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Serves
US | Metric
Ingredients
  • 350 g mince pork (10 - 12% fat)
  • 8 g ground Szechuan peppercorns
  • 2 tbsps vegetable oil
  • 200 g Foochow rice cakes, soaked overnight
  • 80 g firm tofu, whipped
  • 100 g of spring greens or dark leafy greens
Sauce
  • 1 tsp soya sauce
  • 30 g doban jian
  • 30 g Loaganma with blackbeans sauce or any chilli oil of your choice
  • 3 g chilli flakes
  • 200 ml chicken stock
  • 20 g caster sugar
  • 15 g hoisin sauce
  • 20 g light soya sauce
Mala Pork Ragu with Foochow Rice Cakes Mala Pork Ragu with Foochow Rice Cakes
Mala Pork Ragu with Foochow Rice Cakes

The best thing about winning MasterChef is meeting some of the people I still call friends today! One of them is Michal Sanders who runs Arch Rivals in North London. We did a pop up in London the Sunday before lockdown and had so much fun! One of the most popular dishes during the pop up is his Spicy Pork Ragu which he kindly shared his recipe with me. I did change it a little to suit my 'cowardness' towards the amount of spice and also I can't help myself by adding a touch of Borneo which is the Foochow Rice Cakes. You can get them in most Oriental supermarkets. You can add tofu instead or omit completely.

Prep 20 minutes
Total 30 minutes
  1. Soak the rice cakes the night before so they are ready to use the next day.
  2. Blanch the greens for 1 minute, drain and run under cold water. Set aside
  3. In a mixing bowl, mix all the sauce ingredients and set aside
  4. In the wok, heat oil up on high heat. Add pork and Szechuan peppercorns and fry the pork till they are no longer pink.
  5. Add the sauce ingredients and braise for 5 minutes. Add in soaked rice cakes and braise on medium heat for another 10 minutes or so. Stir often so they don’t stick.
  6. Add in blanched spring greens
  7. Whip the tofu into a thick creamy paste in a small blender
  8. Lastly fold in the tofu paste
  9. Serve with plenty of plain rice


I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

Mala Pork Ragu with Foochow Rice Cakes

The best thing about winning MasterChef is meeting some of the people I still call friends today! One of them is Michal Sanders who runs Arch Rivals in North London. We did a pop up in London the Sunday before lockdown and had so much fun! One of the most popular dishes during the pop up is his Spicy Pork Ragu which he kindly shared his recipe with me. I did change it a little to suit my 'cowardness' towards the amount of spice and also I can't help myself by adding a touch of Borneo which is the Foochow Rice Cakes. You can get them in most Oriental supermarkets. You can add tofu instead or omit completely.

favorite
print
rate
Prep 20 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 350 g mince pork (10 - 12% fat)
  • 8 g ground Szechuan peppercorns
  • 2 tbsps vegetable oil
  • 200 g Foochow rice cakes, soaked overnight
  • 80 g firm tofu, whipped
  • 100 g of spring greens or dark leafy greens
Sauce
  • 1 tsp soya sauce
  • 30 g doban jian
  • 30 g Loaganma with blackbeans sauce or any chilli oil of your choice
  • 3 g chilli flakes
  • 200 ml chicken stock
  • 20 g caster sugar
  • 15 g hoisin sauce
  • 20 g light soya sauce

  1. Soak the rice cakes the night before so they are ready to use the next day.
  2. Blanch the greens for 1 minute, drain and run under cold water. Set aside
  3. In a mixing bowl, mix all the sauce ingredients and set aside
  4. In the wok, heat oil up on high heat. Add pork and Szechuan peppercorns and fry the pork till they are no longer pink.
  5. Add the sauce ingredients and braise for 5 minutes. Add in soaked rice cakes and braise on medium heat for another 10 minutes or so. Stir often so they don’t stick.
  6. Add in blanched spring greens
  7. Whip the tofu into a thick creamy paste in a small blender
  8. Lastly fold in the tofu paste
  9. Serve with plenty of plain rice


I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

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