Recipe Cuisine: Chinese
Theme: Fast & Fab
Kung Pao Pork
By: Deborah Dean
Ingredients
- 250g skin-off pork belly rashers, cut into small slices -see note
- 1 packet Lee Kum Kee Kung Pao Chicken Ready Sauce
- 1 packet (250g) SunRice Jasmine Rice, microwaveable
- 1 small brown onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon dried chilli flakes
- 1 tablespoon vegetable oil (if needed)
- 2–3 heads baby cos lettuce, leaves separated, washed, and patted dry
- Optional garnish- finely chopped red chilli, finely sliced spring onions
Product used in recipe
- LEE KUM KEE - READY SAUCE KUNG PAO CHICKEN GF
Method
- Slice pork belly rashers into small pieces and pat dry with paper towels.
- Heat a wok or large frying pan over medium-high heat. Add the pork belly pieces (no oil needed initially) and cook for 6–8 minutes until golden brown and some fat has rendered out. Spoon off excess fat, leaving about 1 tablespoon in the pan.
- Add the chopped onion, garlic, and chili flakes. Stir-fry for 1–2 minutes until fragrant. If too dry add the vegetable oil.
- Add the Kung Pao Sauce and stir to coat evenly. Simmer for 2–3 minutes until the sauce thickens and clings to the pork.
- Remove from heat and sprinkle with fresh chilli and sliced spring onions (if using).
- Microwave the SunRice Jasmine Rice according to the packet (usually 90 seconds). Fluff with a fork to separate the grains.
- Arrange baby cos leaves on a serving platter. Place a spoonful of jasmine rice in the base of each leaf. Top with the Kung Pao Pork mixture. Garnish with extra spring onions and fresh chilli if desired.
- Note: Pork Belly rashers can be sourced from your Asian grocer. These are prepped with skin off and suitable for BBQ, hot pots & can be purchased fresh or frozen.
