It is super easy and fast and delicious to make this stir fry pork belly. This is the perfect dish if you are a pork lover and at the end of this recipe if you were not a pork lover then we guarantee you, you will be a lover.! But if you can’t eat pork, then you can substitute it with chicken but the process will still remain the same, Just slice the chicken slightly and follow this recipe to the end.
Use one pound pre-cooked pork belly if you can’t find pre-cooked pork belly in the stores, you can always boil it at home for around ten minutes before you start to stir fry. Just wash the pork belly then dry it with a paper towel then chop it into small pieces. Place the pre-cooked pork belly in a skillet, add a quarter cup of hot pepper paste, one tablespoon of soy sauce, one table spoon of sugar, two table spoon of hot pepper flakes then ground black pepper and around one table spoon of sesame oil then stir it.
Chop ginger and garlic into small pieces then add in the cooing port belly. Stir it then add sliced onions. You can use around three or four green onions. The pork belly looks really juicy at this point, continue cooking it until a little crispy. Cook it for around 15 minutes. Pork belly is very easy to make when you have visitors around the house and it is best served with rice and soup. Sweet, spicy, juicy and delicious.
- 1 tablespoon vegetable oil
- 1 pound pork belly, sliced ½-inch thick
- 4 long hot green peppers, cut into 1-inch pieces, deseeded if desired
- 1 teaspoon minced ginger, sliced to a ⅛-inch thickness
- 12 dried red chili peppers
- 5 cloves garlic, sliced
- 2 tablespoons chili oil with chili flakes
- ¾ teaspoon salt
- ¼ teaspoon sugar
- 1 scallion, chopped
- Heat your wok with 1 tablespoon vegetable oil until just smoking, and add the pork belly. Stir fry the pork belly, turning down the heat to medium and cooking the pork until just crispy and browned (about 6 minutes).
- Remove the pork from the wok and set aside.
- Turn the wok back up to high heat, and add the long hot green peppers to the leftover oil from frying the pork belly. Stir-fry until just scorched, but not wilted, and set aside along with the pork belly.
- At this point, there should still be leftover oil in the work. Turn the heat down to medium, and add the ginger.
- Gently stir until fragrant. Add the dried red peppers, garlic.
- Gently stir-fry for another 30 seconds. It’s important to toast the dried peppers and garlic but not burn them, or it will result in a bitter flavor!
- Next, turn the heat back up to high, and stir in the pork belly and peppers you set aside before.
- Add in the chili oil, salt, and sugar, and stir fry everything together.
- Add the scallions on top, and stir fry for another 60 seconds until the pork is well coated with all the spices.