Chinese crispy pork belly with black bean greens

Tamara West

This is too easy...buy the pork, heat the pork, stirfry the greens, enjoy.

Ingredients

3 cloves	Garlic, sliced
350 g	Pork belly, Chinese roasted, with crackling, sliced (Main)
1 Tbsp	Rice bran oil, or vegetable oil
1 bunch	Bok choy, or gai lan
3 leaves	Silverbeet
2 cm	Ginger, piece, minced
4 tsp	Fermented black beans, roughly chopped
2 tsp	Oyster sauce
2 tsp	Soy sauce

Directions

1. Line a small roasting dish with baking paper and arrange the pork on the paper. Sprinkle with 1 teaspoon of cold water. Heat in a 170C oven for 15 minutes.
2. Meanwhile mix garlic and oil together in a small bowl.
3. Discard bases of gai lan and cut stems from leaves of silverbeet. Chop all stems into 3cm lengths. Cut leaves into 5cm wide strips.
4. Heat wok to medium-high. Add garlic oil, and swirl to coat wok. Add silverbeet stems, ginger and black beans and stir fry 1 minute. Add leaves, oyster sauce and soy sauce and stir fry another minute.
5. Pile greens into serving bowls. Allow sauce to reduce a little in wok and spoon over greens. Serve heated pork on top