Wednesday, April 8, 2015

stir fried leeks with roasted pork belly

Hello mid week!
Let me share a simple & easy recipe of  'stir fried leeks with roasted pork' with you today. The recipe is perfect if you've got some roasted pork leftover, you can turn them to another super yummy dish. Actually there are so many different ways to prepare them (i mean the left over roasted pork or pork belly), we especially love the combination of leeks & roasted pork belly! 

I love cooking with leeks, they have a sweet, delicate oniony, garlicky flavor! (but some people may not like the smell). I brought back these roasted pork belly from hometown, it was meant for food offering for qing ming festival last weekend. Mom packed in a container and freeze them for me. Although its not as fresh as early day, but still taste good. 

So I went to the wet market and get some fresh leeks yesterday evening, and et voila! easily turn them into a delicious delicacy. Can you imagine the fragrant and taste of the stir-fry-until-very-tender-and-lightly-browned leeks & flavorful saltiness of the roasted pork slices?

• Leeks 4 - 5 stalks (rinsed and sliced diagonal)
* remember to rinse carefully under running water as there may have a lot of dirt can hide in between the layers.
• 150 - 200g roasted pork belly (sliced into bite size)
• 5 cloves of garlic (chopped)
• 1 tbsp oyster sauce
• 1 tbsp soy sauce 
• 1 tsp dark soy sauce (to provide color & richer sauce)
• 1 tsp sugar
• 1 tbsp chinese cooking wine (optional)
• 50 ml water (add more gradually if you want more sauce)
• 1-2 tbsp vegetable oil
*the seasonings are all approximately measured, please adjust according to your own taste.

1. Heat up oil in wok, dry-fry roasted pork belly, the oil will be released.
2. Top up a tablespoon of vegetable oil,  sauté the chopped garlic until fragrant.
3. Add the white portion of leeks first and stir fry for about a minute over high heat. (as the white part is harder root base and requires more time to cook)
4. Add seasoning followed by 50 ml water, stir well and bring the sauce to boil. Close lid and let it continue to cook, open and check to ensure the sauce does not dry out. Add more water gradually (not too much) and cook until the leeks are softened and tendered.
5. Drizzle cooking wine along the side of wok at the end, mix well again. Then turn off the stove and dish out.

Dinner is served, best paired with steamed rice.

I hope you will try it out soon, believe me it's really delicious. Hehe! have a lovely day.

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