Sticky, savoury, sweet and glossy… this sauce is the perfect friend to bitesize pieces of pork belly and crunchy spring onion. Serve it with some steamed rice on the side for a simple but exceptionally comforting weeknight dinner.
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
1 tbsp soy sauce
1 tbsp Chinese Shaoxing wine
½ tsp bicarb (baking) soda
3 tsp cornflour (cornstarch)
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.