Sea Vegetable & Pork Belly Stir-Fry
A quick, satisfying Chinese stir-fry pairing silky sea vegetable with crispy pork belly, all brought together with a rich oyster sauce glaze. The sea vegetable gets a quick blanch first to smooth out its texture, then tossed in the wok with savory seasonings.
Story
This classic home-style dish combines the briny depth of sea vegetable with the satisfying richness of pork belly. The oyster sauce acts as a savory bridge, tying all the flavors together into one delicious bite.
Ingredients
dried sea vegetable
100g
pork belly
150g
garlic chives
80g
oyster sauce
2 tablespoons
light soy sauce
1 tablespoon
vegetable oil
2 tablespoons
garlic cloves, minced
2
sugar
1/2 teaspoon
water
as needed
Instructions
1
Prep the sea vegetable
Cut the dried sea vegetable into 2-inch pieces. Bring a pot of water to a boil, add the vegetable, and blanch for 2-3 minutes. Drain and rinse several times with cold water until the water runs clear and the texture feels smooth. Set aside.
2
Slice the proteins and aromatics
Cut the pork belly into thin strips. Wash the garlic chives and trim them to 2-inch lengths. Have the minced garlic ready near your wok.
3
Crisp up the pork
Heat vegetable oil in a wok over medium-high heat. Add the pork belly strips and cook until they release their fat and turn golden and crispy, about 3-4 minutes.
4
Add garlic and sea vegetable
Push the pork to the sides of the wok. Add the minced garlic to the center and sizzle for 30 seconds until fragrant. Add the blanched sea vegetable and toss everything together for 1-2 minutes.
5
Season and finish
Pour in the oyster sauce, light soy sauce, and sprinkle the sugar. Toss to coat evenly. Add the garlic chives and stir-fry for another minute until just wilted. Serve hot over steamed rice.
