Ingredients
200-300g of Malaysia Pork Belly
1 Packet of Australia Asparagus (Large)
1 Packet of Simply Finest Young Corn
2 Lime
1-2 Red Chilli
2-3 Cloves of Garlic
1 tbsp of Oyster Sauce
1-2 tbsp of Fish Sauce
3-4 tbsp of Soy Sauce
1-2 tbsp of Sugar
2-3 Dashes of Salt
2-3 Dashes Black Pepper
Drizzle of Sesame Oil
Cooking Oil
Method
- Prepare the Pork
- Cut the pork into bite-sized pieces and place them in a bowl.
- Season with salt, black pepper, and soy sauce, then mix well.
- Set aside to marinate for 10–15 minutes.
- Prepare the Vegetable
- Using a peeler, trim the tough ends of the asparagus and cut them into bite-sized pieces.
- Cut the baby corn into smaller chunks and finely chop the red chilli.
- Mince the garlic and set all the vegetables aside.
- Fry the ingredients
- Heat a pan over medium-high heat.
- Add the pork in a single layer and cook for 3–4 minutes, allowing the fat to render. Remove the pork and set aside.
- In the same pan, sauté the minced garlic until fragrant.
- Add the baby corn and asparagus, and stir-fry for another minute.
- Pour in 2–3 tbsp of water, cover, and steam for 1 minute.
- Return the pork and add the chilli, then stir well to combine.
- Prepare the sauce
- In a small bowl, combine the sugar, soy sauce, fish sauce, oyster sauce, and lime juice.
- Pour the sauce into the pan and toss everything together until well coated.
- Garnish and drizzle with sesame oil to finish. Enjoy.
A recipe from the digital series Raid My Fridge! — in partnership with Mediacorp.
