Black Bean Garlic Pork Belly Stir-Fry
This Chinese black bean garlic pork belly stir-fry is loaded with flavor and comfort in every forkful! It is a breeze to make and is incredibly satisfying when eaten with rice. It is a simple, humble dish that packs a punch and is an easy delicious meal for any night of the week!
- Prep time
- 25 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3/4 lb. pork belly
- 1/2 onion, (finely diced)
- 1 1/2 tablespoons preserved black beans, (rinsed in cold water and drained)
- 2 cloves garlic, (minced)
- 1 teaspoon minced ginger
- 1 zucchini, (cut into bite-sized pieces)
- 1/2 cup canned corn
- 2 tablespoons neutral flavored oil, (for frying)
- 1 tablespoon oyster sauce
- 2 teaspoons soy sauce
- 1/2 teaspoon Chinese cooking wine
- 1 teaspoon sugar
Instructions
- 1
Combine the oyster sauce, soy sauce, Chinese cooking wine, and sugar for the sauce in a small bowl and mix. Set aside.
- 2
Cut the pork belly into strips, and then cut each strip into small bite-sized pieces.
- 3
Have all the diced onion, minced garlic, minced ginger, and rinsed and drained black beans, chopped zucchini, and corn prepared and ready for cooking.
- 4
Heat a wok or skillet over medium high heat. Add the oil.
- 5
Add the diced onions to the hot pan and let cook about 1 minute.
- 6
Add the black bean, garlic, and ginger and fry with the onions, about 1 minute.
- 7
Add the pork belly and stir-fry until almost cooked through, about 2-3 minutes..
- 8
Add the vegetables to the pan and stir-fry all the ingredients, cooking about 2 minutes.
- 9
Add the sauce to the pan and mix.
- 10
Continue to cook until the sauce reduces and thickens enough to coat the meat and vegetables, about 2-3 minutes.
- 11
Transfer to a serving dish and sprinkle with sesame seeds, if desired. Serve with hot cooked rice.