We’re following up on Saturday’s post on cured pork belly with this one about pork belly stir-fry with leeks. The pork belly you worked so hard on over the weekend should be done in another day or two if you’re lucky.
As we explained in that article, the simplest and fastest way to prepare it is to cook a tiny amount of rice in a rice cooker or pot.
An excellent suggestion for the second meal is a fast stir-fry of thinly sliced cured pig belly and leeks. This is a simple dish that can serve as a springboard for experimenting with your preferred vegetables. A few red chile peppers or some fermented black beans might make nice additions. You can substitute snow peas, cauliflower, celery, or cabbage for the leeks. Keep in mind that cured pork belly has a robust flavor on its own, so adding too many spices could mask it.
As a side note, leeks may be rather gritty, so make sure to split them in half lengthwise and wash them completely before using them in your recipe.
- 12 oz. of washed leeks (cut on an angle into 1” pieces)
- 5 oz. of thinly sliced cured pork belly
- 1/2 of a thinly sliced red bell pepper
- 1 tablespoon of oil
- 2 teaspoons of Shaoxing wine
- 2 teaspoons of light soy sauce
- 1 teaspoon of sesame oil
- 1/2 teaspoon of sugar
- 1/4 teaspoon of white pepper
- Salt to taste
- Oil should be heated in a wok over a low flame. Do not overcook the pork belly, or it will become tough; add it and heat until the fat becomes transparent. Boost the heat to medium and throw in some red bell pepper.
- The leeks, Shaoxing wine, white pepper, sesame oil, sugar, and light soy sauce should be added to the pan about 30 seconds into the frying process. Keep cooking until the leeks are wilted if using this method.
- Serve the delicious Cured Pork Belly Stir-Fry with Leeks!