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scallion and pork belly stir fry| chinasichuanfood.com
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Scallion and Pork Belly Stir Fry

A quicky, full of aroma pork belly stir fry with the unique sweetness of the scallion

Ingredients

  • 1/2 lb 200g pork belly, cut into thin slices (about 1/8 inch thick)
  • 1 Chinese scallion cut into 2-inch segments
  • 5 cloves garlic minced
  • 1 inch fresh ginger sliced
  • 1 tbsp. Light soy sauce
  • 1 tbsp. vegetable cooking oil
  • 1/2 tsp. salt
  • 1/2 tsp. sugar

Instructions

  • Thinly slice your pork belly; either keep the skins or remove them.
  • Prepare the aromatics —ginger, garlic, and scallions. Lay the scallion flat on your cutting board. Using the flat side of your knife blade, gently smash/press down. This helps break down the layers slightly. After that, cut the scallion diagonally into segments about 2 inches long.
  • Sear the pork belly: add a tiny amount of oil to the wok and cook until well seared. This may take some time, but it is the key step for a well-flavored scallion and pork belly stir-fry. I will recommend frying them until deep-golden brown.
  • Move the pork belly to the sides of the wok, add garlic and ginger, and fry until aromatic.
  • Place 2/3 of the large scallion sections in, then add light soy sauce, salt, and sugar. Quickly stir-fry for around 10 seconds until the large scallions are just cooked.
  • Then add the remaining 1/3. Mix for another 5 seconds. Transfer out and serve hot.