How Chinese People Stir-fry Pork Belly (The Method of Ganguo-style Dishes)

By Souped Up Recipes · 25 min

Ingredients

Instructions

1. Heat a wok over high heat until smoking, then add 1.5 tsp oil and swirl to coat the surface.
2. Turn the heat to medium-low, add the pork belly slices and stir for 3 to 5 minutes, until golden brown and plenty of fat has rendered out.
3. Push the pork to one side and tilt the wok so the oil collects on the other side. Pour off most of the oil, leaving 2 to 3 Tbsp in the wok.
4. Add 1 Tbsp soy sauce, 1/2 Tbsp oyster sauce, 1/2 Tbsp Sichuan dou ban jiang, 1 tsp dark soy sauce, 1 Tbsp Chinese cooking wine, the garlic, ginger and dried red chilies. Stir for about a minute, until the pork reaches the brown colour you want.
5. Add the onion and both chilies, turn the heat to high and stir until the vegetables are done to your liking (about 1 minute for crisp onion, longer for soft).
6. Sprinkle over 1/2 tsp Jiaoyan seasoning, or 1/4 tsp salt plus 1/4 tsp five-spice powder, and toss to combine.

Summarized from Souped Up Recipes's video. Watch it for the details.

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