Stir-fried pork, fennel and ginger

Fennel, the layered, bulbous vegetable is typically eaten raw, sliced, roasted and pickled, but rarely do you see it stir-fried in Asian cuisine. While fennel is often eaten with pork in Western-style recipes, this stir-fried pork, fennel and ginger dish from Adam Liaw give this classic flavour pairing a wok-makeover that will make you see this vegetable in a whole new light.

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 3 tbsp vegetable oil
• 1 large bulb fennel (or 2 small ones), cut into thick wedges
• 3 thick spring onions, thinly sliced on a diagonal
• 3 large dried red chillies, cut into 2 cm lengths
• 2 cm x 3 cm piece ginger, thinly sliced
• 300 g skinless pork belly, thinly sliced
• Salt
• 1 tbsp Shaoxing wine
• 3 tbsp concentrated chicken stock
• ½ tsp sugar
• ½ tsp corn starch mixed with ½ cup cold water

Instructions

1. Heat the oil in a large wok or frying pan over high heat. Stir-fry the fennel, until lightly browned, then use a slotted spoon to remove the fennel from the pan.
   
2. Return the pan to the heat, then add the spring onions and chilli and stir-fry for 1 minute. Add the ginger and pork belly to the pan and season with a generous pinch of salt. Allow to fry, undisturbed in one layer, until well browned on one side, then toss the pan to flip the ingredients.
   
3. Return the fennel to the pan with the wine, stock and sugar and stir-fry for a further minute. Use the cornstarch slurry to thicken the pan juices into a thickened sauce, then transfer the stir-fried pork and fennel to a serving plate and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Fast Serves

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G