Stir-Fried Pork Belly with Lettuce Stems
A quick and flavorful Chinese stir-fry featuring tender, golden pork belly paired with crisp lettuce stems. This simple dish comes together in under 30 minutes and makes a perfect weeknight dinner.
Story
This classic Chinese home cooking dish balances the rich, savory pork with the fresh, slightly bitter crunch of lettuce stems. The quick blanching step ensures the vegetables stay crisp while removing any bitterness.
Ingredients
pork belly
200g, thinly sliced
lettuce stems
300g, sliced into diagonal pieces
vegetable oil
2 tablespoons
salt
1/2 teaspoon
chicken powder
1/4 teaspoon
water
1/4 cup
Instructions
1
Prep the lettuce stems
Slice the lettuce stems into thin diagonal pieces, about 1/4 inch thick. Bring a pot of water to a rolling boil. Add the slices and blanch for exactly 40 seconds—they should still have a nice crunch. Drain well and set aside.
2
Cook the pork belly
Heat oil in a wok or large skillet over medium-high heat until shimmering. Add the pork belly slices in a single layer. Fry without stirring for 1-2 minutes until the bottom side turns golden, then stir and cook another 2 minutes until evenly golden and crispy. The fat should be rendered and the meat nicely caramelized.
3
Combine and finish
Add the drained lettuce stems to the wok with the pork. Toss everything together over high heat for about 1-2 minutes. Add the salt and pour in the water—it will create a burst of steam that helps everything cook evenly. Remove from heat, sprinkle the chicken powder over top, and give it one final toss. Serve immediately while hot.
