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Ingredients

• 450 g neck/collar of pork
• 2 1/2 tbsp light soy sauce
• 4 tbsp hoi sin sauce
• 3 tbsp yellow bean sauce
• 5 tbsp rice wine
• 3 tbsp fermented red bean curd
• 5 tbsp caster sugar
• 4 clove garlic, minced
• 1 tsp red food colouring, (optional)
• 120 ml honey

• 30 g dried shiitake mushrooms
• 600 ml clear chicken stock
• 70 ml oyster sauce
• 3 tbsp palm sugar
• 4 heads of Asian mustard greens, (kailarn)
• 4 heads of pak choi, blanched
• 1 tsp sea salt
• 50 ml rice wine
• 40 ml mirin, (Japanese rice vinegar)
• 3 tbsp yellow bean sauce
• 2 clove garlic, finely chopped
• 2 bruised bird's eye chillies, optional)
• 250 g tofu, or fermented bean curd, sliced

Description

Honey-roast Pork, Flavoursome Broth, Silky Tofu And Asian Greens Create A Sublime Combination In This Fabulous Recipe From Ian Pengelley

UK TV