I feel like this dish was one of those when the planets and stars align situations. The recipe I originally intended to post tonight failed me so I had to think on my feet fast. I needed something fast, so I thought stirfry. Then I remembered we just entered Chinese year of the pig, so I had hoped and prayed the Walmart next to my work would have a good cut of pork I could create a Chinese inspired dish with. I thought the best case scenario would be hacking up dome pork chops. But then the clouds parted and the angels sang because I saw the crown jewel, pork belly. In that moment I knew this dish was meant to be.
My main inspiration for the flavors of this dish was one of my favorite things, char siu pork, which is a preparation utilizing hoisin sauce. Hoisin is almost like the bbq sauce of China. It’s sweet, a little funky, and sticky. I can’t get enough. The sweet and fatty pork belly with the massive bounty of veggies make this dish an excellent start to the new year!
- 2 lbs pork belly cut into 1/2 inch cubes
- 1 inch piece fresh ginger, grated
- 4 cloves garlic, roughly chopped
- 2 sliced green onions, whites and greens separated
- 1 crown broccoli cut in small florets
- 1 large carrot, grated
- 1 cup snow peas.1 8-oz can bamboo shoots drained
- 1 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 2 tbsp dry sherry
- 1 tsp Chinese 5 spice
- 2 tbsp brown sugar
- 2-3 cups vegetable or peanut oil (depending on what you’re frying in)
- 1 tbsp neutral oil
- Salt and pepper
- Sesame seeds (optional)
Mix together the hoisin, soy sauce, vinegar, sherry, 5 spice, and brown sugar. Set aside for later. In either a cast iron skillet or large pot heat the oil to 375 degrees. Salt and pepper the cubes of pork and add to the oil, cooking in batches if necessary. Cook the pork until the fat turns golden brown, about seven to 10 minutes per batch. Set aside on a paper towel lined plate
In a large skillet or wok heat the remaining tablespoon of oil over medium-high heat. Add the garlic, ginger, and whites of the green onion. Saute until fragrant, about one minute. Add your vegetables and stirfry until slightly tender and the broccoli is bright green, about two to three minutes. Add the pork belly and sauce to the pan and toss to coat and cook an additional two to four minutes to cook the sauce down. Serve over rice and top with sesame seeds and the greens of the green onion.