Crispy pork belly, snow peas and zucchini stir fry
Leftover crispy pork belly joins a medley of vegetables in this delicious stir fry. Serve with halved hard-boiled eggs for an even more filling meal.
Ingredients
- 2 tablespoons vegetable cooking oil
- 1 onion thinly sliced
- 1 tablespoons garlic minced
- 1 teaspoon ginger grated
- ½ teaspoon chilies chopped (or ¼ teaspoon dried chilies)
- ½ cup snow peas trimmed
- ½ cup zucchini sticks (cut a little bit thicker than julienned)
- ¼ cup bell pepper (red, green or yellow — it doesn’t matter), julienned
- salt
- pepper
- 2 pinches sugar
- 1 splash rice wine (not rice wine vinegar)
- ½ cup crispy roast pork belly thinly sliced
- 1 teaspoon soy sauce
- 1 drizzle sesame seed oil
- sesame seeds toasted, to garnish
Instructions
- Heat the cooking oil in a wok or frying pan.
- Saute the onion, garlic, ginger and chilies just until fragrant.
- Add the snow peas, zucchini and bell pepper. Season with a little salt, pepper and sugar. Stir fry for half a minute.
- Add a splash of rice wine. Cook, tossing occasionally, until the wine has evaporated (the steam that the wine creates will cook the vegetables; the deep flavors of the wine will give them a richer taste).
- Add the crispy roast pork belly slices.
- Drizzle in the soy sauce.
- Stir fry just until the meat is heated through.
- Transfer to a serving platter. Drizzle with a little sesame seed oil. Sprinkle with toasted sesame seeds. Serve at once.