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Stir-fried gai lan with garlic, ginger and char sui pork
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Prep Time:
400 minutes
Cook Time:
120 minutes
Total Time:
520 minutes
Ingredients:
  • 8 garlic cloves
  • 20g ginger, thinly sliced
  • 125ml char sui sauce
  • 80ml honey
  • 42.00 gm soy sauce
  • 1kg pork belly, bone in and skin on
  • 60ml chicken stock
  • 21.00 gm soy sauce, extra
  • 20.00 ml shaoxing wine
  • 2.50 gm caster sugar
  • 18.20 gm peanut oil
  • 2 bunches gai lan, washed, cut in half
  • 100g shiitake mushrooms (see notes)
  • Steamed white rice, to serve
Instructions:
  • Crush 6 garlic cloves and ginger with the side of a large knife to release their flavors. Finely chop the remaining cloves. Combine the chopped garlic with char sui sauce, honey, and soy sauce in a small bowl. Brush the pork belly with the marinade in a shallow dish, ensuring it is fully coated. Marinate the pork in the fridge overnight, turning occasionally.
  • Preheat the oven to 160°C. Take the pork out of the marinade and let it come to room temperature. Save any extra marinade. Put the pork on an oiled wire rack in a roasting pan, adding 1-2 cups of water to the pan (add more if needed to prevent burning). Roast the pork for 2 hours, turning and basting with the reserved marinade occasionally.
  • In a jug, blend together stock, additional soy sauce, shaoxing, and sugar. Heat oil in a wok over medium heat. Saute reserved garlic and ginger until golden, about 1-2 minutes. Set aside the garlic and ginger. Increase heat to high, add gai lan stalks and mushrooms, stir for 1-2 minutes. Toss in the leaves for 10 seconds. Mix in the reserved garlic and ginger and stock mixture and cook for 10 seconds until leaves wilt but stalks remain crisp. Remove from heat.
  • Cut the pork into individual pieces by slicing between each rib. Serve with gai lan and steamed rice.

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