蒜苗回锅肉

Spicy & savoury dish :) & fattening too....heee

Ingredient

• 250gm pork belly
• 150gm leek flower
• 1 cinnamon stick
• 5 star anise
  
• 2 1/2 tbsp chilli paste
• 3 cloves garlic, chopped
• 3 slices ginger, chopped
• 2 tsp light soya sauce
• 1/3 tsp salt
• 2 tbsp chinese wine
• 1/4 cup stock (use liquid used for cooking pork)
  
• cornstarch water

Method

1. Wash & clean pork belly. Place in a pot of water enough to submerge the pork, boil together with cinnamon stick & star anise for 15mins till cook. Cool slightly. Slice thinly & set aside.
2. Shred leek flower into 3 cm length. Heat 2 tbsp oil in wok. Fry garlic, ginger & chilli paste till fragrant for 3mins. Add sliced pork belly. Stir fry on medium heat for 8-10mins till oil starts to separate.
   
3. Add leek flower & seasoning. Stir fry on high heat for another 2mins. Add cornstarch water to thicken. Remove from heat.