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
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.