Pork Belly Stir Fry

Want a quick and easy, flavourful dinner? Well, here you go!

I am continually on the lookout for delicious and quick recipes which do for a week night dinner, and what we have here is a little cracker. I also love doing “takeout at home” style dishes as well, because as much as I love my honey chilli chicken with a curry half and half from the local Chinese takeaway, it is unfortunately just not acceptable to eat that every night for dinner. Boo.

Personally, I liked the pork belly, but there were some definite fatty areas, if the thought of that grosses you out then I would maybe use those stir-fry strips of pork instead. Or maybe dry fry the fatty top layer to crisp it up a bit initially. To be honest, this would also be delicious with chicken, because this particular recipe is really versatile and utterly delicious. Feel free to serve with rice or noodles, either work here, but I love rice a lot.

Serves 2 with leftovers

Ingredients

• 400g pork belly
• 80ml soy sauce
• 60ml rice wine vinegar
• 1 tsp sesame oil
• 1 tbsp mirin
• 1 tsp Chinese 5 spice
• Salt and pepper
• 3 scallions
• 2 cloves of garlic
• 1 pepper
• ½ a deseeded chilli
• 1 tsp oil
• 1 tbsp sesame seeds, to garnish

Method

Chop the pork into bitesize pieces. Place into a large bowl. Stir through the soy sauce, rice wine vinegar, sesame oil, mirin, 5-spice and seasoning.

Allow to marinade for up to 48 hours. I forgot about this step so I only marinated mine for 30 minutes or so and it was lovely.

When ready to cook, chop the vegetables up small.

At this point I put some rice on to cook as an accompaniment.

Heat some oil in a large pan and when hot, add the pork and marinade. Stir fry for a minute or two then tip in the vegetables, reserving a handful of the scallions for a garnish.

Cook for 8 more minutes until cooked through.

Serve with rice, and top with scallions and sesame seeds.