Wok’s For Dinner ……. Greedy Pork, Stir Fried Chilli Greens and Lotsa Noodles
August 11, 2011 in Uncategorized
Eish! Yesterday was one of those mornings after the night before days! A handful of painkillers, half a bottle of Schweden Bitters (my cure for EVERYTHING) and twenty cups of Chai and I kind of got my act together. I am back in Underberg with my sista from another mother – Carol. Tradition dictates that my arrival at the farm is celebrated with one or two shots of Poncho’s. We finished the bottle! Say no more!
We are going into town today and I shall take my camera. Out in these rural areas times are really tough and the local butcher has done his best to provide meat in a communal and affordable way. To this end he has set up braai’s around which you will often find laughing huddles of hungry people cooking a piece of chuck with nothing but salt. Shisa Nyama, which is isiZulu for ‘burn the meat’ originates from the townships and is freely available in most towns. Let’s see what I find.
I loved the Masterchef Seven Deadly Sins challenge! That kind of ‘stuff’ appeals to the dramatic streak that runs right down my centre! I loved Alvin’s huge bowls of caramel chilli pork and rice with all the bits and bobs to make each and every mouthful orgasmic which Gary would honestly have polished off had the cameras not been a ‘rollin.
So I made my version for Carol and Kamie who came for dinner on Monday night! I too make a lot …. big bowls with plenty of stir fried greens and noodles…. I plan to have left overs for lunch the next day ….. that never happens!
Greedy Pork with Stir Fried Bok Choy & Brocolli with Noodles
Peanut or Sunflower Oil
2 pieces of Pork Belly
2 onions – quartered
1 bulb of ginger – sliced
1 bulb of garlic
5 star anise
1 round of palm sugar or 4tbs of brown sugar
1 cup of Xiao Xhing rice wine or sherry
6Tbs of Dark Soy
2Tbs of light soy sauce
1 bunch of chopped spring onions – green bits as well.
Place the pork in a large bowl and cover with boiling water.
Leave in the water for about 10 minutes and then wash it under running cold water.
Dry the pork well with a tea towel.
Pour just enough oil to cover the base of a large, heavy pot and lightly brown the pork on both sides.
Add all of the above poaching liquid ingredients and fry for 5 minutes.
Finally add enough water to cover the meat. Bring to the boil and then reduce to a slow simmer for 1 ½ hours.
Remove from the poaching liquid and cut into cubes about 2cm x 2cm. Bite sized pieces.
Reduce the poaching liquid right down to about 1 cup of sticky sweet dark sauce and pour it over the pork. Garnish with some chopped spring onion.
Stir Fried Greens
3cm piece of ginger finely chopped
3 cloves of garlic chopped
3 chopped chillis
1 packet of sliced mushrooms
Greens – 500g Bok Choy,
1 punnet of baby fennel
80ml peanut oil
Heat the peanut or sunflower oil in your wok until smoking
Add the garlic, chilli and ginger and stir fry for 1 minute
Add the mushrooms and stir fry for 3 minutes
Add all of your greens and stir fry for 1 minute
Add 4Tbs of soy and 4Tbs of Xiao Xhing rice wine.
Cover with a lid and steam for about 2 minutes,
When the veggies are just tender put into a serving bowl and garnish with basil.
Stir Fried Noodles
Noodles – I used 1kg of fresh Chinese Noodles – you can use rice noodles soaked in water
for 20 minutes or your choice of noodle
2cm ginger finely sliced
3 cloves of garlic finely chopped
Dark Soy Sauce – 5Tbs
Heat the oil in the wok – add the garlic and ginger and stir fry the noodles.
Add the soy sauce and stir fry for 1 minute.
Remove the noodles to a serving bowl.
Serve individual portions of a swirl of noodles – pork cubes and a little veg.
Or as they say in China