Treat your taste buds to this Asian-inspired dish that’s as delicious as it is unique! Sweet, tender chunks of shell-on lobster are sauteed with ginger, garlic, scallions, pork belly, and kale. This daring combination of ingredients is sure to leave your mouth watering for more!
Cantonese-Style Lobster with Pork Belly and Kale
TIME: 30 min
SERVING: 2 People
- 1 Medium Lobster
- 3.2 oz Kale
- 1 tsp Salt
- ⅓ cup Scallion
- 4 cloves Garlic
- ⅔ oz Ginger
- 3½ oz Pork Belly
- ½ tsp Dried Red Chili
- 2 tsp Douchi
- ¼ cup Cooking Wine
- 1 tbsp Light Soy Sauce
- ½ tsp Sugar
- 1 tsp Dark Soy Sauce
Put the lobster into a bowl of water and scrub it thoroughly to clean off any impurities.
Place lobster on a cutting board, and first cut it in half lengthwise, then chop the halves into medium-size pieces. Set aside.
Chop kale, transfer to a bowl, add salt, and let it sit for 10 minutes.
Chop scallions and garlic, slice ginger, and place ingredients on a plate.
Next, thinly slice the pork belly.
Heat a pan over medium heat, add in pork belly, and cook for 2-3 minutes, until brown.
Stir in kale and toss to combine. Transfer the sauteed kale and pork belly onto a plate.
Heat olive oil in the pan over medium-high heat, and saute dried red chili, garlic, ginger and douchi, until aromatic.
Place lobster chunks into the pan, add in cooking wine, and cover with a lid. Swirl the pan to help the lobster cook evenly.
After 3-4 minutes, when the lobster shells turn dark-red and the meat becomes opaque, remove the lid and gently flip each piece of lobster meat.
Add light soy sauce, sugar, dark soy sauce and chopped scallions, and stir to combine.
Add sauteed kale and pork belly into the pan and toss to combine.
Transfer to a plate and serve immediately.
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