belly Pork- Salt Pork
Stir-Fry
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I honestly love making chinse recipes at home and this one is no different. This easy salt pork / Belly Pork recipe is a combination of sweet, sour, and savory and is a simple dish to make right in your own kitchen. Loaded with red, green orange and yellow bell peppers, onions, crispy salt pork and shitake mushrooms it's a total keeper recipe. I also used sushi rice which brought it over the top in deliciousness! Skip the take out and have a romantic night in. Add our sushi rolls or hot and sour soup to finish it off, light candles and Wala!~
You Will Need
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 Broth
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
1/8 Cup Rice Vinegar
1 tsp Salt
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Start by rinsing 1 cup Sushi Rice I rinsed mine twice. Emptied the water, and replaced it with 1 1/2 cup water, let sit for 15 minutes to soak. When the 15 minutes are up, bring to a soft boil, reduce heat and cover. Cook for 20 minutes. (do not remove lid) Remove from the heat and let sit 15 more minutes. Remove lid and fluff add butter I added 1/2 stick butter.
Next place Shitake Mushrooms in a bowl, cover mushrooms in boiling water. I used a gallon zip lock bag and slid the bowl in. Zip it close to lock in the steam and heat. Soak for 1 to 2 hours. You can soak up to 24 hours in advance. Starting them in the morning or the night before is ideal.
Dice Pork into bite sized pieces. Grab another zip lock bag and add pork and 1/4 cup corn starch. 1/2 white Pepper and half salt. Shake to coat each piece.
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Add oil and 2 TBSP butter to your frying pan, let it get hot, stir-fry until golden brown on both sides. Making sure not to over crowd your pan, I had to do mine in a couple of batches. Move to a bowl and set aside. Drain Oil
Slice bell mini bell peppers into rings or strips. Cut the onions in half lengthwise. Place onion half cut side down and cut lengthwise again to create onion quarters.
Slice bell mini bell peppers into rings or strips. Cut the onions in half lengthwise. Place onion half cut side down and cut lengthwise again to create onion quarters. I sauteed my onions and bell Peppers separate, but there is no reason they can't be sauteed together with 2 Tbsp Oil and 2 TBSP Butter. Season with the rest of the white pepper and the rest of your salt. When they are done to your likeness, add to the pork and set aside.
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now is where you slice thin your shitake mushrooms removing stem out of each mushroom.
Next, to your pan add Chicken Broth, soy sauce, sesame Oil, Oyster Sauce, Hoisin Sauce, white pepper, sugar, vinegar, and salt. Stir to combine, then add pork, peppers, roasted red peppers, onion, and mushrooms. Let simmer until vegetables are the desired tenderness. If you like crisp veggies in your stir fry, add corn starch mixture now.
Next, to your pan add Chicken Broth, soy sauce, sesame Oil, Oyster Sauce, Hoisin Sauce, white pepper, sugar, vinegar, and salt. Stir to combine, then add pork, peppers, onions, and mushrooms. Let simmer until vegetables are the desired tenderness. We like our veggies softer so I simmered ours a little longer.
Add corn starch and water to thicken. 3 TBSP Cornstarch 3 Tablespoons water.
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