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Finished Dish of Stir Fried Pork Belly
Chelsea AyeChelsea 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 pork belly dry; slice as thinly as possible (about 3mm). Combine with light and dark soy sauces, corn starch, baking soda, salt, and white pepper in a large bowl. Rest about 10 minutes.
  2. Heat oil in a medium wok over medium-high heat. Add pork without overlapping; use a larger wok or fry in halves if needed. Fry about 4 minutes until golden, flip, and cook another 4-5 minutes.
  3. Add garlic; cook about 15 seconds. Stir in Thai chillies, then Chinese cabbage.
  4. Mix well; cook another 4 minutes. If cabbage liquid has not evaporated enough, cook another minute. Remove from 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.