The post we published on Saturday about cured pork belly is expanded upon in this post about pork belly stir-fry. In the unlikely event that you made the pork belly over the weekend, it should be ready in just a few more days.
The quickest and simplest way to prepare it is to sauté a tiny piece of it with rice in your rice cooker or saucepan, as described in that post. If you enjoy it as much as my friends did, I recommend serving it at your next dinner party.
My suggestion for the second meal is a fast stir-fry with leeks and a thinly sliced cured pork belly. It’s a simple recipe that you may adapt to incorporate your preferred vegetables. A few red chili peppers or a tablespoon of fermented black beans might make good additions. For leeks, you can substitute snow peas, cauliflower, celery, or cabbage. Remember that your cured pork belly is delicious; try not to overdo it with spices.
- 1 tbsp. of oil
- 5 oz. of cured pork belly (thinly sliced)
- 1/2 of red bell pepper (thinly sliced)
- 12 oz. of leeks (washed and cut on an angle into 1″ pieces)
- 2 tsp. of Shaoxing wine (or dry sherry)
- 1/4 tsp. of white pepper
- 1 tsp. of sesame oil
- 1/2 tsp. of sugar
- 2 tsp. of light soy sauce
- Salt to taste
- Begin by preheating the oil in a wok over low heat. Don’t overcook the pork belly or it will turn tough, so add it now and let it cook until the fat is transparent. Turn the heat to medium and add the red bell pepper.
- Turn the heat up to high, stir-fry for 30 seconds, then add the leeks, Shaoxing wine, white pepper, sesame oil, sugar, and light soy sauce. The leeks should be stir-fried until they are wilted. Serve!