ピリ辛豚どんぶり

I'm not quite aiming to be the next domestic goddess, but there is something about sitting in front of a PC for hours on end, draining your brain juices over an academic exercise that makes you take sudden and renewed interest in cooking and eating.

i'm not a fussy eater and i dont like complicated, time-consuming recipes because if it takes you up to an hour to prepare and cook it, you're better off heading straight to the restaurant for the real deal. i also like hearty and tummy-filling meals, so thats why most of the dishes that i've blogged about so far are big on carbs and meat.

i came aross this recipe in a local magazine while waiting for the car to be washed at the gas station, and i gave it a go that very evening. it was simple, quick and surprisingly good so i thought i'd share the recipe here.

ingredients:

100 gm of sliced pork

chives (i didnt have any so i substituted with about 10cm of scallions)

lettuce (about 3-4 large leaves)

cooking wine (half a tablespoon)

doubanjiang (half a teaspoon)

cornflour (half a tablespoon)

sugar (half a teaspoon)

soy sauce (one tablespoon)

salt, pepper

1. lightly season the pork with salt and pepper, and add the wine, sugar, soy sauce, cornflour to the meat. slice lettuce and cut chives.

2. add cooking oil to a frying pan and lightly fry the doubanjiang on medium heat.

3. add the pork and stir-fry on high heat. add chives when meat is fully cooked.

4. fill a deep bowl with rice, lay the sliced lettuce and top it with the pork.

and this is what you'll get: