啫啫芥蘭煲

Je Je Pot, 啫啫煲, is a style of cooking in Hong Kong. The words Je Je imitates the sizzling sound a heated pot makes during cooking. It is used usually for quick cooking ingredients, with just a small amount of liquid to caramelize into a sticky, aromatic sauce that coats the food, creating a dish that entices all senses.

While the most popular Je Je dish is the chicken pot, this version by @rorocookery uses pork belly and chinese broccoli. You do need to cook on high heat, so use a clay pot or cast iron pot instead of a nonstick.

https://www.youtube.com/watch?v=gE2IVw4RVMY

Sizzling Pork Belly and Chinese Broccoli Pot

- Best to use a pot that can withstand and retain high heat to get the sizzling effect.
- I list the sauce ingredients as is from the original recipe, though I found that I prefer a lighter sauce and would use less than the full amount next time.

Ingredients

* 3/4 lb chinese broccoli
* 4-6 oz pork belly, thinly sliced
* 6 cloves garlic
* 3 shallots
* 4 slices of ginger
* 1 chili pepper
* 1 Tbsp cooking wine
Je Je Sauce -
* 1 Tbsp Chu Hou Sauce
* 1 Tbsp Hoisin Sauce
* 1/2 Tbsp Oyster Sauce
* 1/2 Tbsp Soy Sauce
* 1 tsp Sugar

Directions

1. Wash chinese broccoli. Remove leaves, cut into 2" sections. For the stems, trim bottom, and cut them into slices with a biased cut to form long oval shapes.
2. Cut shallot into thick slices, peel garlic but leave whole. Slice chili pepper.
3. Mix the je je sauce in a small bowl.
4. Heat oil on medium high in pot, add broccoli stems. Stir fry for about 3 minutes till bright green. Remove.
5. Add more oil if necessary, add pork belly and stir fry till brown on both sides.
6. Add shallot, ginger, garlic and chili pepper. Fry till aromatic. Add in the je je sauce and let cook for a few seconds. Add in the broccoli stems and leaves and give a quick stir. Pour the cooking wine around the edge, put the lid on, and let it cook for a couple of minutes till the leaves are soften. Enjoy while hot, serve with rice.

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