Let’s be honest, pork belly is one of the best things you could ever eat in your life. You can slow roast it in the oven for those tender and juicy layers of meat. Thinly slice and cure it to make bacon. Or thinly slice and stir-fry it like the Chinese do.
One of my favorite dishes, when I lived in Beijing, was twice-cooked pork. For those unaware, twice-fried cooked pork is a delicious dish of pork belly simmered in spices then thinly sliced and stir-fried with cabbage, peppers and scallions. It’s one of the best Chinese dishes out there and I just can’t seem to get my hands on a decent version here in Malaysia.
So, while trying to recreate twice-cooked pork, I did a little experimenting and came up with fried pork belly in Chinese black bean sauce with onions and peppers. Instead of simmering the whole pork belly, I fry it skin side down in the wok in an attempt to get that crispy crust. Then the pork is sliced and stir-fried with spicy chili peppers and onions because nothing goes better together than peppers and onions. At the very end, the stir-fry is coated in a spicy Chinese black bean sauce making the whole thing a debaucherous and decadent pork stir-fry. Looks like I have a new favorite pork stir-fry dish.
Succulent fried pork belly in Chinese black bean sauce with chili peppers and onions. One of the best things you will ever eat. #chinesefoodrecipes #pork #stirfry #spicyrecipes
- 300–400 g (10.5-14 oz) Pork Belly
- 1 medium onion (sliced)
- 6–7 long mild red chilis (chopped)
- 6–7 long mild green chilis (chopped)
- 2 tbsp garlic (sliced)
- 2 tbsp ginger (peeled and sliced)
- 2 tbsp Chinese black bean sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1–2 tbsp oil
- Heat oil in a large wok over high heat. Don’t add too much oil as the pork belly fat will render thereby increasing the amount of oil in the stir-fry.
- Add whole pork belly fat or skin side down into hot oil.
- Cook on that one side until crisp (about 5 min) then flip pork belly and cook on the opposite side for 1-2 min, lightly searing it.
- Remove from wok and set aside.
- When cool, cut pork belly into thin slices.
- In a small bowl, mix together black bean sauce, soy sauce and rice vinegar. Set aside.
- In the remaining wok with the remaining oil, add garlic and ginger slices and cook over medium heat. Let cook until fragrant (2-3 min), making sure that the oil has picked up the flavor of the ginger and garlic but isn’t burnt.
- Increase heat to the highest setting and add sliced pork belly. Continue cooking until meat is thoroughly cooked and is beginning to pick up a crisp brown color.
- When pork is thoroughly cooked, add chopped chilis and onions. Cook on high heat until veg begins to slightly soften (should be around 2-3 min)
- Add black bean sauce mix, toss to combine and continue cooking for 1-2 minutes.
- Turn off heat and serve with steamed rice.
- Category: Pork
- Method: Stir frying
- Cuisine: Chinese
Keywords: Pork Belly, stir-fry, pork, Chinese black bean sauce, spicy recipes