Pork belly, while often slow-cooked, can be successfully stir-fried, provided the heat is high and the cooking time short. If no heavy-based wok is available, a heavy-based saucepan is preferable to a light wok for home stoves.
Instructions based off 600g pork belly rashers, 1cm thick
Use additional ingredients of your choice:
- 2 Tbsp oil (suggested: sesame)
- 2 cups mixed veg
- sauces of choice
OR follow our basic pork belly rasher stir-fry with rainbow vegetables recipe below.
Click on each drop-down step below:
Use a sharp knife to cut the belly rashers into fine pieces, about ½cm wide.
Toss with half the oil, then fry in a large heavy-based wok over a high heat for 4 minutes, until browned.
Add the remaining oil and vegetables to the wok and cook for 5 minutes, until softened, then pour in sauces of choice.
Simmer for 2 minutes. Serve on rice (additional serving suggestions: ginger, Asian herbs and fried shallots).
Steps in Motion : Basic Recipe
PORK BELLY RASHER STIR-FRY WITH RAINBOW VEGETABLES
Preparation time: 10 minutes
Cooking time: 10 minutes
- 600g pork belly rashers, 1cm thick
- 2 Tbsp sesame oil
- 2 cups mixed colourful vegetables (capsicums, baby corn, onions, bok choy)
- 2 Tbsp soy sauce
- 1 Tbsp sweet chilli sauce
- rice, ginger batons, Asian herbs and fried shallots, to serve