Steps to Make Crispy Asian Pork Belly Stir Fry

Sichuan Pork Stir-Fry

Serves 2 pax *all ingredients are based on estimation.

Recipe Summary Sichuan Pork Stir-Fry

This is a deliciously spiced pork dish. Tender pork is stir-fried with stem lettuce in a fiery chile sauce. Enjoy with freshly cooked white rice.

Ingredients | Crispy Asian Pork Belly Stir Fry

6 leaves stem lettuce (celtuce), cut into 1/2-inch pieces

1 pinch salt

2 teaspoons water

1 teaspoon cornstarch

½ pound lean pork, cut into 1/2-inch cubes

1 teaspoon rice wine (sake)

¼ teaspoon salt

2 tablespoons chicken stock

2 teaspoons soy sauce

½ teaspoon Chinese black vinegar

½ teaspoon white sugar

3 ½ tablespoons vegetable oil

1 tablespoon finely chopped pickled red chile peppers

2 teaspoons chili bean sauce ((toban djan), such as Lee Kum Kee®)

3 spring onions, diced

2 cloves garlic, sliced

1 (1/2 inch) piece fresh ginger, sliced

Directions

Combine stem lettuce and pinch of salt in another bowl.

Combine water and cornstarch in a small bowl; stir into a smooth paste.

Transfer half of the cornstarch paste into a larger bowl. Add pork, rice wine, and 1/4 teaspoon salt. Mix well and let marinate, about 5 minutes.

Whisk remaining cornstarch paste, chicken stock, soy sauce, black vinegar, and sugar in another bowl to make sauce.

Heat oil in a wok or large skillet over high heat. Add pork with marinade; cook and stir until browned, 3 to 4 minutes. Stir in pickled chile peppers and chili bean sauce; cook until oil turns red, about 1 minute. Add spring onions, garlic, and ginger; cook and stir until fragrant, about 1 minute. Stir in lettuce; saute until tender, 2 to 3 minutes. Pour in sauce and toss until thickened, about 3 minutes.

Substitute cucumbers for the stem lettuce (celtuce) if desired.

Substitute water for the chicken stock if desired.

Info | Crispy Asian Pork Belly Stir Fry

prep: 30 mins cook: 10 mins additional: 5 mins total: 45 mins Servings: 2 Yield: 2 servings

TAG : Sichuan Pork Stir-Fry

World Cuisine Recipes, Asian, Chinese,