Stir-Fried Pork Belly
Colorful Bell Peppers

Tender pork belly slices rendered until golden and savory, tossed with vibrant red, yellow, and green bell peppers in a rich, aromatic glaze.

Ingredients

• 400 g pork belly
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 3 cloves garlic
• 3 slices ginger
• 1 tbsp yellow rock sugar
• 1 tbsp oyster sauce
• 1 tbsp cooking wine
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 pinch salt
• 1 pinch matsutake freshness seasoning

Instructions

1. 1Render Pork Belly Fat

   

   Place the sliced pork belly into the wok and stir-fry over medium heat to render out the excess fat, leaving about one-third of the oil behind for cooking.

   Tip: Render the pork belly until it achieves a light golden brown color and releases most of its fat to avoid a greasy final dish.
2. 2Add Rock Sugar

   

   Add yellow rock sugar into the wok with the pork belly slices after they have been stir-fried to render out the grease.

   Tip: Ensure the heat is adjusted properly so the sugar incorporates smoothly with the rendered oil.
3. 3Add ginger and garlic

   

   Add sliced ginger and garlic directly into the wok with the rendered pork belly slices, stirring constantly until fragrant.

   Tip: Add the aromatics after rendering the fat so they infuse directly into the oil without burning.
4. 4Pour Oyster Sauce

   

   Pour oyster sauce into the wok over the pork belly and aromatics.

   Tip: Pour evenly across the ingredients to distribute the savory flavor.
5. 5Season with Sauces and Wine

   

   Pour cooking wine around the edges of the hot wok, followed by oyster sauce, light soy sauce, and dark soy sauce, then toss everything together thoroughly.

   Tip: Pour the cooking wine around the edges of the hot wok to instantly vaporize and remove any gamey meat odors.
6. 6Add Light Soy Sauce

   

   Pour in light soy sauce along with cooking wine and dark soy sauce, then mix well.

   Tip: Stir continuously while adding sauces to coat every piece of pork belly evenly.
7. 7Add Dark Soy Sauce

   

   Pour dark soy sauce into the wok and mix thoroughly to give the pork belly a rich color.

   Tip: A small amount of dark soy sauce goes a long way for coloring.
8. 8Season with Salt and Matsutake Freshness

   

   Add a little salt and matsutake freshness seasoning over the meat in the wok.

   Tip: Adjust salt carefully since the soy sauces and oyster sauce already provide sodium.
9. 9Add Bell Peppers

   

   Add colorful bell peppers into the wok with the pork belly and stir-fry until tender-crisp.

   Tip: Do not overcook the bell peppers to maintain their vibrant color and crisp texture.
10. 10Stir-fry pork belly with bell peppers

    

    Add colorful bell peppers into the wok with the prepared pork belly slices and continue to stir-fry over high heat until the vegetables reach a tender-crisp texture.

    Tip: Do not overcook the bell peppers; keeping them tender-crisp preserves their bright color and fresh crunch.

Storage & Reheating

Burn It Off

Frequently Asked Questions