Tingly pork and braised greens
I love Chinese meals of rice, greens and meat. This months meatbox had a lovely slab of pork belly in it so I got to scratch my itch and try using the Unknown Tingly Green Sauce I last had it in Tingly Chinese Chicken
Right now there are huge bags of “greens” in the supermarkets. They’re super cheap (80p for a kilo) and perfect for braising
You will need
For the braised greens
- A big handful of greens, washed but left on stem
- A splay of soy
- A few lemon wedges
- A big pinch of ginger
- A splay of sherry
- A clove of garlic, peeled but whole
For the tingly pork
- A piece of pork belly, cut into roughly 1 inch pieces
- A heaped teaspoon Laoganma or other chilli flakes in oil
- A heaped teaspoon Tingly Green Sauce
- A spring onion finely sliced
Do
The greens take about 5 minutes, the pork about 30, the timing is a bit frantic.
- Air fry the pork at 180 for about 30 minutes or until its crispy and cooked though
- Pop all the ingredients for the greens in a large pan with a lid, along with a cup of boiling water on a medium heat
- Once the pork is ready, mix it with the Tingly Green, Laoganma and spring onions
- Heat the pork though in a pan until it’ all melted
- Serve
Result
The pork is crispy and juicy (air fryer magic) and literally lip tingling.
