Stir Fry Pork with Oyster Sauce

500g pork shoulder

4 slices of fresh ginger, finely chopped 

3 cloves garlic, finely chopped

3 spring onions, cut into batons

2 Tbsp Vegetable oil 

Chinese leaf

Coriander

 

The Sauce

3 tablespoons Shaoxing wine

100 mls chicken stock 

2 tablespoons Amoy light soy sauce

3 tablespoons oyster sauce

½  teaspoon Rajah ground white pepper

½ teaspoon Amoy sesame oil

1 tsp brown sugar

1 tsp Amoy dark soy sauce 

Roughly chop the pork shoulder to create a chunky mince. Place it in a bowl and season with some of the ingredients from the Sauce:  a tsp of soy sauce, ¼ tsp of sesame oil, 1 Tbsp oyster sauce, 1/4 tsp white pepper, and ½  tsp brown sugar. Mix that through. Place the rest of the sauce ingredients, minus the dark soy sauce, into a bowl and mix together with a dash of the chicken stock. Prepare your wok clock: the ginger, garlic and spring onion first, then the pork, the sauce and finishing off with extra spring onion and coriander. Chop and core the chinese leaf, leaving the base intact, to create a ‘bowl’ for presentation. 

Quickly blanch the Chinese Leaf and set aside on a plate for serving. Place the oil in the wok and get it to smoking hot. Stir fry the pork to sear it nicely. Set aside. Place a little more oil in the wok and get it back up to smoking hot. Add the spring onion, garlic and ginger, and flick through then  leave for 30 seconds to caramelize. Add the pork back in, allow it to sit for 30 seconds to build heat and then pour the sauce in. Bring it to a boil, fold it through, and finish off with a dash of dark soy sauce.  Lastly, garnish with some coriander and spring onion before serving up on the Chinese leaf.