Ingredients
150 grams Thinly sliced pork belly
1/8 Chinese cabbage
1 tsp Gochujang
1 tbsp Miso
1 tbsp Mirin
1/2 tbsp Sesame seed oil
1 pinch White sesame seeds
Method
Sources
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Premium five spice — char siu, roast duck, braised pork belly
Hand-hammered pow wok — traditional Cantonese round-bottom design
Carbon steel wok for authentic wok hei and stir-frying
Classic carbon steel wok — seasons beautifully, authentic wok hei
Deep-dive into wok technique — science of wok hei, 200+ recipes
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Mix all the ingredients. Cut the pork belly into bite sized pieces. Roughly chop the leaf part of Chinese cabbage and cut the white part into 1cm strips. Heat sesame oil in a pan and fry the white part of the Chinese cabbage over high heat. When they get soft, turn down the heat to medium and add the meat and the leaf part of Chinese cabbage as well. When they are cooked through, add the combined sauce and mix well. Sprinkle some white sesame seeds for finishing.