Stir-fry Roast Pork with Leek

08 Sep

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


  1. Heat oil in pan and sauté garlic.
  2. Add in leeks and toss to coat them in the oil.
  3. Add in roast pork and toss till the pork is fragrant.
  4. 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.
  5. Add in the wine, stir and turn off the heat.
  6. Serve with white rice.

Posted by on September 8, 2010 in Cooking, Food


Tags: , , , , ,

4 responses to “Stir-fry Roast Pork with Leek

  1. yanny

    September 12, 2010 at 11:54 am

    If you don’t mind I’ll give you some tips on ‘tong san suin chow siew yuk’. Use ginger instead of garlic and fry the roast pork till fragrant before adding the leek. Then add water to simmer until everything blends together. It may take quite a while and you add water from time to time and eyeball it. This is what we call ‘man’ (braise) till the pork is soft and leek smooth. Then add in Chinese wine, pepper and a pinch of sugar. Stir for a minute. Then serve. Oyster sauce and thick soy sauce is fine. Add them in while you simmer or later.

    The green leaves on the leek can be cut off lightly with a paring knife by making a circle round the stem for every leaf. This way there is less wastage and you can have more white rather than green. Slice the stem in a more slanting angle resulting in a longer shape which is easier to get softened. I usually buy about 10 stems (those smaller ones from China) and yield only half after discarding the green leaves which are hard and rough and very fibrous.

  2. Three-Cookies

    July 29, 2011 at 8:04 pm

    I have never tried this dish. I love stir fried pork with onions, garlic, chili and soya sauce, its awesome. Your version looks similar. I’ve already had dinner but now I want some…

  3. yummychunklet

    July 29, 2011 at 9:50 pm

    Love the stir-fry pork. Great idea adding leeks!

  4. kitchen flavours

    August 1, 2011 at 10:57 am

    I love leeks. Just thinking about this dish a few days ago! Really good with roasted pork. Yum!


Leave a reply. I'd love to hear from you!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: