Recipe Cuisine: Chinese
Theme: One Bowl Wonder
Doubanjiang Pork Belly Stir-Fry
By: Nicole H
Ingredients
- MARINADE:
- 400g pork belly, sliced thin
- 1 Tbls Shaoxing wine
- 1/4 tsp white pepper
- 1/2 tsp light soy sauce
- 1/2 tsp dark soy sauce
- STIR-FRY:
- 1 red capsicum, cut into strips
- 1 onion, sliced thin
- 200g shitake mushrooms, sliced
- 4 scallions, cut into 1.5 inch batons, white and green parts separated
- 4 cloves garlic, crushed
- 2 Tbls doubanjiang (chilli bean paste)
- 1 Tbls fermented black beans, finely chopped
- 1 Tbls Shaoxing wine
- 1 tsp sugar
- 2 Tbls oil
- TO SERVE:
- Noodles or steamed rice
- Fresh chilli, thinly sliced
Product used in recipe
- LEE KUM KEE - PREMIUM DARK SOY SAUCE
Method
- Mix all the marinade ingredients together and pour over the pork belly pieces, Toss the pieces so they are evenly coated and set aside.
- Add a tablespoon of oil to the wok or pan on medium high heat, add the pork and fry until starting to brown. toss the pork until cooked through. Transfer to a bowl and set aside.
- Lower the heat and add a tablespoon of oil, the doubanjiang and black beans and fry for a minute. Add the garlic and white parts of the scallions and toss through the sauce. Add the onions, fry until they soften slightly, then add the capsicum. Continue cooking until the capsicum starts to soften, about 2 minutes.
- Add the pork belly back in and turn up the heat. Add the Shaoxing wine and sugar and mix well. Add the green part of the scallions and toss through. Remove from heat.
- Serve over noodles or steamed rice topped with fresh chilli.
