Step 2

For the XO sauce, put soaked scallops on a plate and place plate in a bamboo steamer over a saucepan of rapidly boiling water. Cover and steam for 10 minutes. Remove the scallops from the steamer and, while still warm, shred with your fingers, separating all the fibres.

Step 4

Pound the shrimp until finely ground using a mortar and pestle.

Step 6

Put all of the XO sauce ingredients, except for the shallot, in a large, heavy-based pot and cook over a low heat, stirring occasionally, for about 45 minutes or until they soften and the sauce turns a deep red. Remove from heat and allow to cool, then stir through the shallot.

Step 8

In a small bowl, mix together the XO sauce, sesame oil, hot bean paste, chilli oil, sugar and soy sauce.

Step 10

Heat a wok until just smoking. Add the oil and when hot, stir-fry the pork in batches until it's browned.

Step 12

Return all the pork to the wok, adding the garlic, shallot, ginger and snowpeas, and stir-fry until fragrant. Finally, deglaze the wok with the shao hsing wine, then add the XO sauce mixture and stir-fry for a couple of minutes until the sauce reduces and thickens slightly. Serve with steamed rice and Asian greens.

Step 13

Find more of Neil Perry's recipes in the Good Food New Classics cookbook.

Step 14

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