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Stir fry Roast Pork with Roasted Garlic, soy sauce recipe
This is another use for one of the cheaper cuts of pork. You can use thick end of belly pork, or use up the remains of the Sunday roast.
I roast a piece of pork-loin the day before just to make this delicious dish. In posh London restaurants, belly pork is now very much in fashion, especially when cooked twice which reduces the amount of fat in the meat.
Ingredients; roast pork, 1 large onion. Garlic, ginger, and coriander powder. Either white cooking wine or cider vinegar. Light soy sauce, dark soy sauce. 1 tin of Blue Dragon stir-fry vegetables. Peanut oil or good quality virgin olive oil.
Cut the meat into cubes or strips. Fine chop your onion. Heat your wok or pan, as soon as it is warm put the onion in and dry cook it for a few minutes until it begins to sweat. Add a tablespoon of oil, and then fry the onions until they are transparent. Remove them from the pan and reheat your pan add more oil and get it almost blue hot before you put the pork in. keep the meat moving to prevent it burning, keep giving the pan a shimmy to keep the heat even.
As soon as the meat begins to crisp slightly add your onions back and stir well, shimmying the pan all the time. Add a splash of dark soy sauce and a tablespoon of wine or cider or cider vinegar, try, and keep the pan as hot as possible.
Stir in the garlic and ginger powder, a heaped teaspoon of each should be okay. Keep stirring and add the stir-fry vegetables, after draining the excess water. Keep stirring and tossing the pan for two or three minutes. Now add a splash of light soy sauce about a teaspoon of either corn flour or arrowroot powder and mix until the juice thickens slightly. Serve with rice.