Belly Pork and Salt Pork Stir-Fry: A Sizzling Recipe
This Belly Pork and Salt Pork Stir-Fry recipe brings together tender, bite-sized pieces of pork, colorful vegetables, and a rich, savory sauce for a bold and satisfying meal. Perfectly paired with buttery sushi rice, this dish is a delicious fusion of flavors and textures that will delight your taste buds. Whether you're craving something spicy, sweet, or herbaceous, the included variations allow you to tailor the recipe to your preference, making it a versatile choice for dinner or special occasions. Experience the ultimate comfort food with this sizzling stir-fry that's as flavorful as it is easy to prepare.
Belly Pork and Salt Pork Stir-Fry Ingredients
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For The Rice-
1 Cup Sushi Rice (or rice of your choice)
1/8 Cup Rice Vinegar
For The Belly Pork-
12 oz Belly Pork or Salt Pork
1/4 Cup Corn Starch
1 tsp White Pepper
1 tsp Salt
2 TSBP Vegetable Oil
2 TBSP Butter
1 Small/Medium Onion (Quartered)
1/2 Green Pepper
6 to 8 Mini Peppers
1/2 Cup Roasted Red Peppers
For The Sauce-
3 Cups Chicken or Turkey Stock
1/2 Cup Soy Sauce
1 tsp Sesame Oil
1 TBSP Oyster Sauce
2 TBSP Hoisin Sauce
1/4 tsp White Pepper
2 tsp Sugar
1 tsp Salt
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How to make Our:
Belly Pork and Salt Pork Stir-Fry Recipe
Prepare the Rice
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Rinse the sushi rice thoroughly to remove excess starch, then soak it in water for 15 minutes. Bring the rice to a gentle boil, reduce the heat, and cover the pot. Allow it to cook undisturbed, then remove from heat and let it rest. Fluff the rice and mix in butter for a rich, flavorful finish.
Soak the Shiitake Mushrooms
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Place shiitake mushrooms in a bowl and cover them with boiling water. Seal the bowl in a bag or container to retain the heat and allow the mushrooms to soak for 1-2 hours or longer if desired. Once soaked, remove the stems and slice the mushrooms thinly.
Prepare the Pork
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Cut the belly pork into bite-sized pieces and place them in a resealable bag. Add cornstarch, white pepper, and salt, then shake the bag to coat the pork evenly. Heat oil and butter in a pan over medium-high heat and fry the pork in batches until golden brown on both sides. Set the cooked pork aside and drain any excess oil from the pan.
Prepare the Vegetables
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Slice the mini bell peppers into rings or strips and quarter the onion. Heat butter and oil in the pan and sauté the vegetables, seasoning with white pepper and salt. Cook them to your desired tenderness, then add roasted red peppers for added flavor. Once cooked, combine the vegetables with the pork.
Make the Sauce
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In the same pan, combine chicken or turkey broth, soy sauce, sesame oil, oyster sauce, hoisin sauce, white pepper, sugar, rice vinegar, and salt. Stir everything together to create a rich and savory sauce.
Combine Ingredients
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Add the cooked pork, sautéed vegetables, roasted red peppers, and sliced mushrooms to the pan with the sauce. Stir well to coat all the ingredients evenly.
Simmer and Thicken
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Let the stir-fry simmer until the vegetables reach your preferred tenderness. If you like a thicker sauce, mix cornstarch and water to create a slurry and gradually stir it into the pan until the sauce thickens.
Serve
Serve the savory stir-fry hot over the buttery rice for a hearty and satisfying meal. Enjoy!
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Variations for Belly Pork - Salt Pork Stir-Fry with Rice
Spicy Sriracha Stir-Fry
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Add sriracha or your favorite chili paste to the sauce for a spicy kick. Use red chili flakes as a garnish for extra heat.
Sweet and Sour Twist
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Replace the rice vinegar with apple cider vinegar and add pineapple juice. Toss in chunks of pineapple and sliced carrots for a sweet and tangy flavor.
Teriyaki-Glazed Stir-Fry
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Swap the hoisin sauce for teriyaki sauce and add honey for a glossy, sweet glaze. Include broccoli and snap peas for a more vegetable-forward version.
Garlic Lover’s Delight
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Increase the minced garlic in the sauce. Add roasted garlic cloves as a garnish for an extra bold garlic flavor.
Thai-Inspired Stir-Fry
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Replace the hoisin and oyster sauces with fish sauce and peanut butter. Add a squeeze of lime juice and garnish with chopped peanuts and fresh cilantro.
Vegetable-Heavy Version
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Double the amount of vegetables, adding zucchini, baby corn, and bok choy. Reduce the pork to half the amount for a lighter, more vegetable-focused dish.
Low-Carb Option
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Replace the rice with cauliflower rice or shredded cabbage. Use tamari instead of soy sauce for a gluten-free option.
Korean-Inspired Stir-Fry
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Add gochujang (Korean chili paste) to the sauce. Include kimchi as a side or stir it in for a bold, tangy flavor.
Herb-Infused Mediterranean
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Replace the soy sauce and oyster sauce with balsamic vinegar and olive oil. Add sun-dried tomatoes, olives, and fresh basil for a Mediterranean twist.
Cashew Pork Stir-Fry
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Toss in roasted cashews for added crunch and nutty flavor. Replace mini bell peppers with green beans or sugar snap peas for variety.
Thank you
so much for supporting my site
Thank you so much
for supporting my site