Chinese Leek with mini pork belly

Chinese love to have leek during the Lunar New Year celebrations as the leek is called 蒜 which sounds like Chinese word 算 meaning to count - as in counting money.

Besides eating it, some households tie the leek and hang it up 

Unfortunately in Singapore weather, it is so hot and the leek will turn yellow very soon.

Recipe 

Ingredients

One bunch of leek - 5 stalks

Mini pork belly about 220 gm

Garlic minced 

Some salt

Some Kikkoman soy sauce 

Some Hua Diao chew 

Some cooking oil

Some cornflour and water

Method 

The leeks.

Wash each stalk thoroughly.

Remove the outer layer which may be dirty.

Cut away the roots.

Then cut the whiter part nearet the root in slanted angles. Place in a bowl .

Cut the leafy parts. Place in another bowl.

Do the same for rest of leek.

Pork treatment 

First remove the upper fatty layer of the pork 

Then use a deep frying pan, boil water and add in a teaspoon of salt and blanch the pork till both sides look white - ish

They won't be cooked through 

Remove them to chopping board 

Discard the boiled water and clean the pan to use again 

Cut the pork into about 5 mm thickness 

Add a teaspoon or slightly more oil and fry the pork and sprinkle salt on them and cook till a bit brownish and smell fragrant. 

Set aside. 

Add oil again and fry garlic till golden but not burnt

Add in the stalk part of leek n fry with a teaspoon of soy sauce about 1-2 minutes. Add about 2 tablespoon water. Fry again.

Add in the leaf part and top with the pork belly and continue to fry a minute. Add about a teaspoon of soy sauce again to fry. 

Make some corn starch water and drizzle around the pan.

Fry till bubbles start to appear.

Off fire and place on dish.

Serve with white rice.

Blanch the pork in salt water

Slice the pork into about 5 mm thickness

Frying with pork on the leek

Dish is ready. 

Happy cooking!!