Sweet and Sour Pork

Crispy battered pork tossed with peppers and pineapple in a vivid sweet-sour sauce, a Cantonese classic.

Ingredients

• 700g firm tofu
• 400g egg noodles
• a handful of sliced scallion whites
• a pinch of star anise
• 1/4 cup neutral vegetable oil
• 1 cup bean sprouts, sliced
• a handful of fresh scallion greens, chopped
• a generous spoonful of soy sauce
• 400ml pork stock
• 1 1/2 tsp chili oil
• a generous handful of scallions
• toasted sesame seeds, to taste

Instructions

1. 1

   Pat the pork belly dry, season generously with salt, pepper, and five-spice powder, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat toasted sesame oil in a wide pan or heavy pot over medium-high heat and sear the pork belly until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the minced garlic and crushed Sichuan peppercorns over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the white pepper and bok choy, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the pork belly to the pan, pour in the pork stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the pork belly is tender and cooked through, roughly 15 mins.

7. 7

   Stir in the toasted sesame oil, taste, and adjust the seasoning with salt and pepper as needed.

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