CHEFS' RECIPES
Neil Perry: Stir-fried salt pork with garlic chives and garlic stems

Neil Perry: Stir-fried salt pork with garlic chives and garlic stems

Every Chinese province has a version of this simple dish. Here is Spice Temple’s.

Serves 4

Cooking Time Prep time 10 mins, cook 2 hrs 20 mins (plus chilling)



50 ml   peanut oil
7 gm   (1½ cm) ginger, smashed
2   garlic cloves, smashed
½ bunch each   garlic chives and garlic stems
3   green onions, trimmed, cut into batons, green tops reserved for pork belly
30 ml   Shaoxing wine
15 ml   chicken stock
Salt-braised pork belly
125 gm   fine salt
50 gm   yellow rock sugar
5 gm   (1cm) ginger, thinly sliced
1   garlic clove, thinly sliced
300 gm   piece of boneless pork belly


1 For salt-braised pork belly, bring salt, rock sugar, ginger, garlic, reserved green onion tops and 2.5 litres water to the boil in a stockpot over high heat. Add pork belly, reduce heat to low and simmer until very tender (2 hours). Remove from heat, cool pork to room temperature in stock, then remove from stock and refrigerate until completely chilled (1-2 hours). Thickly slice pork, set aside.
2 Heat peanut oil in a wok over high heat until smoking, add sliced pork and stir-fry until golden (2-3 minutes; be careful, it will spit), remove with a slotted spoon and set aside. Add ginger and garlic, stir-fry until fragrant (1-2 minutes), then add garlic chives, garlic stems, green onion and 1 tsp sea salt. Deglaze with wine, add chicken stock and pork, stir to combine and serve immediately.


RECIPE Neil Perry and Andy Evans PHOTOGRAPHY Chris Chen STYLING Emma Knowles

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