An easy-to-make stir-fried pork belly and pea shoots recipe that requires just boiling and mixing. Using pea shoots and pork belly, which are less prone to price fluctuations, this dish with its refreshing Chinese-style seasoning is perfect with rice or as a snack. The crisp pea shoots and flavorful pork belly are a perfect match, creating an addictive taste. This budget-friendly recipe is ready in just 10 minutes.
Ingredients
Main Ingredients (2 servings)
- Pork Belly 200g
- Pea Shoots 1 bag
- Green Onion 1/2 stalk
Seasonings
- Cooking Sake (Rice Wine) a little
- [A] Shiro Dashi (White Soy Sauce Base) 1 tbsp
- [A] Vinegar 1 tbsp
- [A] Sesame Oil 1 tbsp
- [A] Chinese Soup Paste (Shantan) 1 tsp
- [A] Sugar 1 tsp
- [A] Toasted Sesame Seeds & Ground Sesame Seeds 1 tbsp each
- Coarse Black Pepper to taste
- Salt to taste
Steps
- Finely chop 1/2 green onion and place in a bowl.
- In a separate bowl, combine 1 tbsp Shiro Dashi (White Soy Sauce Base), 1 tbsp Vinegar, 1 tbsp Sesame Oil, 1 tbsp Toasted Sesame Seeds & 1 tbsp Ground Sesame Seeds, 1 tsp Chinese Soup Paste (Shantan), and 1 tsp Sugar.
- Trim the roots of 1 bag of pea shoots and cut into 3cm lengths.
- Cut 200g of pork belly into 5cm lengths.
- Boil plenty of water and add a little Cooking Sake (Rice Wine).
- Reduce heat, add pork belly, and boil while loosening the pieces. Once the pork changes color, after about 30 seconds, drain in a colander and pat dry. (Key Tip!) Overcooking will drain too much fat, so boil just until the color changes.
- Don't add all the pork at once; boil in batches. (Key Tip!) Adding too much at once will lower the water temperature, so boil in batches.
- Add the boiled pork and chopped pea shoots to the bowl with the combined seasonings made in `step_2`.
- Add coarse black pepper to your liking.
- Mix everything well.
- Taste and adjust seasoning with salt if necessary.
- Transfer to a serving dish and sprinkle with toasted sesame seeds and coarse black pepper if desired.
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