Cuisine
Time
45 mins mins
Servings
4 people
500g pork shoulder
4 slices of fresh ginger, finely chopped
3 cloves garlic, finely chopped
3 spring onions, cut into batons
2 Tbsp Vegetable oil
Chinese leaf
Coriander
The Sauce
3 tablespoons Shaoxing wine
100 mls chicken stock
2 tablespoons Amoy light soy sauce
3 tablespoons oyster sauce
½ teaspoon Rajah ground white pepper
½ teaspoon Amoy sesame oil
1 tsp brown sugar
1 tsp Amoy dark soy sauce
Roughly chop the pork shoulder to create a chunky mince. Place it in a bowl and season with some of the ingredients from the Sauce: a tsp of soy sauce, ¼ tsp of sesame oil, 1 Tbsp oyster sauce, 1/4 tsp white pepper, and ½ tsp brown sugar. Mix that through. Place the rest of the sauce ingredients, minus the dark soy sauce, into a bowl and mix together with a dash of the chicken stock. Prepare your wok clock: the ginger, garlic and spring onion first, then the pork, the sauce and finishing off with extra spring onion and coriander. Chop and core the chinese leaf, leaving the base intact, to create a ‘bowl’ for presentation.
