Ingredients with Measurements:
- 1 lb pork belly, sliced into thin strips
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp honey
- 1 tsp five-spice powder
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 green onion, thinly sliced
Special equipment needed:
- Wok or large skillet
- Tongs
Step-by-step instructions:
1. In a bowl, mix together soy sauce, Shaoxing wine, honey, five-spice powder, garlic powder, ginger powder, salt, and black pepper.
2. Add pork belly strips to the bowl and toss to coat evenly. Marinate for at least 30 minutes, or up to 2 hours.
3. Heat vegetable oil in a wok or large skillet over high heat. Add marinated pork belly strips and stir-fry for 5-7 minutes, or until browned and crispy.
4. Drizzle sesame oil over the pork belly and toss to coat. Add sliced green onion and stir-fry for another minute.
5. Remove from heat and serve hot.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 28g
Protein: 17g
Carbohydrates: 6g
Fiber: 0g
Sugar: 5g
Sodium: 600mg
Substitutions for ingredients:
- Pork belly can be substituted with chicken thighs or beef sirloin.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Honey can be substituted with brown sugar or maple syrup.
- Five-spice powder can be substituted with a mix of cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.
Variations:
- Add sliced bell peppers, onions, or mushrooms to the stir-fry for extra flavor and texture.
- Serve over steamed rice or noodles for a complete meal.
- Use the same marinade and cooking method for other meats or vegetables.
Tips and tricks:
- Make sure to slice the pork belly into thin strips for even cooking.
- Pat the pork belly dry with paper towels before marinating to ensure the marinade sticks well.
- Don't overcrowd the wok or skillet when stir-frying to prevent steaming instead of frying.
- Use tongs to flip and stir the pork belly strips for even browning.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a wok or skillet over medium-high heat until heated through.
Presentation ideas:
Serve on a platter with sliced green onions and sesame seeds sprinkled on top.
Garnishes:
Sesame seeds, sliced green onions, chopped cilantro
Pairings:
Steamed rice, stir-fried vegetables, hot and sour soup
Suggested side dishes:
Cucumber salad, pickled vegetables, steamed bok choy
Troubleshooting advice:
- If the pork belly is not crispy enough, increase the heat and stir-fry for a few more minutes.
- If the pork belly is too salty, reduce the amount of soy sauce in the marinade next time.
Food safety advice:
- Make sure to cook the pork belly to an internal temperature of 145°F to ensure it's safe to eat.
- Wash hands and utensils thoroughly before and after handling raw meat.
Food history:
JingBaJian Pork Belly is a popular dish in the Sichuan province of China, known for its bold and spicy flavors.
Flavor profiles:
Savory, sweet, salty, spicy
Serving suggestions:
Serve hot as an appetizer or main dish.
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Region: Chinese