Ingredients with Measurements:
- 1 lb pork belly, sliced into thin pieces
- 2 tbsp vegetable oil
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sugar
- 1 tsp cornstarch
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1-inch ginger, sliced
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
Special equipment needed:
- Wok or large skillet
- Slotted spoon
Step-by-step instructions:
1. In a wok or large skillet, heat vegetable oil over medium-high heat. Add pork belly and stir-fry until browned and crispy. Remove pork from the wok and set aside.
2. In the same wok, add garlic, ginger, and onions. Stir-fry until fragrant.
3. Add red and green bell peppers and stir-fry for 1-2 minutes.
4. Add oyster sauce, soy sauce, Shaoxing wine, sugar, and cornstarch. Stir-fry until the sauce thickens.
5. Add the pork belly back into the wok and stir-fry until the pork is coated with the sauce.
6. Season with salt and pepper to taste.
7. Garnish with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 32g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Red and green bell peppers can be substituted with any other color bell peppers or vegetables of your choice.
Variations:
- Add sliced mushrooms or bamboo shoots for extra texture.
- Add chili flakes or hot sauce for a spicy kick.
- Use chicken or beef instead of pork.
Tips and tricks:
- Slice the pork belly as thin as possible for a crispy texture.
- Cook the pork belly in batches to avoid overcrowding the wok.
- Use a slotted spoon to remove excess oil from the pork belly.
- Adjust the sweetness and saltiness of the sauce to your liking.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a wok or microwave until heated through.
Presentation ideas:
Serve on a bed of steamed rice or noodles.
Garnishes:
Sliced green onions
Pairings:
Steamed rice, noodles, or stir-fried vegetables.
Suggested side dishes:
Egg drop soup, hot and sour soup, or vegetable spring rolls.
Troubleshooting advice:
- If the pork belly is not crispy enough, increase the heat and cook for a few more minutes.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
Cook pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Twice cooked pork is a traditional Sichuan dish that originated in China.
Flavor profiles:
Savory, sweet, and slightly spicy.
Serving suggestions:
Serve hot with steamed rice or noodles.
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Region: Chinese