Cumin Red Cooked Pork with Baby Choy Sum (小菜心孜然紅燒肉, Siu2 Coi3 Sam1 Zi1 Jin4 Hung4 Siu1 Juk6)

Here’s another dish using Cumin red cooked pork. Pork belly meat is used for bacon, so you can think of this as a stir fried bacon dish, but using bacon made using a different technique. When the pork is stir fried, oil is released into to the wok and is used to stir fry the rest of the ingredients. The poaching liquid used to make the pork is also used in the sauce.

Enjoy!

Ingredients

½ lb.	250 g.	Cumin red cooked pork (孜然紅燒肉, zi1 jin4 hung4 siu1 juk6), cut into ½-inch (15 mm.) pieces. The recipe for the Red Cooked Pork can be found here.
1 lb.	500 g.	Baby choy sum (小菜心, siu2 coi3 sam1), stalks separated
10	10	Button mushrooms (蘑菇, mo4 gu1), cut into ½-inch (15 mm.) pieces
		Oil for cooking

 

Sauce Ingredients

4 Tbs.	60 ml.	Red cooked pork poaching liquid. The recipe for the Red Cooked Pork can be found here.
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
2 Tbs.	30 ml.	Water

 

Equipment

14 in.	35.5 cm.	Wok or pan

 

Preparation Instructions

1. The recipe for the Red Cooked Pork can be found here. Cut the red cooked pork into ½-inch (15 mm.) pieces.
2. Wash and separate the stalks of the baby choy sum.
3. Clean and cut the button mushrooms into ½-inch (15 mm.) pieces.
4. Prepare and mix the sauce in a small bowl: add the red cooked pork poaching liquid, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. In another small bowl, prepare the corn starch slurry by mixing the corn starch and water together.

Cooking Instructions

1. Heat a wok or pan over high heat and before adding oil. Add the red cooked pork pieces to the wok in a single layer on the bottom and brown the outside. Set the pork aside in a bowl.
2. The oil from cooking the pork can be used in the next steps. Reheat the wok over high heat before adding oil (if necessary) and then the mushroom pieces. Stir fry the mushrooms and then remove them to the bowl with the pork.
3. Reheat the wok over high heat before adding oil (if necessary) and then the baby choy sum. Stir fry the baby choy sum to brown them. Add the contents of the bowl with the pork back into the wok and stir fry all the ingredients together.
4. Add the sauce ingredients to the wok and stir fry the ingredients together. Add the corn starch slurry to thicken the sauce and mix all the ingredients together. Put the cooked ingredients into a serving dish and serve with steamed rice.