Ingredients:

Allergens in bold

Diced Pork

Spring Onion

Crushed Garlic (Sulphur Dioxide and Sulphites)

Crushed Ginger (Sulphur Dioxide and Sulphites)

White Sugar

White Pepper

Sesame Oil (Sesame)

Shaoxing Wine Vinegar

Jasmine Rice

Soy Sauce (Gluten, Soya)

Red Onion

Dark Soy Sauce (Gluten, Soya)

Tomato Ketchup (Celery)

Chinkiang Vinegar

Chiu Chow Chilli Oil

Nutritional Information:

Per serving: Energy (kcal) 750 Fat 24g of which saturates 5g Carbohydrates 91g of which sugars 15g Protein 56g Salt 3.71g

Recipe Description:

When you look at tomato ketchup, maybe you see the slather-on-everything sauce of your childhood. When chefs at Hong Kong’s cha chaan teng (greasy spoon cafés) looked at ketchup, they saw a miracle fountain of sticky-sweet umami flavour. During the colonial era, when many Hong Kongers couldn’t afford the local restaurants, it was cha chaan teng that came to the rescue with ‘soy sauce western food’, a cheeky cuisine that’s all about creating huge, slap-in-the-face flavour within limited means. Now, no longer constrained by lack of resources, dishes like this tomato pork are free to be as tasty as possible.