Stewed Pork & Vegetables

Name: Stewed Pork & Vegetables
Yield: Serves 4
Cuisine: China
Ingredients: 75 g/3 oz dried cole vegetables or dried lily buds; 75 g/3 oz dried cole vegetables or dried lily buds; 5 ml/1 tsp sugar; 5 ml/1 tsp sesame oil; salt, to taste; chopped spring onions/scallions, to garnish; 30 ml/2 tbsp vegetable oil; 3 garlic cloves, halved; 400 g/14 oz belly pork, skin removed and cut into 2.5cm/1in cubes; 45 ml/3 tbsp light soy sauce; congee or boiled rice, to serve; congee or boiled rice, to serve; chopped spring onions/scallions, to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

This dish comes from Hangzhou, where it is much loved as warming sustenance. Dried cole vegetables — sturdy-leaved members of the brassica family that resemble pak choi when fresh, and olive-green rags when dried — are most often used. Lily buds can be bought in Asian stores.

Ingredients

75 g/3 oz dried cole vegetables or dried lily buds
30 ml/

Asia
China
Hangzhou
Main course

Method

Soak the dried vegetables or lily buds in tepid water for 20 minutes, or until softened. Cut off and discard any hard tips or roots, then wash and drain, and cut the vegetables into short lengths.
Heat the oil in a wok or flameproof casserole over medium-high heat until very hot. Add the garlic and fry for 20 seconds. Add the pork and fry for 2 minutes, until l