The pork in this Chinese stir fry is succulent and tender. The dish is cheap and quick and easy to make. Pork belly is parboiled, sliced, blanched and then stir-fried with spring onions and seasonings. Enjoy with freshly cooked rice.
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500g skin-on, boneless pork belly
2 tablespoons cooking oil
100g spring onions, cut into 2.5cm lengths
1 1/2 tablespoons soy sauce
2 teaspoons vinegar
1/2 teaspoon sugar
1/4 teaspoon monosodium glutamate (MSG)
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Method Prep:15min › Cook:15min › Ready in:30min
Place the pork belly into a large saucepan and cover with water until submerged. Bring to the boil and cook until medium-well. Remove and cool. Once the pork is cool, cut into thin slices.
Blanch the sliced pork in boiling water for 1 minute, drain and set aside.
Heat the oil in a wok until very hot. Stir-fry the spring onions until aromatic.
Stir in the sliced pork, add the soy sauce, vinegar, sugar and MSG and mix well. Continue to cook until the pork starts to shrink and the oil is rendered from the meat.