Skip to main content

Stir-fry roast pork with leeks ~ 大蒜炒燒肉


This dish doesn't need much introduction and no recipe whatsoever.  A very homey dish that is popular when one goes to have plain white Teochew porridge for it does pair very well with it.  I stir-fried this with my leftover homemade roast pork belly and what did I serve with it?   Plain white porridge, of course :)






Recipe for Stir-fry roast pork with leeks  ~  大蒜炒燒肉

Ingredients

3 stalks of leek, about 300 gm, sliced diagonally
150 gm  roast pork belly, sliced
6 pips of garlic, chopped
Salt and light soya sauce to taste

Method

Saute the chopped garlic with some oil till fragrant
Add in the sliced pork belly, stir-fry
Add in the sliced leek, stir-fry
Fine tune to taste with some salt and 
a light drizzle of light soya sauce
Dish out 
Serve with hot rice



Labels:

Comments

  1. Angie's RecipesJune 22, 2015 at 6:49 PM

    A wonderfully delicious and homey stirfry, Cheah.
    ps. leek is 大葱/.大蒜

    ReplyDelete
    Replies
    1. Sokehah cheahJune 23, 2015 at 12:33 AM

      Thanks for the alert, Angie.... have edited the translation.

      Delete
  2. Karen LuvswesavoryJune 22, 2015 at 7:39 PM

    Hi Cheah,
    Oh yes, so delicious with a bowl of rice. It's one of the popular homecooked dishes that I used to have in my younger days. But I always "attack" the lean pork ... hee .. hee!

    ReplyDelete
    Replies
    1. Sokehah cheahJune 23, 2015 at 12:34 AM

      I used to attack the meat first too, but now have acquired the taste of leeks :)

      Delete
  3. Ann LowJune 23, 2015 at 12:11 AM

    I like this home cooked dish. Looks very delicious indeed.

    ReplyDelete
  4. Medeja- CranberryJamJune 23, 2015 at 4:18 PM

    Stir fry with roast pork belly! Looks yummy!

    ReplyDelete
  5. ZoeJune 24, 2015 at 10:12 AM

    Hi Cheah,

    I like this. Very nice and home-welcoming dish.

    Zoe

    ReplyDelete
  6. CathleenJune 25, 2015 at 12:55 AM

    Love stir fry!! This is making me so hungry... and I just ate lunch!!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Hazelnut orange mini Bundt

Upon going through my cake pans and trays I realised that I had neglected this mini Bundt pan for quite a while.  Hmmm, time to take it out and make use of it.  These mini Bundts were soft and moist with a nutty texture and weren't overly sweet, just right for breakfast or to serve for tea.  The ingredients are a slight resemblance to that for Friands. Recipe for Hazelnut orange mixed fruit mini Bundt Ingredients 180 gm melted butter 75 gm plain flour 150 gm icing sugar 150 gm hazelnut meal 2 tsp finely grated orange rind 5 egg whites 80 gm dried cranberries (chopped) Icing sugar for dusting Method Sift flour and icing sugar into a mixing bowl. Add hazelnut,orange rind, stir to combine. Place the egg whites into a bowl and whisk with a ball whisk till lightly frothy. Add in the hazelnut mixture and stir to combine. Fold in the melted butter and chopped cranberries, stir well to combine. Spoon mix...
23 comments
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe