Wineshark Cooking Class - Stir-fried Salted Pork Belly with Yam Bean and Garlic Sprouts 沙葛蒜心炒鹹豬肉

Ingredients (for 4):

• Pork belly - 450 g
• Yam bean - 1/2
• Garlic sprouts - 8 sprigs
• Dried squid - 1
• Pacific clams - 10
• Lily bulb - 1
• Garlic - 1 tbsp
• XO sauce - 2 tsp
• Chinese yellow wine - 2 tsp
• Sugar - 1 tsp
• Shredded red chili - 1

Procedures:

1. Marinate the pork belly with 1 tbsp of coarse salt overnight.

2. Remove the salt, and then steam the pork belly for 8 minutes.

3. Put the pork belly in icy water.

4. Cut the salted pork belly in thin slices.

5. Soak the dried squid in water until softened.

6. Cut the squid into strips. 

7. Cut the garlic sprouts into sections.

8. Peel the yam bean and cut into strips.

9. Cut the garlic into small pieces.

10. Drain the Pacific clams. 

11. Break the lily bulb into petals. 

12. Turn to high heat. Heat the wok with oil, then pan-fry the salted pork belly until golden.

13. Add the garlic pieces, continue to stir fry.

14. Add the dried squid and Pacific clams. Continue to stir-fry.

15. Add the yam bean and garlic sprouts. 

16. Add lily bulb and XO sauce. Then sprinkle with Chinese yellow wine. Add in the sugar and red chili.

17. Serve.