Pork with Chilli and Soy Sauce - Recipe by Helly Raichura
Ingredients
500 g boneless pork belly, fat and rind removed, cut into 2 cm cubes
3 garlic cloves, minced
2.5 cm piece fresh ginger, peeled, half minced, half crushed
10 g corn?our (cornstarch)
Vegetable oil, for deep-frying
80 g red onion, roughly chopped
50 g spring onions (scallions), cut into 5 cm lengths
2.5 cm cinnamon stick
1/2 star anise
3 green chillies, destemmed, ?nely diced
1/2 tsp ground white pepper
1 Tbs soy sauce
Method
Place the pork in a large bowl with the minced garlic and the ginger and a pinch of salt (not too much). Scatter the corn?our over the top and mix well.
Heat enough oil for deep-frying in a large saucepan until it reaches 180 C on a cooking thermometer. Fry the pork for 2-3 minutes, or until slightly golden. Remove to a plate lined with paper towels.
Place a kadhai or heavy-based wok over a high heat, and add 2 tablespoons of the oil used for deep-frying. Add the onion, followed by the spring onion, cinnamon stick and star anise, and stir continuously. Add the fried pork and mix well.
Now add the green chilli and continue frying, stirring continuously.
Season with the white pepper and soy sauce, then cook for another 5-6 minutes over a high heat before removing from the heat to serve.
