I cooked leeks for the first time yesterday. I must confess that I didn’t know how to cook leeks so I did some ‘research’ and found that you only cook the white and light green parts of the stem, discarding the thick green leaves at the top. I attempted the simple (and classic) Chinese stir-fry dish of roast pork (siew yuk) and leeks. The sweetness from the leeks and dark soy sauce combined well with the savory roast pork. This dish usually has more leek than pork but mine turned out to be the other way around! Well, my kids and I didn’t mind that one bit. Here’s my version of the dish:
Stir-fry Roast Pork with Leek
- 2 stalks of leek, base and top trimmed, sliced diagonally
- 2 cloves garlic, chopped
- 1 rib of roast pork, chopped to bite-sized pieces
- 1 tsp dark soy sauce
- 1 tsp oyster sauce
- Dash of white pepper
- 50-100ml water
- 1 tbsp Chinese cooking wine
- Heat oil in pan and sauté garlic.
- Add in leeks and toss to coat them in the oil.
- Add in roast pork and toss till the pork is fragrant.
- Add in the sauces, pepper and water. Bring to a boil and cover. Simmer till leeks are soft. Check occasionally to ensure enough liquid and add water to simmer longer if leeks are not soft enough for your liking.
- Add in the wine, stir and turn off the heat.
- Serve with white rice.