Instead of grabbing Chinese takeout this week, try this recipe, which will take you less than 40 minutes to make! It’s savory, filled with umami and a bit of spice, which makes you want to keep eating more.

• Servings: 2 people
• Prep time: 15 min
• Cooking time: 15 min
• Total time: about 30 min
• Difficulty: Easy

Ingredients

• 250-300g Pork Belly (not smoked)
• 4 cloves of garlic (finely minced)
• 2 red Thai chilies (thinly sliced)
• 400g of Chinese cabbage (cut into 1-inch slices)
• 1 tbsp neutral oil

Seasonings

• 3 tsp light soy sauce
• 2 tsp dark soy sauce
• ½ tbsp cornstarch
• ¼ tsp baking soda
• ½ tsp salt
• 1 tsp white pepper

Steps

Let’s prepare the pork belly. Pat dry the pork belly, then cut into the thinnest slices possible (about 3mm). Then place the meat into a large bowl with all the seasonings listed. Set aside for about 10 minutes.

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Heat up a medium-sized wok with oil on medium-high heat. Add in the pork belly slices; ensure there is enough space and that they are not on top of each other. Fry for about 4 minutes until golden, and then flip. Continue cooking for another 4-5 minutes.

Toss in the garlic, wait for about 15 seconds, then add the sliced Thai chilies. Stir well and add in the Chinese cabbage.

Mix well and cook for another 4 minutes. Check if the water from the cabbage has evaporated enough. If it hasn’t, cook for another minute. Take it off the heat, and you’re done!

Practical Tips

• To ensure that the pork belly is not stacked on top of each other, use a large enough wok or fry in halves.
• Serve with a plain bowl for the best combo or eat with other side dishes, as you please.

Chelsea Aye

Wok Stir Fried Pork Belly

A savoury, umami-filled, and slightly spicy alternative to Chinese takeout.

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Servings: 2 people

Ingredients Method Notes

Ingredients

  

• 250-300 g Pork Belly not smoked
• 4 cloves garlic finely minced
• 2 red Thai chillies thinly sliced; adjust amount to taste
• 400 g Chinese cabbage cut into 1 inch slices
• 1 tbsp neutral oil
• 3 tsp light soy sauce
• 2 tsp dark soy sauce
• ½ tbsp corn starch
• ¼ tsp baking soda
• ½ tsp salt
• 1 tsp white pepper

Method

 

1. Pat dry the pork belly, then cut into the thinnest slices possible (about 3mm). Place the meat into a large bowl with all the seasonings listed (light soy sauce, dark soy sauce, corn starch, baking soda, salt, and white pepper). Set aside for about 10 minutes.
2. Heat up a medium sized wok with oil on medium high heat. Add in the pork belly slices, ensuring there is enough space and that they are not on top of each other (use a large enough wok or fry in halves). Fry for about 4 minutes until golden and then flip. Continue cooking for another 4-5 minutes.
3. Toss in the garlic, wait for about 15 seconds then add the sliced Thai chillies. Stir well and add in the Chinese cabbage.
4. Mix well and cook for another 4 minutes. Check if the water from the cabbage has evaporated enough, if not cook for another minute. Take it off the heat.

Notes

To ensure that the pork belly is not stacked on top of each other, use a large enough wok or fry in halves. 2 red Thai chillies is a lot of spice for some, so please feel free to adjust as you please. Serve with a plain bowl for the best combo or eat with other side dishes, as you please.

Total time: about 30 min.