Guest chef Poh Ling Yeow’s easy sweet soy pork

Had I made it to the final of MasterChef season 12, I would have served this bloody good Chinese version of surf and turf.

Delicious: Easy Sweet Soy Pork

I would have served this had I made it to the final of MasterChef: Back To Win (Season 12) – it’s a Chinese version of surf and turf. The sweet soy pork gets South Asians all nostalgic because so many versions of it exist across the region, all of them affiliated with home cooking and the nurture of matriarchs. Pair it with the briny congee and spicy pickled radish and, dare I say, it’s a bloody good dish.

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Easy Sweet Soy Pork

Method 

To make the spicy pickled radish, mix the vinegar, sugar and chilli in a bowl. Toss the radish with the salt in a colander and rest, uncovered, in the fridge overnight or for a minimum of 3-4 hours, with a plate underneath to catch any liquid. Combine the radish and pickling liquid in a clean glass jar and allow to pickle overnight. When ready to use, drain the liquid away and toss with the crispy chilli oil. (If not drained, the pickled radish will keep refrigerated for about 2 weeks.)

What I Cook When Nobody's Watching by Poh Ling Yeow

To make the sweet soy pork, pound the ginger and garlic with a mortar and pestle until the ingredients just split. Combine the vegetable oil, pounded ginger and garlic and the spring onion in a large heavy-based saucepan and sauté over high heat until fragrant and golden. Add the pork, red fermented rice powder (if using), water, cinnamon stick, star anise, cloves and orange peel. Bring to the boil, then reduce to a simmer and add the sugar, Shaoxing rice wine and light and dark soy sauces. Stir to combine and cook, covered, for 1 hour, then reduce to an even lower simmer and cook, uncovered, for another 30-40 minutes, or until the pork is so tender that the lean portion of the meat breaks apart easily when pressed with a fork.

To make the oyster congee, combine the rice, ginger and water in a saucepan and bring to the boil. Simmer until the rice is just starting to break down, then turn the heat off and stir in the oysters. Divide the congee among bowls and top with the coriander or Chinese celery, spring onion and white pepper. Serve with the pork and pickled radish. If more seasoning is needed in the congee, add some light soy sauce or tamari.

Serves 6

Edited extract from What I Cook When Nobody’s Watching by Poh Ling Yeow (Plum, $44.99), out on Monday. Photography: Henry Trumble