Singaporean pork belly and turnip cake stir fry

Matt Tebbutt recipe

Wow your family and friends with this impressive meal. You will need a metal or bamboo steamer.
2-Tier Steamers 3-Tier SteamersMetal SteamersBamboo SteamersSteamers under £25

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pork belly

  • 2 tbsp miso paste
  • 300ml/10fl oz chicken stock
  • 1 head garlic
  • 2 star anise
  • 4cm/1.5in fresh root ginger
  • 1 orange, zest and juice
  • 1 tbsp coriander seeds
  • 1 red chilli, left whole
  • 1kg/2lb 4oz unsliced pork belly on the bone

For the turnip cake

  • 500g/1lb 2oz daikon, peeled and shredded
  • 15g/½oz cornflour
  • 15g/½oz tapioca starch
  • 150g/5½oz rice flour

For the stir fry

  • 2 tbsp vegetable oil, for frying
  • 4 shiitake mushrooms, quartered
  • 3 free-range eggs, beaten
  • 2–3 tbsp fish sauce
  • 1–2 tbsp chilli paste
  • 4 spring onions, chopped
  • 4 garlic cloves, minced
  • soy sauce from the pork cooking liqueur
  • salt and freshly ground black pepper
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