Pork Belly Stir-Fry with Honey & Soy Sauce
A stir-fry does not always have to have many vegetables. Pork belly prepared this way is always a winner! Easy to make if pre-cooked in a pressure cooker or, failing that, slowly pre-simmered on the stove-top.
- Serves: 4
- Recipe Category: Meat pork, Traditional homegrown south african recipes, Gluten free
- Products in this recipe:
You Will Need:
Method:
In a 6-litre pressure cooker, add the water, soy sauce, sliced ginger, brown sugar and Seasoning.
Add the pork belly (skin side down), pressure cook for 40 minutes, and turn off the heat. Don’t release the steam valve and let the pot release pressure on its own.
Remove the belly from the steam pot and transfer to the freezer for 20 minutes.
Strain the liquid from the pot and use this liquid to cook Jasmine rice in.
When the belly is cold and set, cut into 2 cm cubes (use a very sharp knife) and toss in the corn flour. Let it sit for 5 minutes.
Heat a wok or frying pan, and add the canola oil.
When smoking, fry the belly pieces in three batches not to crowd the pan. Fry till light brown and crispy. Drain the fried hot belly pieces on kitchen towel.
Discard the oil, leaving 2 t (10 ml) in the wok or frying pan.
Slice 4 spring onions in 5 cm lengths.
Heat up the wok or pan, and add the spring onions, matchstick ginger, and crispy pork belly. Fry for 30 seconds.
Add the Honey & Soy Coat & Cook Sauce to the pan and reduce slightly while coating the crispy pork belly.
Serve with Jasmine rice cooked in the pork belly liquid.
Garnish with sliced spring onion, chopped fresh coriander, and toasted sesame seeds.
Pork Belly Stir-Fry with Honey & Soy Sauce
A stir-fry does not always have to have many vegetables. Pork belly prepared this way is always a winner! Easy to make if pre-cooked in a pressure cooker or, failing that, slowly pre-simmered on the stove-top.
- Serves: 4
- Recipe Category: Meat pork, traditional homegrown south african recipes, gluten free
- Products in this recipe:
You Will Need:
Method:
In a 6-litre pressure cooker, add the water, soy sauce, sliced ginger, brown sugar and Seasoning.
Add the pork belly (skin side down), pressure cook for 40 minutes, and turn off the heat. Don’t release the steam valve and let the pot release pressure on its own.
Remove the belly from the steam pot and transfer to the freezer for 20 minutes.
Strain the liquid from the pot and use this liquid to cook Jasmine rice in.
When the belly is cold and set, cut into 2 cm cubes (use a very sharp knife) and toss in the corn flour. Let it sit for 5 minutes.
Heat a wok or frying pan, and add the canola oil.
When smoking, fry the belly pieces in three batches not to crowd the pan. Fry till light brown and crispy. Drain the fried hot belly pieces on kitchen towel.
Discard the oil, leaving 2 t (10 ml) in the wok or frying pan.
Slice 4 spring onions in 5 cm lengths.
Heat up the wok or pan, and add the spring onions, matchstick ginger, and crispy pork belly. Fry for 30 seconds.
Add the Honey & Soy Coat & Cook Sauce to the pan and reduce slightly while coating the crispy pork belly.
Serve with Jasmine rice cooked in the pork belly liquid.
Garnish with sliced spring onion, chopped fresh coriander, and toasted sesame seeds.