10
1
6
5
------
1
2
1/4
------
1-1/2
1/4
1/2
1/4
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oz
#
oz
cl
---
c
c
---
T
c
t
t
|
Pork lean
Ong Choy (1)
Onion
Garlic
-- Sauce
Stock
Bay Leaf
Soy Sauce
---------
Oil
Vinegar (2)
Salt
Pepper
|
PREP - (35 min)
- Slice PORK into chunks about 1/2 inch thick and 3/4 inches
square.
- Pinch Leaves from ONG CHOY stems, leaving the leaf stems
attached to the main stems. Because the leaves are usually very long
and prone to tangle, I plsace the whole pile on my cutting board and
make one cut through the pile, then another at right angles.
- Discard any stem pieces more than 1/4 inch
diameter and cut all stems, including leaf stems, into lengths of
about 1-1/2 inch. Keep separate from the leaves.
- Dice ONION small. Crush GARLIC and chop fine. Mix.
- Mix all Sauce items
RUN - (40 min)
- Heat Oil fairly hot in a wok (you'll need the space) and stir in
Onion mix. Fry stirring until just translucent.
- Stir in Pork. Fry stirring until pork loses its raw color and
starts to brown, being careful not to burn the Garlic.
- Stir in Stock mix, bring to a boil and simmer covered
until Pork is tender, about 20 minutes.
- Add Vinegar. Simmer 5 minutes without stirring.
- Stir in Ong Choy Stems and bring back to a simmer. Simmer
covered, stirring occasionally until Ong Choy stems are tender
(about 4 minutes - the larger ones should remain a bit crisp).
- Scatter 1/3 of Ong Choy Leaves over the stew and stir in.
Repeat with the other 2/3. Bring back to a simmer for about 1
minute.
- Season to taste with Salt and Pepper.
- Serve hot with plenty of steamed Jasmine rice.
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