Roughly slice the pickled cabbage and soak in fresh water for half an hour to get rid of some of the salt
Chop the pork into 3cm wide slices
Add ½ tsp salt, 1 tsp sugar, 1 tsp chicken stock, 1 tsp soy sauce (for colour) to the pork + 1 heaped tbsp corn flour
Mix the pork with the ingredients + 2 tbsp water. Cover and put into the fridge for an hour
Peel and dice the garlic clove
Peel and slice a large thumb of ginger lengthways into ¾ pieces
Drain the water from the cabbage
Add 1 tbsp olive oil to the wok + ½ tsp of salt and sugar and stir fry the cabbage for 2-3 minutes. Remove from the pan and set aside
Add a splash more oil, fry the garlic and ginger pieces for a second then add the pork
Stir fry until browned and add the block of bean curd + some extra juice from the tin
Add enough water to just cover the pork, bring it to the boil, turn the temperature down and put a lid on and cook for half hour
Add the pickled cabbage and cook for 10 more minutes
Steam the rice (Kit says always wash it and then steam in rice steamer).
Stir in lots of chopped spring onion – ready to serve
We ate the pork with (perfectly) steamed rice, chicken and mushrooms, Chinese cabbage, and a chive omelette.
This recipe comes from Kit’s childhood in Hakka.
The sour pickled cabbage and red bean curd (or fermented red tofu) are easy to find in Chinese supermarkets. The soybean is fermented in rice wine and fermented red rice and brings a rich creamy texture to the final dish!
Kit uses a particularly snazzy wok she brought back from China - but she promises that any wok will do!
Packet sour pickled mustard cabbage (350g)
Tin of red bean curd (397g tin) – use one cube
Belly pork slices (500g)
Salt and Pepper
½ tsp chicken stock
Light soy sauce
1 clove garlic
Handful of spring onion shoots (the green ends better to use!) or chives