Thai Crispy Pork Belly and Tenderstem® Stir-Fry
Created by Chanitra Limpiroj
I love cooking different kinds of foods, though Mediterranean is possibly my favourite to cook. A big lover of olives, tomatoes, various cheeses and seafood!
- Created by Chanitra Limpiroj
- 20 mins preparation
- 20 mins cooking
- Serves 2
A Thai inspired spicy concoction of crispy pork belly with Tenderstem®, stir-fried in chilli, garlic and basil.
- 1 Pork Belly
- 1 Chilli, roughly chopped
- 2 Garlic cloves, finely chopped
- 1/2 an Onion, sliced
- A handful of sweet Basil, torn
- 2 tbsp of Oyster sauce
- 2 tbsp of Dark soya sauce
- 150ml of Chicken stock
- 1 tbsp of Honey
- 4 tbsp of vegetable oil, to fry with
- 1 tsp of salt
Step one: Boil a pan of water. Drop the pork belly into the water with salt, cover and boil for 10 minutes.
Step two: Heat the oil in a wok. Once hot, drop the pork belly into the wok and fry until browned and crispy. Drain and put aside to cool slightly, keeping a bit of the oil.
Step three: Drop the onions and fry until transparent, then add the garlic and the chilli. Fry for a bit longer but ensure garlic does not burn. Add the Tenderstem® and cook for a couple more minutes.
Step four: Add the oyster sauce, soya sauce and honey, and stir fry for a couple of minutes, then add the chicken stock. Lower heat and simmer, whilst you cut the pork belly into chunks along with the basil. Put the pork belly in and turn the heat back up. Coat the pork in the sauce.
Serve immediately over rice or on it's own. Enjoy!