Scallion and Pork Belly Stir Fry
A quick, full of aroma pork belly stir fry with the unique sweetness of the scallion
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 lb 200g pork belly, cut into thin slices (about 1/8 inch thick)
- 1 Chinese scallion (cut into 2-inch segments)
- 5 cloves garlic (minced)
- 1 inch fresh ginger (sliced)
- 1 tbsp. light soy sauce
- 1 tbsp. vegetable cooking oil
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 1/8 tsp. white pepper
- 5 scallions (, white part only)
Instructions
- 1
Thinly slice your pork belly; either keep the skins or remove them.
- 2
Prepare the aromatics —ginger, garlic, and scallions. Lay the scallion flat on your cutting board. Using the flat side of your knife blade, gently smash/press down. This helps break down the layers slightly. After that, cut the scallion diagonally into segments about 2 inches long.
- 3
Sear the pork belly: add a tiny amount of oil to the wok and cook until well seared. This may take some time, but it is the key step for a well-flavored scallion and pork belly stir-fry. I will recommend frying them until deep-golden brown.
- 4
Move the pork belly to the sides of the wok, add garlic and ginger, and fry until aromatic.
- 5
Place 2/3 of the scallion sections in, then add salt, sugar, white pepper, and light soy sauce. Quickly stir-fry for around 10 seconds until the large scallions are just cooked.
- 6
Then add the remaining 1/3 scallions. Mix for another 5 seconds. Transfer out and serve hot.