"Lazy" Twice-Cooked Pork

Twice-cooked pork is one of my favourite dishes. However it can take a long time to prepare. Recently I discovered a great time saving product - Baiweizai Double Cooked Meat Flavour Seasoning - or "Magic Sauce" as I like to call it! It tastes delicious and authentic and is perfect if you're in a rush. If you enjoy cooking and have time to then be sure to check out my traditional recipe in a later post.

Before we begin, I would like to quickly talk about garlic "shoots". You might have to venture up to China town to get these but if you can't find them then sliced carrots make a great alternative.

Preparation Time: 10 minutes     Cooking Time: 25 minutes     Serves: 2-3

Ingredients

500g pork belly (skin removed)
a bunch of garlic shoots
5g ginger, peeled & diced
1tsp of dark soy sauce
2 cloves of garlic, peeled & diced
50g double cooked meat flavour seasoning*
2 tbs of vegetable oil

*Check out my "Essential Ingredients" section for more information.

1. Place the pork into a medium sized saucepan and cover with water. Boil the pork for 15 minutes on a medium heat then remove from the pan and allow to cool.

2. While the pork is cooling, chop the garlic shoots into sections, around 3cm in length.

3. When the pork has cooled, cut into thin slices and put aside for later use.

4. Preheat a wok on a high heat for 1 minute. Pour in the vegetable oil and leave to heat for 10 seconds. Add the ginger and garlic and sauté for about 1 minute to release the flavour.

5. Turn to a medium heat. Toss in the pork slices and stir fry for about 4 minutes, until golden brown.

6. Add the garlic shoots, dark soy sauce and double cooked meat seasoning. Stir fry for 2 minutes, until the garlic shoots become soft, and serve.