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.
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
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com