Cantonese Zhou

A silky congee cooked with pork and preserved egg, finished with julienned ginger and a drizzle of sesame oil.

Ingredients

• 600g pork belly
• 1 cup steamed buns
• 2 tbsp grated fresh ginger
• a pinch of doubanjiang (chili bean paste)
• 3 tbsp toasted sesame oil
• a generous handful of bok choy
• a handful of fresh chives, chopped
• oyster sauce, for serving
• 400ml pork stock

Instructions

1. 1

   Gather and prep the wonton wrappers and beef sirloin, measuring everything out so it is ready to go.

2. 2

   Heat neutral vegetable oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the minced garlic and bean sprouts, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the beef sirloin, season with chili oil, and cook until just done, about 1 hr.

5. 5

   Warm the wonton wrappers alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the wonton wrappers and spoon the cooked mixture over the top.

💡 Tips