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How to make Sticky Chinese pork fingers with broccolini and shiitakes

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 6 dried shiitake mushrooms
  • 700g piece pork neck
  • 1/3 cup (80ml) hoisin sauce
  • 1/4 cup firmly packed (55g) brown sugar
  • 1 teaspoon Chinese-five spice powder*
  • 1 tablespoon Shaoxing rice wine* or dry sherry, optional
  • 1 tablespoon peanut oil or vegetable oil
  • 2 cloves garlic, crushed
  • 2 bunches broccolini, stalks trimmed, halved lengthways
  • 2 tablespoons soy sauce
  • Steamed white rice, to serve

Method

  • Step 1 Place mushrooms in a heatproof bowl. Pour boiling water over to cover and leave to soak for 20 minutes. Drain mushrooms, reserving 1/4 cup soaking liquid, discard stems then cut into thin slices.
  • Step 2 Preheat grill to high. Meanwhile, cut pork into long strips approximately 1.5cm-thick. Combine hoisin, sugar, five spice and rice wine (if using) in a bowl, add pork and stir to coat well.
  • Step 3 Place a large wire rack over a foil-lined tray and oil rack well. Place pork over rack and grill for 3-4 minutes each side or until starting to darken at the edges. If your grill is small you may need to do this in 2 batches.
  • Step 4 Heat oil in a wok over high heat, add shiitakes and stir-fry for 2 minutes. Add garlic and broccolini and stir-fry for another 2 minutes. Add reserved mushroom liquid and soy, cover and simmer for 2-3 minutes or until broccolini is tender. Serve pork and broccolini with steamed rice, drizzled with cooking liquid.