I accidently bought the wrong cut of pork yesterday for our dinner. I was going to make a lovely pork stroganoff, but realised that you should probably use lean pork fillet rather than pork belly, which tbh tastes lovely when crispy fried. So, a quick change of plan, and I made us all chinese style pork with yummy veg stir fry and egg fried rice. It’s not too difficult to do this, although you need to be patient as it takes quite a while…a couple of hours or more in fact… but it’s definitely worth it!
Stage 1 – Boiling
500g pork belly strips cut into bite size pieces
Hot chicken stock (enough to cover the pork)
2 cloves of garlic, peeled and left whole
Thumb size piece of ginger cut into 3-4 chunky pieces
Stage 2 – Crisp it up!
Approx 1 tablespoon of toasted sesame oil – if you don’t have this, Sunflower or Rapeseed
Stage 3 – Sticky Glaze
Make glaze using:
1/2 tsp chinese five spice
6 tsp soy sauce
1 tsp worcestershire sauce
1 tsp sugar (brown or white)
Good grind of pepper
1-2 garlic cloves minced
1 thumb size piece of ginger, either grated or cut very finely will be fine.
Put all of the stage 1 ingredients above into a saucepan, bring to the boil, cover and leave to simmer for at least 1.5 hours (yes you heard right!)
Drain and remove the pieces of ginger & garlic. You can discard the stock, or leave it to cool, skim off the fat and use it in a different recipe.
Heat oil in a frying pan or wok and add the drained pork pieces with a sprinkling of pepper and a tiny bit of salt. Sizzle them, stirring them around so all edges turn lovely and crispy and brown.
Pour in the glaze mixture and mix around so all pieces of pork are covered. It should begin to get sticky – make sure the heat isn’t too high so it won’t burn. Keep moving the pork around the pan so that it becomes lovely and sticky and glazed…
That’s it folks! Serve with stir fry veg, rice and /or noodles for a delicious and healthy meal for all the family.
I have to say, that this was AMAZING!!!