little salt and then with the soy sauce and 1 tablespoon of water. Next add the ginger powder, sprinkling it all around, put in the star anise and the cinnamon as well.
Now cover the casserole, turn on the heat and as soon as the juices start to simmer, turn the heat down to its lowest possible setting and cook the pork for 45 minutes. After that turn the pieces of pork over on to their other side, sprinkle in the sugar and the sherry, then cover again and continue to cook very slowly for a further 45 minutes, turning the meat over once or twice more during that time.
Towards the end of the cooking time, prepare the vegetables. To do this, first cut off the flowery heads of the broccoli, separating them and slicing them into small pieces. Then cut the stalks diagonally into very thin slices. The cabbage needs to be de-stalked and sliced thinly and the leek cleaned, halved lengthways and cut diagonally into slices. Peel the piece of ginger and slice this into little matchstick strips, and do the same with the garlic. Then chop the white part of the spring onions into thin rounds and the tender, green part into matchstick pieces.
In a little jug, mix together the soy sauce, sherry and 2 tablespoons of water. Then about 3 minutes before the pork is ready, heat up a wok or a large frying pan until it is very hot. Then add the oil and, when that's hot, add the ginger and garlic, tossing it about for 30 seconds. After that add the broccoli. Then add the cabbage, leek and the green part of the spring onion.
Stir-fry this for about 1 minute, then finally add the rest of the spring onion and the soy sauce mixture. Then give it another few seconds, tossing and stirring, then serve the vegetables and the pork on a bed of plain boiled rice with any juices left in the wok poured over.

adapted from a recipe by Delia Smith

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