Sorry that this photo wasn’t that appetising but trust me when I say that the taste of the food was quite good. This was an experiment because I needed another dish to complete the meal for the 4 of us but we already had quite substantial dishes so this one was just something ‘light’. Into the fridge I explored and came out with minced pork, a little bit of preserved vegetables (菜心) and half a piece of hard tofu, also known as taukwa.
1 or half a piece of taukwa, sliced into smaller pieces of about 2-3 cm wide.
50g minced pork
5-6 slices of the preserved vegetables, mince them
1 tbsp korean chilli pepper sauce
1 tsp dark soy sauce
2 tsp sugar
2 cloves of garlic, minced
3-4 tbsp of the liquids from the preserved vegetables
- Fry the taukwa till the outside is lightly brown or golden. Set aside.
- Fry the garlic until golden brown. Add in the pork and preserved vegetables.
- Once the pork is cooked, add in the vegetable liquid, soy sauce, pepper sauce and sugar.
- Bring the pork mixture to a boil before serving it on top of the taukwa.
Do note that the ratios stated above are quite rough. Do take a taste before adding the sugar and the soy sauce. The sugar is to balance the saltiness of both the vegetable liquids and the soy sauce but you should not add so much that you lose the flavour of the vegetables. If you like more heat, chop up a chilli and fry it together with the pork. You can add in diced Chinese mushrooms too!