Pork & gammon
Twice-cooked belly pork with spring onions and ginger
This is a wonderful way of cooking a cheap cut of meat: the pork belly is boiled to tenderise, then stir-fried with ginger, spring onions and an Asian sauce. This is lovely with fluffy basmati rice and steamed greens - try French beans, pak choi, broccoli or chard.
Ingredients
- 1kg belly pork, cut into slices 2cm thick
- 1 bunch spring onions, chopped (reserve the green tops)
- 2cm fresh ginger, chopped (reserve the trimmings)
- 1 tbsp sunflower oil
- 1 garlic clove, chopped
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp coriander (optional)
Method
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Step 1
Put the pork belly in a pan and add enough water just to cover, plus the green ends from the spring onions and the trimmings from the ginger.
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Step 2
Bring to the boil, then reduce the heat, cover and simmer very gently for 1 hour or until the pork is tender (this can be done well ahead of time).
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Step 3
Remove the pork from the pan, reserving the cooking liquor, and allow to cool. Slice the pork thinly width ways.
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Step 4
When you are ready to serve, heat the oil in a large frying pan until very hot, add the pork pieces and cook for about 10 minutes over a high heat, stirring constantly, until browned all over. The pork will disintegrate slightly and start to stick, but keep stirring and scraping the pan with a wooden spoon.
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Step 5
When the pork is slightly shredded, brown and crisp, add the chopped garlic and ginger and stir for 1 minute.
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Step 6
Add the oyster sauce, soy sauce and spring onions and mix well, adding a little of the reserved cooking liquor for a moister result. Stir in the coriander, if using, and serve.
