Pork belly with ginger and red capsicum

Everyone needs another reliable stir-fry recipe, so here's one of pork belly and capsicum cooked in a simple and flavourful Chinese-style marinade.

• serves

  2

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

Heritage

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

PG

Ingredients

• 300 g pork belly, skin and bones removed
• 2 tbsp vegetable oil
• 2 thick slices ginger, bruised
• 1 red capsicum, thinly sliced
• 2 tbsp oyster sauce
• 1 tbsp shaoxing wine
• ½ tsp sugar
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 60 ml (¼ cup) water
• steamed rice, to serve

Marinade

• 1 tsp soy sauce
• 1 tsp Shaoxing wine
• ½ tsp cornflour
• pinch ground white pepper

Instructions

1. For the marinade, place all the ingredients into a bowl and stir to combine.
2. Slice the pork first into long thin strips around 1 cm thick, then cut into 3 cm pieces. Add to the marinade and stir to combine well.
3. Heat a wok over high heat until very hot and then add the oil. Add the pork to the wok and spread it into a single layer. Let it sit in the wok without stirring for around 2 minutes or until one side of the pork is browned, then toss the wok and cook for another 1–2 minutes or until the pork is just barely cooked through. Remove the pork from the wok and set aside.
4. Add a little extra oil if necessary. Add the ginger and toss for 1 minute or until fragrant. Add the capsicum and toss for 1 minute, then return the pork and any resting juices to the wok along with the oyster sauce, Shaoxing wine, sugar and sesame oil. You can add a little water if the mixture is looking dry. Toss to combine, then add a little of the cornstarch mixture, tossing until the dish thickens. It should be thick enough to coat the meat and vegetables in the wok. Transfer to a plate and serve.

 

Photography by Adam Liaw.

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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

Heritage

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

PG