Simple, simple dishes again with streaky pork belly [fresh thinly sliced pork belly]. I believe the pork belly slices can be substituted with beef tenderloin and the dish is as easy to prepare with awesome results. Following this, I will be preparing a few recipes using this type of meat combined with various other ingredients and vegetables. All are very simple and the dishes wouldn’t be too meaty as you can always reduce the meat portion.
The first I prepared was with bittergourd as I have one in hand. I bought a few thin strips pork belly [skin removed] which is enough for several other dishes. The other ingredients [red chili, ginger, garlic, spring onions and taucheong etc] are usually available in most Chinese homes.
The bittergourd is crunchy and not bitter, while the meat slices are tasty. Nice quick stir fry dish that goes well with plain white rice or porridge.
Recipe adapted from Chinese TV Cook Show with modifications
1 bittergourd [about 300 gm] – seeded, white pith removed and sliced slantwise
100 gm streaky pork belly – cut 1 inch length
Some sliced garlic
Some sliced red chilli
Some spring onions – cut sections
1 tbsp preserved soy bean paste [taucheong]
1 tbsp each of light soy sauce and cooking wine
Dash of msg or ¼ tsp sugar to taste
- Blanched bittergourd in boiling water for 1 minute. Drain and set aside.
- Heat a non stick wok with 1 tbsp oil, sauté garlic and chilli until fragrant, add in the meat pieces. Fry until almost cooked through.
- Add in seasoning and blanched bittergourd. Stir fry to mix well and add in some water.
- Bring to boil until all ingredients are cooked, add in spring onions.
- Dish up to serve.