- 4 as a share dish with rice and greens
This pork dish makes a great shared meal – just add steamed greens and a bowl of rice. The blood orange granita will go with any fruit, but is particularly fine with strawberries.
750ml peanut oil
350g free-range pork neck, cut into 1cm cubes
4 small dried chillies
10 cloves garlic, peeled, halved
2 tbsp sliced ginger
2 cassia bark quills
2 tbsp chilli bean paste
750ml fresh chicken stock
2 tbsp Shaoxing rice wine
1 tbsp light soy sauce
1 spring onion (scallion), finely sliced
1. Heat a wok until smoking. Set aside 3 tablespoons of peanut oil for stir-frying, then add the remaining oil to the wok. When smoking hot, deep-fry the pork pieces until golden brown, about 1-2 minutes per batch, then set aside. Drain the oil, strain and reserve for future use.
2. Reheat wok over medium heat and add the 3 tablespoons of peanut oil. Throw in the chillies and cook until they start to colour. Add the garlic, ginger and cassia bark quills, cooking until fragrant (about 1 minute). Add the chilli bean paste and continue to fry until well incorporated (about 30 seconds).
3. Add the fried pork, stock, Shaoxing, soy sauce and season to taste with salt. Bring to the boil, reduce the heat and simmer gently, uncovered, for about 20 minutes, stirring occasionally. The sauce will need to be reduced, so remove the pork, return the wok to high heat and cook for 5-10 minutes, until it has thickened.
4. Pour the sauce over the pork and sprinkle with spring onion. Serve with steamed greens and rice.
If you like this recipe, try Neil Perry's Blood orange, lime and ginger granita