Wednesday, March 20, 2019


Most times, we thought that pork belly meat needs braising otherwise it may be tough but it may not be so.  This stir fry pork belly dish with red and green chillies/capsicum is perfect.  The meat pieces are cooked, not especially tender but has has a bite, can easily be chewed.
Pan fried until the oil oozes out, brings out the aroma.  Blends well with the sweet, savoury and sourish seasoning.  With the tau see, it is not too savoury,  appetising and tasty dish to go with rice or porridge.  
[serves 2-3]
250 gm pork belly [skin removed] - cut strips
1/2 - 1 green capsicum - seeded and cut
1 red chilli - seeded and cut
1 tbsp dried tau see - rinsed and drained
some chopped ginger, garlic and spring onions
Seasoning [combined]
1 tbsp each of light soy sauce, black vinegar, tomato puree and sweet chilli sauce
1/2 tbsp sugar
3-4 tbsp water
1 tsp cornstarch + 1 tbsp water [optional]
  1. Heat a non stick wok with a teaspoon oil, saute/pan fry meat pieces until golden or oil oozes out.  Push aside.
  2. Add in chopped ginger, garlic, spring onions and tau see.  Stir fry until aromatic, mix well with fried meat.
  3. Pour in the seasoning sauce.  Stir to mix well.
  4. Add in water, bring to boil.  Add in the green and red capsicum/chillies.  Stir fry until cooked through, thicken with cornstarch water.
  5. Dish up to serve.

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