Vicki Treadell's pork belly with clams recipe - 17 November
1 kg pork belly
1 kg fresh clams
1 medium-sized red onion
4 cloves garlic
2-4 medium-sized red chillies
1 square inch cube of fresh ginger
1 large tablespoon palm or soft brown sugar
1 large tablespoonful soy sauce
1 glass Chinese cooking wine or 1/2 cup sweet sherry
Peanut or preferred oil for cooking
For garnish: 1 bunch coriander, shredded chilli and ginger
The trick to this dish is to have everything prepared to throw together in the first five minutes of cooking.
- Dice pork into 1/2-1 inch cubes depending on
- Place clams in a bowl ready to add to the cooking process
- Finely dice/mince the onion, garlic, ginger and chilli, leaving a little chilli and ginger to slice into thing longish shreds for the garnish
- Roughly chop the coriander, shredded some extra chilli and ginger for garnish
Heat oil in a wok or heavy metal pan (that will have a lid).
When oil begins to smoke put in simultaneously the diced pork, onion, garlic, chilli, ginger and fry rapidly together.
Stir briskly for 3-4 minutes, turn heat down to a simmer then add soy sauce and sugar and a little water as required. Then place the lid on the pan.
Leave at a gentle simmer for 10 minutes.
Remove the lid and bring up heat until the mixture begins to bubble, then add clams and wine/sherry and replace the lid. Add more water if required. Leave for 2-3 minutes until the clam shells open. Remove from the heat, sprinkle chopped coriander over the top and thinly shredded chilli and ginger to finish the dish.
Serve with steamed or plain boiled rice and enjoy!