Detailed step-by-step description of how to cook the dish "Stir-fried gai lan with garlic, ginger and char sui pork". Try it by all means
- Use the side of a large knife to crush garlic cloves and ginger to release their flavour. Set aside 6 garlic cloves and ginger and finely chop remaining cloves. Combine chopped garlic, char sui sauce, honey and soy sauce in a small bowl. Place pork belly in a shallow dish and brush with marinade, ensuring pork is covered. Cover and place in the fridge overnight, turning occasionally, to marinate.
- Preheat oven to 160°C. Remove pork from marinade and bring to room temperature. Reserve excess marinade. Place pork on a small, oiled wire rack, and place rack in a roasting pan. Add 1-2 cups water to pan. (Add more if it evaporates. This will keep pork moist and prevent pan from burning.) Roast pork for 2 hours, turning occasionally and brushing with excess marinade.
- Meanwhile, combine stock, extra soy sauce, shaoxing and sugar in a jug. Heat oil in a wok over medium heat. Add reserved garlic and ginger and stir-fry for 1-2 minutes or until golden. Remove garlic and ginger and set aside. Increase heat to high. Add gai lan stalks and mushrooms and stir for 1-2 minutes. Add the leaves and stir for 10 seconds. Add reserved garlic and ginger and stock mixture and cook for 10 seconds or until leaves wilt, but stalks are crisp. Remove from heat.
- Slice pork into pieces by cutting in between each rib. Serve with gai lan and steamed rice.
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