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
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
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.
Preparation time:
For 2 - 25 mins For 4 - 30 mins
Cooking time:
For 2 - 30 mins For 4 - 35 mins