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Pork Belly Stir-fry with Garlic and Soy Sauce – Quick 20 Minutes – Fine Art of Cooking 诀窍蒜香五花肉酱油酒八角

Pork Belly Stir-fry with Garlic and Soy Sauce – Quick 20 Minutes – Fine Art of Cooking 诀窍蒜香五花肉酱油酒八角

Hello and welcome to Fine Art of Cooking I’m Marie. In today’s video, I’m going to show you how to make this stir-fried pork belly with garlic and soy sauce. This is a classic Chinese comfort food using common ingredients from your food pantry.

It has tons of flavor and requires little effort to put together. So let’s get started. We’ll be using one and a half pounds of pork belly. For seasoning we’ll use three sauces; light soy sauce, dark soy sauce, and oyster sauce, along with Shioxing wine.

We’ll also use garlic and star anise. That’s all for the ingredients. Now let get them ready. To start we’ll finely chop the garlic. Since this is a quick and easy stir-fry, there won’t be enough time to make the skin tender so we’ll just remove it.

I don’t discard it though, I save it to make gelatin for soup dumplings. Cut the pork into bite size, which is about a quarter of an inch thick. The last thing we need to prepare is the slurry. We do that by dissolving two teaspoon of cornstarch in three tablespoon of water.

Give it a quick stir and set it aside. All our ingredients are now prepared so let’s start cooking. First, heat up two tablespoon of vegetable oil. Pour in the pork. Spread the pieces out first. Then sear the undersides by cooking for about half a minute without stirring.

Turn them over and sear the other side the same way. After both sizes are seared, make a space in the center to add the garlic. Wait until they begin releasing the fragrance then add the star anise. You notice that there is quite a bit of grease released by the pork.

Try to remove as much as you can. Now it’s time to add our sauces. Pour in 1 tablespoon of dark soy sauce – it contains molasses which adds color and a tint of sweetness to our dish. Add 2 tablespoons each of light soy sauce and Shioxing wine.

This will give the pork tremendous amount of flavor. Now go ahead and turn down the heat to a simmer. Cover and cook for about a minute or until the sauce has reduced. Pour in the slurry now. It binds the saucers to the meat and also gives it the smooth and glossy texture.

Finally add one tbsp oyster sauce for the extra pop of flavor. Mix it all up and it’s done! Garnish with chopped scallions for a beautiful finish. It goes well with steamed rice and veggies. Here we go! It’s tender and rich in flavors.

So delicious. Thank you for watching. If you found this video helpful, please give it a thumbs up and leave a comment below. I love hearing from you. If you haven’t already I invite you to subscribe to my channel.

I’ll see you soon!


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