Introduction
A mouthwatering dish of Chinese stir-fried pork viscera with cilantro as an
accompaniment to any pleasant Asian meal.
Serving size: 12
Preparation time: 45 minutes
Ingredients
6 oz base of pork belly
1 tbsp ginger wine
1/2 tsp salt
2 pork kidneys (about 1 lb)
5 oz cilantro (about 3 cups), lightly chopped
6 i-inch section scallion
6 slices ginger
1 tbsp rice wine
Seasoning:
1 1/2 tsp salt
1 tsp MSG
1/4 tsp black pepper
1 tsp sesame oil
1 tsp cornstarch
1 tbsp water
Method of preparation Halve base of belly horizontally, julienne into 2-inch lengths.
Mix with ginger wine and salt, set aside for 20 minutes.
Halve kidneys horizontally, remove any white membrane from middle,
julienne into 2-inch lengths.
Boil 4 cups water, cook pork belly and kidney separately for 20
seconds until color changes.
Remove and place kidney in cold water to cool then drain.
Heat pan and 4 tbsp oil, stir fry scallion and ginger until fragrant.
Add belly, kidney and stir-fry over high heat.
Add cilantro, lightly stir-fry then add 1 tbsp rice wine and seasoning.
Toss lightly to mix all ingredients well, transfer to a serving dish.
Method of serving
Served warm with cooked rice or noodles.