Stir-Fried Pork Belly and Onion (洋蔥五花肉) Recipe
Welcome to the fabulous first of this Anything-but-Boring-Stir-Fry Series! Okay, so I’ve been receiving occasional complaints from Mr. H. about not cooking enough authentic Chinese dishes. I gotta admit, he’s right (note to him: treasure this moment), a lot of times, I get my “Chinese” recipes from English food blogs…and as much as I try to pick out seemingly more authentic recipes, my success rate with them is no better than 50%.
Last year we went on a trip to Taiwan and if you’re not familiar with the city, they have the most amazing food culture and they’re known internationally for it. They have a ton of these super cheap hole-in-the-wall places that gets you fabulous stir-fries for less than $3.50 a dish. They are always beyond delicious. So of course when I wanted to try cooking more authentic Chinese, I went straight for a Taiwanese cookbook, written by a true Taiwanese. There, I found this simple stir-fried pork and onion recipe and questioned…too easy to be true? I gave it a try and pulled out our bigggggg stamp of approval. Wow, I couldn’t believe how easy it was and how good it tasted! It was peppery, savoury, fragrant and oh-so-flavourful! Mr. H loved it. People, you can definitely expect to see more of these quick and easy authentic stir-fries here soon!
The original recipe called for pork butt but I decided to spice it up with some pork belly. I omitted the oil since that is the one thing pork belly has plenty of. I bought pork that is pre-sliced hot pot style from the supermarket, meaning they are super thin slices. If you choose to slice your own, I’d recommend freezing it for 30 minutes ahead of time for ease of slicing.
Do yourself a favour and go make this, now!
Adapted from 香噴噴熱炒上菜
Peppery, savoury, fragrant and oh-so-flavourful: anything-but-boring stir-fry!
- 2 tsp Soy Sauce
- 1 tsp Cornstarch
- 1 tbsp Water, or more as necessary
- 240g Pork Belly, sliced hot pot style or 240g Pork Butt, sliced hot pot style
- 1/2 Onion, thickly sliced
- 1/2 Green Bell Pepper, sliced
- 1 clove Garlic, minced
- 1/2 tbsp Soy Sauce
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1/2 tsp White Pepper (black pepper could be substituted if you must)
- Slice the pork into two or three if it is too big for stir-frying. Mix ingredients for marinade together, stir in pork and marinate for at least 5-10 minutes.
- In a wok or skillet on high heat, (heat up 1 tbsp oil if you are using pork butt) stir-fry pork until there is no pink left. Remove pork from skillet and set aside.
- In the same wok, stir-fry garlic, onion until fragrant and onion has softened. Add pork and the rest of the ingredients into the pan and stir-fry for several minutes until cooked.
This recipe is gluten-free if you use gluten-free soy sauce.
Hot pot style means very thinly sliced, available at Asian supermarkets. If you choose to slice your own, I’d recommend freezing it for 30 minutes ahead of time for ease of slicing.