I’ve been experimenting with pork belly lately. I’ve been impressed! Affordable, goes a long way, tastes great, if cooked right!For this recipe. I cut slits in the fat diagonal. Seared on high heat fat side down to get the crispy colored crust. I do flip and do the other side for another minute. Still uncooked just wanted fat seared. I let this cool. Cut with sharp knife, fine pieces very thin. I add a little cornstarch & soya sauce. Stir and set aside.For this stirfry I used celery, celery leaves, green & white onions. Garlic, ginger & chilisI add the pork belly to a hot cast iron wok. I use some vegetable oil with this. Fry that up for a bit. Add your garlic, Chili’s, ginger & some more soya sauce.Add the white onions, celery & leaves. Fry for a bit. Add about 1 cup of chicken broth. I thicken this with a little water/cornstarch mixture. Throw in the green onions right before serving, and stir.Serving with sticky rice is best. But any rice or noodle would be good. Lucky saids me too please!
