No knives or cutting boards needed, ready in just 10 minutes! Culinary researcher Kō Kentetsu presents this exquisite stir-fry made with pork belly and bean sprouts. Simply stir-fry the pork belly in sesame oil, layer the bean sprouts on top, and simmer in the sauce. It's a dish that will keep you reaching for rice!
Ingredients
Main Ingredients (2 servings)
- Thinly sliced pork belly 150g
- Bean sprouts 1 bag (200g)
- Chopped green onions (to taste)
Seasonings
- [A] Oyster sauce 2-3 tsp
- [A] Soy sauce 2-3 tsp
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Water 1/2 cup
- [A] Grated garlic 1 clove
- Salt (to taste)
- Coarse ground black pepper (to taste)
- Sesame oil 1 tbsp
Steps
- Cut the long thinly sliced pork belly into bite-sized pieces using kitchen scissors.
- Heat 1 tbsp sesame oil in a frying pan and add the 150g thinly sliced pork belly to stir-fry.
- Season with salt (to taste) and coarse ground black pepper (to taste), and stir-fry until the meat just changes color. [Key Tip!] Stir-fry lightly until the color changes, coating the pork with sesame oil.
- Once the pork changes color, add 2-3 tsp oyster sauce, 2-3 tsp soy sauce, 1 clove grated garlic, 1 tbsp Cooking Sake (Rice Wine), and 1/2 cup water.
- After adding the seasonings, place the 1 bag (200g) bean sprouts over the pork.
- Cover with a lid and simmer. Allow the moisture from the bean sprouts to evaporate and the flavors to concentrate.
- Once the sauce has reduced to your desired consistency, turn off the heat.
- Transfer to a serving dish.
- Garnish with chopped green onions (to taste) if desired.
- Sprinkle with a little more coarse ground black pepper (to taste) as a finishing touch, if you like.
- You can add glass noodles or rice to the remaining sauce.
- Adding chili oil for a spicy twist is also a recommended variation.
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