Free Chinese Recipes

Ingredients

• 675-900g/1 1/2-2lb belly of pork
• 30ml/2 tbsp lard

Sauce:

• 15 ml (1 tablespoon) salted black beans
• 3 cloves garlic
• 3 stalks young leeks
• 45 ml (3 tablespoons) lard (use oil if not available)
• 5 ml (1 teaspoon) sugar
• 22 ml (1 1/2 tablespoons) soy sauce
• 15 ml (1 tablespoon) tomato puree
• 7 ml (1/2 tablespoon) chili sauce
• 22 ml (1 1/2 tablespoons) sweet bean paste
• 15 ml (1 tablespoon) dry sherry

Serve 6-8

** Free Chinese Recipes **

Method:

1. Boil the pork in a large pail of water for 30 minutes. Drain and leave to cool for 30 minutes, then cut into medium-sized thick slices. Soak the black beans in water for 30 minutes, then drain and mash them.

2. Heat the lard in a large flat frying pan. Lay the slices of pork evenly over the pan and fry them gently over a medium heat for 1-2 minutes, then turn the slices over and fry for another 2 minutes.

3. Remove the pork from the pan with a perforated spoon on or fish slice. Now add the garlic and leeks and turn them in the hot fat a few times. Add all the remaining ingredients. Turn and mix the contents together over a high heat for 1 minute.

4. Return the pork to the pan, mix with the other ingredients for 2 minutes, and serve on a well-heated dish, excellent to eat with rice.