Empty My Fridge
20-Minute Sticky Pork Belly Stir Fry That's Better Than Hours of Braising
Ingredientes
- Pork belly1 lb
- Scallion4
- Onion½
- Garlic2 dentes
- Ginger1 colher de chá
- Vegetable oil2 colheres de sopa
- Bok choy4
- Rice · cooked
- Molho shoyu1 ½ colher de sopa
- Vinho de Shaoxing3 colheres de sopa
- White pepper¼ colher de chá
- Baking soda¼ colher de chá
- Cornstarch1 colher de sopa
- Oyster sauce1 colher de sopa
- Honey2 colheres de sopa
- Dark soy sauce1 colher de sopa
- Chicken stock · powder½ colher de chá
- Five spice · powder1 colher de chá
- Black pepper
Modo de preparo
- Cut the pork belly into large bite-sized pieces and marinate them with the marinade ingredients, massaging well. Set aside.
- Cut the green onions into 5 cm (2-inch) pieces. If using onion, slice it into 2.5 cm (1-inch) thick pieces and separate the layers. Finely chop the garlic and grate about 1 teaspoon of ginger.
- Combine all the sauce ingredients in a small container and mix well.
- Heat the oil in a large wok over high heat. Add the pork belly in a single layer and sear for 2 minutes until the bottom is golden brown.
- Flip the pork and add the onion if using. Stir-fry for another 2 to 3 minutes until browned and crispy.
- Add the green onions, garlic and ginger, and stir-fry for 1 minute until fragrant.
- Lower the heat to medium, stir the sauce and pour it into the wok. Stir-fry for 2 minutes until sticky and glossy.
- Arrange the blanched bok choy around a plate if using, place the pork in the centre and serve with hot rice.
Resumido do vídeo de Aaron and Claire. Assista para ver os detalhes.
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