Ingredients 6 blocks five-spice firm tofu
300g pork fillet
200g long green chili pepper
150g dried squid (available from leading Korean supermarkets)
50g green shallot
5g red chili
2 tablespoon soy sauce
2 cloves of garlic
1 tablespoon oyster sauce
1-2 tablespoon cooking oil
1 teaspoon sugar
Salt and white pepper to season
Soak the dried squid until rehydrated and tender.
Chop pork fillet into cubes.
Slice the five-spice tofu and squid into long stripes.
Heat oil in large pan with a little oil and pan fry the garlic until fragrant.
Sprinkle with some rock sugar and white pepper
Caramelize the pork fillets until crisp and golden.
Remove from pan.
In the same pan, stir fry the five-spice tofu until fragrant.
Return the meat to the pan.
Add in the squid stripes.
Season with soy sauce and sugar.
Add in the green chili pepper.
Thicken with oyster sauce.
Stir fry and mix throughly.
Garnish with green shallot and serve.
The mild green chili pepper is perfect for a dish like this one.