We’ve got another dish to add to your Lunar New Year repertoire that will have your friends and family talking about it for the whole year. Chef Pang Kok Keong shares with us his recipe for an umami-packed Hakka stir-fry, which uses a spiced, smoked pork belly to lend this simple stir-fry a mouth-watering fragrance. We understand if you’re reaching for extra servings of rice to wolf this down with. Season with a light hand though, as the pork belly is already salty.
Hakka Stir-Fry
Makes about 2-3 portions
smoked pork belly
400g pork belly
curing mixture
100g coarse sea salt
1g star anise
4g black pepper corn
pinch of five spice powder
15g grated ginger
15g grated garlic
20g spring onion
35g black sugar
smoking mixture
65g wood chips
10g brown sugar
1 bay leaf
2g star anise
1g black pepper corn
35g rock salt
- Rinse and dry the pork belly.
- Mix all the ingredients for the curing mixture in a bowl and rub it on the pork belly. Cover and refrigerate for 4 days.
- Remove the pork belly from the curing mixture and rinse with water, then pat dry with paper towel.
- Mix all the smoking mixture ingredients together and put it into a wok lined with aluminum foil.
- Heat the wok till smoke emits from the wood chips. Place a wire rack over smoking chips and place the pork belly over it. Cover and smoke for 20 to 30 minutes.
for stir-fry
vegetable oil
20g dried shrimp, soaked and chopped
80g homemade smoked pork belly
3 stalks Chinese leeks, sliced 20g garlic, chopped
10 pieces tau kwa (pressed beancurd), sliced
fish sauce, to taste
white pepper, to taste
- Slice the smoked pork belly as thinly as possible.
- Heat up some oil in a wok and fry the dried shrimp till fragrant. before adding pork belly. Fry till lightly browned then add chopped garlic, tau kwa and leeks. Stir-fry well.
- Season to taste and serve
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