Chinese Crispy Chilli Belly Pork Stir Fry

Crispy fried pork belly tossed with pak choi, mushrooms, garlic, ginger, and fresh chilies in a sweet and savory stir fry sauce. A bold, restaurant style dish that's perfect served over rice or noodles.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Special Equipment: Wok

Ingredients

• 700 to 800g pork belly, cut into bite sized cubes

• 1 tsp Chinese five spice

• ½ tsp freshly ground black pepper

• ½ tsp salt

• 3 tbsp cornstarch

• Vegetable oil, for frying

  Vegetables:

• 2 bak choi, chopped

• 200g mushrooms, sliced

• 4 spring onions, sliced

• 4 cloves garlic, finely chopped

• 1 thumb sized piece fresh ginger, finely chopped

• 2 fresh red chilies, sliced, or 1 tsp crushed red pepper flakes

  Stir Fry Sauce:

• 4 tbsp light soy sauce

• 2 tbsp oyster sauce

• 1 tbsp dark soy sauce

• 1 tbsp honey

• 1 tsp sesame oil

• 50ml water

Directions

1. Pat the pork belly dry with paper towels. Season with the Chinese five spice, salt, and black pepper, then coat evenly with the cornstarch.

2. Heat vegetable oil to 350°F (180°C) in a deep skillet or wok. Fry the pork in batches for 8 to 10 minutes until golden brown, crispy, and cooked through. Drain on paper towels.

3. In a small bowl, whisk together the light soy sauce, oyster sauce, dark soy sauce, honey, sesame oil, and water.

4. Heat a small amount of oil in a wok or large skillet over high heat. Add the garlic, ginger, and chilies and stir fry for about 30 seconds until fragrant.

5. Add the mushrooms and cook for 2 to 3 minutes. Stir in the pak choi and cook for another minute.

6. Pour in the stir fry sauce and bring to a gentle simmer. Return the crispy pork to the wok and toss until evenly coated. Finish with the sliced spring onions and give everything one final toss before serving.

   Serving Suggestions:

   Serve over steamed jasmine rice, egg fried rice, or noodles.

   Garnish with sesame seeds and extra sliced chilies for additional heat.