Pork Crackling in Stir Fried Garlic Sprouts, Cauliflower and Carrots

Pork Crackling in Stir Fried Garlic Sprouts, Cauliflower and Carrots

Thats a lot of words in that dish name as I dont know what to name it, its one of those free style grab anything you can in the fridge and make the most of it.  Well its Friday and usually we run out of ingredients during that time so this is the best time to do something out of what we can gather without going to the supermarket.

So what I found are nearly wilted veggies such as carrots and cauliflower, dont worry this can still be used by hydrating them back to their normal state and they will look fresh again.  There is a trick which usually works for most of the veggies like leaf and root crops.  To do that, before processing them I usually drown them in tap water and cutting the ends of so the water they lost will be replenished back, just try it with carrots and in less than an hour it will be crunchy again.  Now my next ingredient is pork belly with high fat content which are trimmings from a meat that was used prior, this seems a bit hard to eat so will make crackling (chicharon) out of it and finally some spices that will enhace the flavour of my veggies such as cumin and sage which is a good match for carrots (For a tip on what herbs and spices taht match well together have a look here http://ezinearticles.com/?How-To-Make-Vegetables-Taste-Better-With-Herbs-And-Spices&id=666771)


Now lets do the cooking!

Ingredients

500 grams Pork Belly with high fat content, cubed
2 pcs medium carrots, sliced
1 bunch garlic sprouts, sliced
quarter of a large cabbage, sliced
1 head cauliflower, cut into florets
6 cloves garlic, minced
1 small red onion, chopped
1 tsp ginger paste
1 tsp cumin powder
1 tsp dried sage
1 tsp red sugar
fish sauce
2 cups water
2 tsp cornstarch, dissolved in 1/4 cup water.
salt
black pepper

Method

  1. In a deep pot, add 2 cups water and pork, boil on high heat until liquid is reduced to 1 cup.  Separate the liquid an set aside while leaving the meat on the pot in low heat to cook and release its own oil.
  2. Deep fry the pork in its own oil until it its crunchy.  Remove the pork, drain and let it cool.
  3. Meanwhile on a wok add around 3 tbsp of oil extracted by cooking the pork.  Saute garlic, onion and ginger paste in high heat
  4. Add cauliflower and garlic sprouts, stir fry for 4 minutes.
  5. Add the remaining vegetables, cumin, sage and sugar, stir fry for 3 mote minutes.
  6. Add the separated pork stock and dissolved cornstarch, flavour with fish sauce.
  7. Now on a separate pot, add oil enough to cover the cooked meat.  When its hot enough drop the cooked pork and deep fry until becomes a crackling, once popped remove from heat and sprinkle salt and pepper.
  8. Mix this together with the vegetables.


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