Pork belly and spring onion

Adam Liaw shares his wok-fried pork belly recipe, featuring a few simple ingredients for a quick week night throw-together.

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

24m

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episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

Ingredients

• 500 g pork belly, placed in the freezer for 1-2 hours or until just firm
• 2 tbsp vegetable oil
• salt, to season
• 6 thick spring onions, finely shredded
• ½ tsp toasted sesame seeds
• lemon wedges, to serve
  
  

You will need to place the pork in the freezer 1-2 hours before you begin to cook.

Instructions

1. Remove the skin from the pork belly, then slice across the grain into 1 cm–thick strips, then into 3 cm-wide pieces.
2. Heat a wok over high heat and add half the oil. Cook the pork belly in batches by placing the pieces into the wok in a single layer so that they brown well on both sides. Season well with salt.
3. Add the spring onions and toss until the spring onions are just wilted. Transfer to a plate and sprinkle with sesame seeds. Serve with lemon wedges.

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Local

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G