15 Minute Chef: Roast Pork With Chillies | South China Morning Post
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15 Minute Chef: Roast Pork With Chillies

PUBLISHED : Thursday, 25 October, 2012, 12:00am
UPDATED : Thursday, 25 October, 2012, 4:10pm

This is made with crispy-skinned roast pork that's sold at siu mei (roasted meat) shops. It's my mother's recipe, although I use red and yellow bell peppers, instead of her green ones.


30 grams pine nuts

2 heaped tbsp dried shrimp, soaked in 60ml warm water

300 grams slightly fatty skin-on roast pork

1 red bell pepper

1 yellow bell pepper

Fresh hot chillies, to taste

2 garlic cloves

20ml cooking oil

A pinch of sugar

About 10ml soy sauce

A little cornstarch dissolved in water

Iceberg lettuce leaves

  • Put the pine nuts in an unoiled skillet over a medium-low flame.
  • Stir constantly until they're lightly toasted, then cool.
  • Drain the shrimp but reserve the soaking liquid.
  • Dice the pork into 6mm pieces.
  • Discard the stem and core from the bell peppers, then cut into 6mm dice.
  • Discard the seeds from the chillies, then finely dice them. Halve the garlic cloves.
  • Coat a wok with oil over a high flame. Add garlic and cook until fragrant.
  • Add pork, bell peppers, chilli and shrimp. Stir fry for a few minutes, then add shrimp soaking liquid, sugar and soy.
  • Stir together then cover the pan, lower the heat and simmer until the vegetables are tender but not mushy.
  • Remove the lid. If it is dry, add water; if it's too moist, increase the heat and cook, uncovered, to reduce the liquid slightly.
  • Stir in a little cornstarch with water so the sauce lightly coats the ingredients.
  • Adjust the seasonings, if needed, then stir in the pine nuts.
  • Spoon the mixture into iceberg lettuce leaves and serve.

Susan Jung  susan.jung@scmp.com



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