Stir-Fried Pork Belly with Fermented Rice

Name: Stir-Fried Pork Belly with Fermented Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 400 g Pork belly (cut into slices 3.3 cm long, 2.6 cm wide, and 1.3 cm thick); 15 g Peanut oil; 40 g Fermented rice mash; 5 g Minced ginger; 0.5 g Five-spice powder; 10 g Shaoxing wine; 50 g Sugar; 100 g Shrimp oil; 5 g MSG; 250 g Superior stock

A signature Fujian (Min) dish showcasing the classic fermented rice-lees flavor, with a pale rosy hue, crisp-tender texture, and a rich aromatic finish.

50 min

Easy

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Stir-Fried Pork Belly with Fermented Rice

Ingredients

Pork belly (cut into slices 3.3 cm long, 2.6 cm wide, and 1.3 cm thick) 400 g

Peanut oil 15 g

Fermented rice mash 40 g

Minced ginger 5 g

Five-spice powder 0.5 g

Shaoxing wine 10 g

Sugar 50 g

Shrimp oil 100 g

MSG 5 g

Superior stock 250 g

Instructions

Blanching

Rinse the pork belly clean and cut it into slices 3.3 cm long, 2.6 cm wide, and 1.3 cm thick. Blanch briefly in a pot of boiling water, then remove and drain well.

Stir-frying and simmering

Place a wok over high heat, add the peanut oil, and heat until moderately hot. Add the minced ginger, fermented rice mash, and pork slices together and stir-fry until richly fragrant. Add the shrimp oil, sugar, Shaoxing wine, and five-spice powder, toss a few times, then pour in the superior stock. Cover and simmer for 30 minutes. Finally, season with MSG, plate, and serve.