Salt and pepper pork and lettuce

This simple stir fry pairs the richness of pork belly with the freshness of iceberg lettuce for an unbeatable combination. Those who have not tried stir fried lettuce before may be surprised how much crunch it retains after being cooked.

• serves

  2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 200 g pork belly, skin removed
• 2 tbsp vegetable oil
• 2 tsp sesame oil
• salt and black pepper
• 2 garlic cloves, roughly chopped
• 1 head iceberg lettuce
• 1 tbsp concentrated chicken stock, or 1 tsp chicken stock powder
• 1 tbsp Shaoxing wine
• a pinch of sugar
• lemon wedges, to serve

Instructions

1. Cut the pork belly into thin strips around 1 cm wide. Cut the strips into 5 cm pieces.
2. Heat a wok over high heat and add the oils. Add the pork to the wok and season with salt. Fry for about 4 minutes until lightly browned.
3. Add the garlic and toss for a minute until fragrant. Add the lettuce and toss until the lettuce is wilted.
4. Add the chicken stock, Shaoxing wine and a pinch of sugar and toss to combine. Taste and adjust seasoning.
5. Season with black pepper and serve with lemon wedges.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Tastes Like Home

Watch the full episode here

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Watch the full episode here

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