Ingredients with Measurements:
- 1 lb. of pork belly, sliced into thin pieces
- 1 cup of Pai Ti (Chinese pickled vegetable)
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of cornstarch
- 1/4 cup of water
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Wok or large frying pan
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, oyster sauce, cornstarch, and water. Set aside.
2. Heat the wok or frying pan over high heat. Add vegetable oil and swirl to coat.
3. Add sliced pork belly and stir-fry until browned and crispy. Remove from the wok and set aside.
4. Add minced garlic and sliced onion to the wok. Stir-fry until fragrant and onion is translucent.
5. Add sliced red and green bell pepper to the wok. Stir-fry for 2-3 minutes until slightly softened.
6. Add Pai Ti to the wok and stir-fry for another 2-3 minutes until heated through.
7. Return the pork belly to the wok and pour in the sauce mixture. Stir-fry until the sauce thickens and coats the ingredients evenly.
8. Season with salt and pepper to taste.
9. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 32g
- Carbohydrates: 14g
- Protein: 24g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Pai Ti can be substituted with other Chinese pickled vegetables or sauerkraut.
Variations:
- Add sliced mushrooms or bamboo shoots for extra texture.
- Use different colored bell peppers for a more colorful dish.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to slice the pork belly thinly for even cooking.
- Use a non-stick wok or frying pan to prevent sticking.
- Cook the pork belly until crispy for added texture.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove until heated through.
Presentation ideas:
- Serve in a large bowl with steamed rice on the side.
- Garnish with sliced green onions or cilantro.
Garnishes:
- Sliced green onions or cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
- Egg drop soup
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the pork belly is not crispy enough, cook it for a few more minutes until browned and crispy.
Food safety advice:
- Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Pai Ti is a traditional Chinese pickled vegetable made from mustard greens or cabbage.
Flavor profiles:
- Savory, tangy, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Thai