Pork Belly and Cucumber Stir Fry
Dry pot style pork belly and cucumber stir fry
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 long cucumber
- 100 g pork belly slices
- 2 cloves garlic
- 1/2 thumb ginger (, peeled and smashed )
- 4 scallion whites
- 1 fresh Thai chili pepper (, or 2 for a spicy flavor)
- 1/2 tbsp. salt ( for marinating)
- 1/2 tbsp. light soy sauce
- 1/4 tsp. salt
Instructions
- 1
Cut cucumber in middle and then remove the pulps. Then cut the cucumber melon into thick slices. Add around ½ tablespoon of salt over the cucumber, mix well and set aside for 30 minutes. Then try to squeeze the water out.
- 2
Heat wok firstly and then add around 1 tablespoon of oil, sway the wok to help the oil cover the surface. Place pork slices in. Fry over middle to slow fire for 2-3 minutes until the pork belly is well seared and browned.
- 3
Remove the pork slices to the edges of the wok, and fry garlic, ginger and scallion white until aromatic. Add salt and light soy sauce. Mix well.
- 4
Place the marinated cucumber slices in. Turn up the fire and give everything a big stir fry.
- 5
Optionally, add some fresh chili at last.