On this particular day I was craving some authentic Asian food for dinner but I wasn’t in the mood for cooking. So I took my sweet time looking at Teahouse paper menu that we have at home and made my careful selection of dishes I wanted to order. I made a list and everything! Picked up my phone and called Teahouse and come to find that they’re closed on a Monday! Argh, was so looking forward to eating their food but what a let down.
I’m getting so sick and tired of eating frozen food packaged food. It just doesn’t hit the spot. So since I needed to go to the post office anyway, I figured I might as well make a stop at the local Asian grocery store.
So in these scenarios where I’m about to cook dinner, I let my cravings guide me to what I intuitively want to eat and I decided to make a pork belly stir fry. I decided to cook stir fry just because I needed to incorporate more veggies into my diet since all these packaged food were depriving me of quality fresh ingredients.
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Serving Size: 4-5 | Prep Time: 15-20 minutes | Cook Time: 15-20 minutes
- Pork Belly (3 thick strips), sliced
- Korean BBQ sauce (1/4 cup)
- Oyster Sauce (3 tablespoons)
- Soy Sauce (2 tablespoons)
- Carrots (1), sliced
- Red Bell Pepper (1), sliced
- Yellow Onion (1), sliced
- Green Onion (3 stalks), sliced
- Cilantro (small handful), chopped
- Garlic (3 cloves), minced
- Ginger (1 thumb), minced
- Vegetable oil (1 tablespoon)
- Kale (2 stalks), chopped
- Salt to taste
- Lime (1)
- Over medium to high heat, drizzle vegetable oil into a wok or any deep casserole pan.
- When the oil is hot, add the minced garlic and stir.
- Once the garlic has turned slightly golden brown, add the minced ginger and stir.
- Then add the onion and stir until the layers of the onions have separated.
- Next add the sliced pork belly and stir occasionally until halfway cooked.
- Add the Korean BBQ sauce, oyster sauce, and soy sauce, then stir until well combined.
- Add sliced carrots and red bell peppers and stir until cooked.
- Turn off the stove and then add kale, green onion, and cilantro and stir. The residual heat from the meat and other veggies will cook the green leafy veggies.
- Platter and serve with squeezed lime and salt to taste and a side of rice.
If you have tried this recipe and would like to share it on social media, use the hashtag #recipesbykayklalor. I would love to see what you’ve made!