Pork shoulder fillet braised in garlic, ginger and honey north of carrot and red chilli, served on wilted Chinese leaf.
- In a skillet with some water, make a broth of minced garlic, ginger, soy sauce, carrot and red chilli. When the water comes to a boil, incorporate about a tablespoon of honey, depending on how much broth you’ve made. Taste the broth, it should be a sweetish-salty flavour.
- Set in the fillet of pork and braise till done.
- When the pork is almost done, add in the Chinese leaf and remove all once cooked.