Stir-fried Pork Belly with Bean Sprouts
ID: 53591731...
This stir-fried pork belly with bean sprouts is a classic, crisp, and savory home-cooked dish that goes perfectly with rice. After rendering the rich, juicy fat from the pork belly, it is stir-fried over high heat with crunchy yellow soybean sprouts. The dish is fragrant, rich without being greasy, and quick to prepare, making it ideal for beginners.
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🍳 Cooking Flow
Wash and drain the soybean sprouts; prepare ginger, garlic, red bell pepper, and scallions; thinly slice the pork belly and marinate with seasonings and cornstarch. → Prepare the sauce mixture; heat oil in a wok, stir-fry pork belly over medium-high heat until fat renders, add minced ginger, garlic, and a splash of light soy sauce for fragrance, then remove the pork once cooked. → Using the remaining oil in the wok, add bean sprouts and a pinch of salt; stir-fry rapidly over high heat until about 70-80% cooked. → Return the pork belly and red bell pepper strips to the wok, drizzle with a little rice wine, and stir-fry over high heat until the sprouts are fully cooked. Finally, add scallions and the sauce mixture, thicken over high heat, and drizzle with a little finishing oil before serving.
Cooking Steps
Brief Cooking Order
Wash and drain the soybean sprouts; prepare ginger, garlic, red bell pepper, and scallions; thinly slice the pork belly and marinate with seasonings and cornstarch. → Prepare the sauce mixture; heat oil in a wok, stir-fry pork belly over medium-high heat until fat renders, add minced ginger, garlic, and a splash of light soy sauce for fragrance, then remove the pork once cooked. → Using the remaining oil in the wok, add bean sprouts and a pinch of salt; stir-fry rapidly over high heat until about 70-80% cooked. → Return the pork belly and red bell pepper strips to the wok, drizzle with a little rice wine, and stir-fry over high heat until the sprouts are fully cooked. Finally, add scallions and the sauce mixture, thicken over high heat, and drizzle with a little finishing oil before serving.
Introduction
This stir-fried pork belly with bean sprouts is a classic, crisp, and savory home-cooked dish that goes perfectly with rice. After rendering the rich, juicy fat from the pork belly, it is stir-fried over high heat with crunchy yellow soybean sprouts. The dish is fragrant, rich without being greasy, and quick to prepare, making it ideal for beginners.
Step 1
Rinse the soybean sprouts thoroughly in water, removing any loose bean skins or impurities, then drain well.
Step 2
Prepare ingredients: Crush and mince the 3 garlic cloves; mince the ginger; remove seeds from red pepper and cut into thin strips; cut scallions into 3cm segments.
Step 3
Thinly slice the cleaned pork belly and place in a bowl for marinating.
Step 4
Add oyster sauce, a pinch of salt, about 1 teaspoon of light soy sauce, and a little cornstarch to the pork. Massage by hand for about 30 seconds. Add a little peanut oil to seal, mix well, and set aside.
Step 5
Prepare the sauce: In a small bowl, combine salt, chicken powder, sugar, oyster sauce, 1 tablespoon light soy sauce, a little cornstarch, and some water. Stir until dissolved.
Ingredients List
Important Notes
When stir-frying soybean sprouts, keep the heat on high throughout and stir rapidly; this keeps them crunchy and prevents them from releasing too much water or becoming soggy. 🔥
Render the excess fat from the pork belly until the edges are slightly charred to ensure a rich, fragrant flavor that isn't greasy. 💡
Add a little peanut oil to the marinade to 'seal' the meat; this locks in moisture and keeps the pork slices tender and silky. ⚠️
Pre-mixing the sauce prevents chaos during high-heat stir-frying and ensures the bean sprouts aren't overcooked while you scramble for seasonings. 🍳
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