Stir-Fried Pork Belly

Method11 steps

1. 1

   Prep the Ingredients

   食材处理

   Wash the pork belly and slice it thinly.

   将五花肉洗净，改刀切成薄片。

   ⏱5 min

   • 💡 Slicing the meat thinner makes it easier to crisp and develop a fragrant char.肉片切薄一点更容易炒出焦香味
   
2. 2

   Marinate the Meat

   腌制肉片

   Place the meat in a bowl, add starch, dark soy sauce, and salt, and stir to combine. Let it marinate for 30 minutes.

   把肉放入器皿内，加入淀粉、老抽、盐搅拌均匀，静置腌制半小时。

   ⏱30 min

   • 💡 Mix until the starch fully coats the meat slices. Marinating makes the meat more tender and helps it take on color.抓匀至淀粉完全包裹肉片，腌制可使肉质更嫩滑上色
   
3. 3

   Prep the Scallions

   备葱段

   Wash the scallions and cut them into sections for later use.

   将葱洗净，切成段状备用。

   ⏱30 sec

   • 💡 You can keep the white and green parts separate; the white parts can go into the wok first.葱白和葱绿可以分开存放，葱白可先下锅
   
4. 4

   Cut the Chilies

   切辣椒

   Wash the bird's eye chilies and bird's eye chilies, then cut them on a diagonal.

   将小米椒、朝天椒洗净，采用斜刀切法切好。

   ⏱1 min

   • 💡 Cutting on a diagonal increases the surface area for heat, allowing the chilies to absorb more flavor.斜刀切可以增加辣椒的受热面积，更入味
   
5. 5

   Heat the Wok with Cold Oil

   热锅凉油

   Heat the wok over high heat, then pour in the cooking oil.

   大火加热炒锅，倒入食用油。

   ⏱30 sec

   • 💡 Heating the wok with cold oil prevents the meat from sticking.热锅凉油可以防止肉片粘锅
   
6. 6

   Stir-Fry the Pork Belly

   煸炒五花肉

   Once the oil is hot, add the pork belly and stir-fry. Cook until the meat changes color and the edges are slightly crisped, then remove and set aside.

   油热后加入五花肉煸炒。炒至肉片变色、边缘微焦后盛出来备用。

   ⏱5 min

   • 💡 Render out the fat from the pork belly so the dish isn't greasy.将五花肉中的油脂煸炒出来，吃起来才不会腻
   
7. 7

   Fry the Aromatics

   炒香底料

   Using the remaining oil in the wok, add the garlic cloves and fry until fragrant. Then add the fermented black soybeans and stir-fry to combine.

   利用锅中余油，加入蒜瓣煸出香味，随后加入豆豉，翻炒均匀。

   ⏱40 sec

   • 💡 Stir-fry over medium-low heat to avoid burning the fermented black soybeans and making them bitter.中小火翻炒，避免豆豉炒糊发苦
   
8. 8

   Fry the Sauce

   炒酱

   Add the fermented broad bean chili paste (doubanjiang) to the wok and stir-fry until red oil is released and the aroma is fragrant.

   向锅中加入豆瓣酱，翻炒至出红油并散发香味。

   ⏱30 sec

   • 💡 Frying out the red oil is key to the dish's appetizing color.炒出红油是这道菜色泽诱人的关键
   
9. 9

   Return the Meat to the Wok

   肉片回锅

   Add the previously stir-fried pork belly and continue to stir-fry quickly to combine, coating the meat slices with the sauce.

   加入之前炒好的五花肉，继续快速翻炒均匀，使肉片裹上酱汁。

   ⏱30 sec

   • 💡 Keep the heat high and stir-fry quickly.保持大火快炒
   
10. 10

    Add the Vegetables

    加入配料

    Add the cut bird's eye chilies, bird's eye chilies, and scallion sections, and stir-fry over high heat for 40 seconds.

    加入切好的小米椒、朝天椒和葱段，大火翻炒 40 秒。

    ⏱40 sec

    • 💡 Stir-fry the chilies just until they are cooked through to keep them crisp.辣椒炒至断生即可，保持清脆的口感
    
11. 11

    Serve

    出锅

    Turn off the heat, plate the dish, and enjoy.

    关火，将菜品盛入盘中即可享用。

    ⏱10 sec

    • 💡 Eat while hot for the best texture.趁热食用，口感最佳