Chinese•comfort
Cured Pork Belly with Leeks
This dish is a great way to use our cured pork belly. It’s a basic recipe that you can use to branch out with your favorite vegetables.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon oil
- 5 oz. cured pork belly ((thinly sliced))
- 1/2 of a red bell pepper ((thinly sliced))
- 12 oz. leeks ((washed and cut on an angle into 1” pieces))
- 2 teaspoons Shaoxing wine ((or dry sherry))
- 1/4 teaspoon white pepper
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 2 teaspoons light soy sauce
- Salt ((to taste; though you might not need it))
Instructions
- 1
Heat the oil in a wok over low heat. Add the pork belly and cook just until the fat is translucent (don’t cook it for too long, or it will become tough). Add the red bell pepper and turn the heat up to medium.
- 2
After stir-frying for about 30 seconds, turn the heat all the way up to high and toss in the leeks, along with the Shaoxing wine, white pepper, sesame oil, sugar and light soy sauce. Continue to stir-fry until the leeks are wilted. Serve!