Pork Belly Stir Fry

Pork Belly Stir Fry


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The pork belly is so frequently turned into bacon you forget that there are other great way to eat it. In this Chinese dish it is parboiled, sliced, blanched and then stir fried with spring onions and seasonings.


Serves: 4 

  • 500g skin-on, boneless pork belly
  • 2 tablespoons cooking oil
  • 100g spring onions, cut into 2.5cm lengths
  • 1 1/2 tablespoons soy sauce
  • 2 teaspoons vinegar
  • 1/2 teaspoon sugar

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Place the pork belly into a large saucepan and cover with water until submerged. Bring to the boil and cook until medium well. Remove and cool. Once the pork is cool cut into thin slices.
  2. Blanch the sliced pork in boiling water for 1 minute then drain and set aside.
  3. Heat the oil in a wok until very hot. Stir fry the spring onions until aromatic.
  4. Stir in the sliced pork, soy sauce, vinegar and sugar then mix well. Continue to cook until the pork starts to shrink and the oil is rendered from the meat.
  5. Transfer to a dish and serve.

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