Pork Belly Stir Fry (Hui Guo Rou)
Prep time 10 minutes Cook time 35 minutes
Serves 4 people
- •600g boneless piece pork belly, skin on
- •1 tbsp vegetable oil
- •6 large spring onions, cut into 4cm slices diagonally
- •3cm piece ginger, finely chopped
- •1 small red capsicum, cut into 2cm dice
- •1 small green capsicum, cut into 2cm dice
- •1 tbsp Chinese cooking wine, or sherry
- •2 tsp chili bean paste
- •1 tbsp Hoisin sauce
- •2 tsp sugar
- •1 tsp dark soy
- 1.Boil the pork belly in water for 25 minutes, then chill until cold enough to slice.
- 2.Slice the pork belly lengthways into 5cm strips, then widthwise into thin ½cm slices.
- 3.Heat half the oil in a wok or frying pan until hot, then add capsicums and stir-fry for 2 minutes. Remove from the pan and briefly set aside. Heat remaining oil in the pan again, and when hot, add pork slices and stir-fry until lightly browned on the edges.
- 4.Add wine and toss pork to coat, then move pork up the sides of the pan. Add ginger, spring onions and chilli bean paste. Stir fry for 30 seconds, then add hoisin, sugar and soy sauce, and stir-fry for a further 30 seconds.
- 5.Slide pork into the sauce and return capsicums to the pan. Quickly toss, to coat all ingredients in the sauce then serve immediately garnished with spring onions and sliced chilli. Serve with steamed rice.