Chinese crispy belly pork is one of my greatest and guiltiest pleasures.
I could just eat slice after slice on its own, but it’s also pretty good in this stir-fry. As per Leela’s suggestion, I substituted European broccoli for Chinese broccoli (kai-lan) with delicious results – it’s such a simple, quick, satisfying dish. To make this stir fry even easier, get your crispy pork from a take-away, though if you really want to you can indeed make your own. It would all be a bit of a bother just for this dish, in my opinion, but you’ll make plenty of crispy pork so it’s up to you!
Serve this over hot rice, or try it with egg noodles lightly dressed with soy sauce and garlic-oil.
- . 1 teaspoon vegetable oil
- . 450g crispy pork belly, cut into 1 cm thick slices
- . 450g broccoli, washed and dried
- . 2 large cloves garlic, peeled and crushed with the flat of a knife
- . 2 fresh bird's eye chillies (or other hot chilli), crushed flat, or sliced if you want more heat
- . 2 tablespoons oyster sauce
- . ½ teaspoon sugar
- . Fish sauce or salt to taste
- Prepare the broccoli: separate the head into bite-size florets. Slice the florets so they are thin and flat. Cut the stalks into thin diagonal slices. Set aside.
- Set a large wok or skillet over a high heat and pour in 1 teaspoon vegetable oil.
- When the oil has started to smoke, add the pork belly slices. Fry them, stirring constantly, until they have turned a light brown on all sides.
- Add the sliced broccoli, garlic, chillies, oyster sauce, and sugar.
- Continue to stir-fry, constantly moving the ingredients about the wok to cook everything evenly and make sure they are all coated with the seasonings.
- It should take a good few minutes for the broccoli to become tender-crisp – taste a little bit to check. Turn down the heat a little bit if it’s starting to scorch at the bottom.
- When the broccoli is cooked, the stir-fry is ready.
- Immediately remove the stir fry from the heat and season with fish sauce or salt to taste.
- Then turn the stir-fry out into a serving platter or dish.
- Serve with hot rice or noodles.
- This stir-fry keeps in the fridge for 3 – 4 days, covered. Reheat well before serving.