Roasted Pork and Bean Shoot Stirfry
Pork has to be one of the most versatile meats to use in cooking with so many types of cuts and methods to cook.
While a little more on the fatty side, belly pork is my favourite - it’s moist and so very tasty.
For the best tasting type of pork, look out for pigs that are fed a natural grain based diet and which are free from growth hormones. Visit your local butcher to find out what varieties they have available.
This recipe is so simple to prepare. While it’s roasting in the oven, curl up with a good book and smell the aroma coming from the oven…
Happy eating with STOMPAPPAREL!
1 piece of quality pork belly aprox 800-1kg
3 cloves of garlic crushed
2 tablespoons of hoisin sauce
1 tablespoon of honey
1 teaspoon of chinese five spice powder (available at your local supermarkets)
1 tablespoon chinese cooking wine (optional)
Pinch of salt
1 sliced onion
1 kg of bean shoots
1 bunch of spring onions cut into 5cm lengths
1 teaspoon coconut oil
1 table spoon of oyster sauce
- Make a paste for the belly pork by combining garlic, hoisin sauce, chinese five spice powder, honey with a pinch of salt
- Paste onto pork belly – ensuring that the paste only goes on the meat (not the skin) – refrigerate overnight for best results
- Cook in oven on 160 degrees for 1 ½ to 2 hours – I like to turn the heat to aprox 220 degrees on in the last 15 mins of cooking to crispy up the skin.
- While belly pork is resting – prepare the bean shoot sti rfry.
- In a hot work, add oil, then add onion fry for 30 secs, add spring onion and fry for another 30 secs, then add bean shoots, cooking wine & oyster sauce (This should not take more than 2-3 mins as overcooking the bean shoots will make them very watery)
- Cut up pork into chunks and serve with bean shoots.
(Serves 4 – 6 * pork belly is rich in flavour)