¼ lb | 110g pork
3 pieces mela miçó (cha qua in Cantonese)
¼ tsp soy sauce
salt and pepper to taste
¼ tsp lard
2 spring onions, chopped

Cut the pork and the mela miçó in very thin strips 1″ (2.5cm) long. Heat lard in a pot and the spring onions. Add the pork with salt and pepper and fry well. Put in the mela miçó and soy sauce and continue to fry for 2 mins then add water to cover. Simmer till meat is tender and only about 5 tbsp of gravy remain.

Serve hot with rice.