Products to use: Iberico Pork Boneless Collar Neck, Choice US Grain Fed Beef Chuck Short Ribs
- Cut the meat into a suitable size for stir fry. When stir-frying any sliced meat, it is important to marinate it first.
- Traditionally we will marinate in soy, Chinese rice wine and potato starch. Leave to marinate for 30 minutes before blanching in hot oil.
- Drain the sliced meat from the oil.
- Set aside.
- Stir fry all the other ingredients in your stir fry and add the sliced meat just before serving.
Products to use: Freedown Hills UK Olive Fed Wagyu Mince
- Minced meat: just add Chinese rice wine, salt, pepper, sugar, and add a little water which will loosen it when it cooks and will prevent you from getting an overly firm meatball in the middle of the dumpling.
- Add chopped spring onion and minced ginger for aroma in the minced meat mixture.
- Be adventurous, add any other chopped vegetables that you like, the classical additions are spring onion, ginger, coriander, chilli, bamboo shoots, water chestnuts.
Products to use: MMAH’s Pork Shabu-Shabu / Sukiyaki (500g)
Preparation: 5 minutes
Cooking time: 3 minutes
Preparation of the Yakiniku sauce:
Mix all the ingredients below in a pan, bring to a boil and remove from the heat.
Soya sauce: 125ml
Chopped garlic: 5g
Sesame oil: 25ml
Preparation of Shabu-Shabu Pork rolls:
MMAH’s Pork Shabu-Shabu / Sukiyaki (500g)
Abalone mushrooms julienne (250g)
White wine (120ml)
Yakiniku sauce (80ml)
- Lay two or three slices of pork length-ways and side by side on a flat surface.
- Place some of the mushrooms on the pork slices and roll the pork around the mushrooms.
- Place the pork rolls in a baking dish and pour over white wine.
- Cook for 3 minutes at 180 degrees, then add the Yakiniku sauce and serve.
Products to use: Duke of Berkshire Belly Bone-in
The classical Cantonese recipe for Char Sui has quite a few ingredients. If you do not fancy going to that extent, you can get very good ready-made Char Sui marinades from Chinese supermarkets.
- Remove any rib bones and slice the meat into half-inch-thick slices.
- Bat out with a rolling pin to tenderise and flatten.
- Use a fork and stab holes in the meat so that the marinade can be absorbed more quickly.
- Mix with the marinade and leave overnight.
- Remove from the marinade and pan-fry until cooked.
- When cooked, soak the meat in sugar syrup for 30 minutes before slicing.