SERVES 2–4 AS A PROTEIN SIDE WITH RICE
Pork preparation
Second cook
In a medium-sized pot large enough to fit the whole pork belly and water, add in all the ingredients for the pork preparation and bring to a simmer. Allow the pork to simmer on medium-low for 25 minutes, or until the pork is cooked and slightly tender. Turn off the heat and discard the water. Cool the pork belly completely in the fridge, for 1 hour minimum or ideally overnight.
Once the pork belly is completely cooled, cut into slices about 4–5 mm (¼ in) thick.
Heat the oil in a large pan/wok and fry the pork belly slices over a high heat until the pork is developing some colour and rendering the fat out, about 5 minutes. Add the garlic, dark soy sauce, cumin seeds, chilli flakes and black bean, if using. Fry until aromatic, about 3 minutes.
Add the leek, capsicum, salt, sugar and ground cumin and continue to stir-fry for about 3–4 minutes until the leek is cooked and translucent.
Turn off the heat, stir through the chopped fresh chilli, if using, and taste and adjust seasoning if needed.
Prep 5 Minutes Cooking 25 Minutes Serves 4
Marinade
Thinly slice the beef into 3 mm thick (⅛ in) strips about 4 cm (1½ in) long and place into a bowl. Add in all the marinade ingredients, mix through the beef well and let sit for at least 15 minutes to infuse. The baking soda helps break down the meat protein, allowing it to get even more tender.
Heat 3 tablespoons oil in a wok/large pan over a high heat and stir-fry the beef, separating the strips until they are almost cooked through, about 3–4 minutes. Remove from the wok and set aside.
In the same wok/pan add the 1 tablespoon oil, black bean, chilli, ginger and garlic, and stir-fry over a high heat for 30 seconds until aromatic. Add the capsicum and fry for a further 1 minute. Add the beef back in and fry for a further 30 seconds. Turn off the heat and serve.
Extracted from Modern Chinese: 70+ easy, everyday recipes from the winner of MasterChef NZ by Sam Low. Recipe photography, Melanie Jenkins (Flash Studios). RRP$49.99. Published by Allen & Unwin NZ.
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