Pork & Turnips

Name: Pork & Turnips
Yield: Serves 4
Cuisine: China
Ingredients: 450 g/1 lb boneless leg of pork; 5 ml/1 tsp salt; 150 g/5 oz turnip, cut into bitesize pieces; noodles or plain boiled rice, to serve; 5 ml/1 tsp sugar; 15 ml/1 tbsp sesame oil; 30 ml/2 tbsp black bean sauce; 15 ml/1 tbsp vegetable oil; 2 garlic cloves, crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Like other root vegetables, turnips are used in numerous ways in China: boiled, steamed, mashed, dried and pickled. Chopped and salted turnips are a favourite garnish in Chinese regional cuisines — imparting a salty and smoky tang to congee, soups and stir-fries. When stir-fried, they have a lovely crunch with a subtle, sweet flavour.

Ingredients

450 g/1 lb boneless leg of pork
5 ml/1

Asia
China
Main course
Gluten-free

Method

Remove the skin from the pork and slice the meat into thin strips. Rub salt all over the turnips and set aside to sweat for 20 minutes. Squeeze handfuls of turnip to remove as much moisture as possible.
Heat the oil in a wok, add the garlic and stir-fry for 2 minutes. Add the pork and continue to stir-fry vigorously for 2—3 minutes.
Add the black bean