Soft tender, fragrant but sooo CRUNCHYY. These little morsels of pork belly will leave you and your belly filled with crunchy yet perfectly seasoned and fragrant pieces of pork. With a simple garlic and ginger oil this dish instantly transforms a simple pan fried pork belly into a work of art. Simple, quick and easy. A quick simple fry up with minimal preparation needed, ready for you to chop, cook and be on your way enjoying a delicious meal. Perfect with some fried rice, plain white rice or even some noodles. A gastronomy of flavour is just here waiting for you.
250g Pork Belly
4 Cloves of Garlic
1 Thumb Size Piece of Ginger
1 White Onion
1/2tb of Light Soy Sauce
1tb of Shao Xing Wine
Start by peeling and mincing 4 cloves of garlic. Followed by peeling and thinly slicing 1 thumb size piece of ginger. Peel and quarter 1 white onion and lastly chop up your spring onions into 1-inch pieces. Set these aside.
Slice up your pork belly into little bite size pieces.
In a wok heat up 3 tablespoons of vegetable oil on high heat.
Once the oil is shimmering add in your onion, ginger and garlic and give it a quick fry around. Keep mixing it around to keep them from burning.
Once the oil is fragrant add in your pork belly, followed by 1tb of shao xing wine and 1/2tb of light soy sauce and mix well.
Fry on medium high heat till all the pork fat is rendered out and the pork belly turns nice and crispy.
Add in your spring onions, season with salt and pepper to taste.
Gently strain out the excess oil and serve up with your choice of carb.
Enjoy with a side of salad, tea or some extra fried pork. Happy Cooking,