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600g (1 lb 5 oz) pork belly, skinless, cut into 3cm (just over 1”) batons
1 tbsp vegetable oil
4 spring onions, cut into 6cm (2.5”) batons
steamed rice, to serve
Marinade:
1 tbsp soy sauce
1 tbsp Chinese Shaoxing wine
½ tsp bicarb (baking) soda
3 tsp cornflour (cornstarch)
Stir-fry sauce:
3 tbsp hoisin sauce
2 tbsp honey
1 tbsp oyster sauce
1 tbsp dark soy sauce
3 garlic cloves, finely chopped
2 tsp Chinese five spice
In a small mixing bowl, combine the pork with the marinade ingredients. Mix well.
Place wok on medium-high heat. Add the vegetable oil, followed by the pork pieces. Saute the pork for 4-5 minutes, or until they’re crispy and golden in colour. Add in the spring onion and saute for a further 1 minute or until the onion is just tender.
Pour over the stir-fry sauce. Cook and toss for 2 minutes or until everything is well combined and the pork is evenly glazed. Serve immediately with steamed rice.
Mortar and Pestle
MAKO Black Steel 
Just as Delicious
First time making this!
Delicious. I used the meat as stated in the recipe but I think next time I would use pork loin.
I also used richer hoisin sauce and again next time I would you the normal sauce.
Such an easy recipe and will most definitely add it to my repertoire.
Thank you Marion, x
Sooo Good
I made this for tea a couple of days ago. I didn’t have any pork belly but I had a lot of pork fillets, so I used the pork fillet. It was Sooo Good. It was so tender and full of flavor.
Loved it.
Such a lovely dish. I used pork fillet as I didn’t have any pork belly. It turned out just beautiful.