So delicious you will want to make this time and time again. Be sure to have your rice cooker ready with rice to serve up this easy stir-fry.
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Stir-fried Pork Belly
Ingredients
- 1 lb skinless pork belly slices
- Pinch pepper
- 4 cloves garlic minced
- 2 tbsp brown sugar
- 1 tbsp toasted sesame oil
- 1 tbsp soy sauce
- 1 tbsp canola oil
- 2 carrots thinly sliced
- 1 small red onion sliced
- 2 tbsp unsalted peanuts chopped
- 2 tbsp cilantro
- Hot cooked rice, to serve
Method
- Cut pork belly slices into about 1-inch (2.5 cm) strips and toss with pepper.
- Heat a large nonstick skillet over medium-high heat; cook pork belly for about 8 minutes or until fat renders and meat starts to become golden.Â
- Drain pork in a colander and place in a bowl; stir in garlic, sugar, sesame oil and soy sauce to coat.
- Return skillet to medium-high heat and add oil. Add carrots, onion and marinated pork to skillet and cook, without stirring, for 1 minute. Continue to sauté for about 4 minutes or until meat and vegetables are golden.
- Sprinkle with peanuts and cilantro and serve over hot cooked rice.Â
