3 cloves

1/2 teaspoon

1 teaspoon

1 tablespoon

1 tablespoon

1/2 teaspoon

1 tablespoon

1 tablespoon

1 tablespoon

1 tablespoon

Garlic

Salt

Finely grated fresh ginger

Honey

Chinese wine or dry sherry

Five spice powder

Black beans, chopped

Dark soy sauce

Barbecue sauce

Peanut oil

• Ask the butcher to remove rind from the pork.
• Cut pork into strips 5 cm (2 inches) long and 2.5 cm (1 inch) wide.
• Crush garlic with salt and combine with all the other ingredients except oil.
• Rub over the pork and leave for at least 15 minutes to marinate.
• Heat wok, add oil and swirl to coat wok.
• Add the pork pieces, reserving marinade.
• Stir fry the pork until browned, then add reserved marinade, washing out the bowl with half cup hot water and adding that too.
• Reduce heat, cover and simmer for 30-40 minutes until pork is tender.
• Stir occasionally and add more hot water if liquid looks like drying up.
• Be careful that the sweet marinade does not burn.
• The heat should be very low throughout the cooking.
• When pork is tender, remove from heat and if not serving straight away it may be reheated at serving time.
• Serve with plain white rice.