Crispy Potato and Pork Belly Stir-Fry

Ingredients

• 3 potatoes (peeled and diced)
• 0.75 lb pork belly (cut into small pieces)
• 2 spring onions (chopped, divided)
• 1 inch fresh ginger (sliced or chopped for marinade)
• 1 tbsp cooking wine (Shaoxing wine or similar)
• 1 tbsp light soy sauce
• 1 tsp oyster sauce
• 1 tbsp cornstarch (to coat the pork)
• 2 clove garlic (minced)
• parsley (for seasoning)
• salt (to taste)
• 2 tbsp cooking oil (for frying)

Steps

1. 1

   Peel and dice the potatoes into small, even cubes. Cut the pork belly into small bite-sized pieces.

2. 2

   In a bowl, combine the pork belly pieces with chopped spring onions, ginger, cooking wine, light soy sauce, and a little oyster sauce. Let it marinate for 5 minutes.

3. 3

   Remove the pieces of onion and ginger from the pork. Add a spoonful of cornstarch to the pork and toss until evenly coated to ensure a crispy texture.

4. 4

   Heat a pan over low heat with a little oil. Fry the pork belly pieces until they are golden brown and crispy. Remove the pork from the pan and set aside.

5. 5

   In the same pan (using the rendered pork fat), add the diced potatoes. Cook until the potatoes are golden and crispy on the outside and soft on the inside.

6. 6

   Return the crispy pork to the pan with the potatoes.

7. 7

   Season the mixture with minced garlic, parsley, salt, or your favorite seasoning.

8. 8

   Add the remaining chopped spring onions and stir everything together for about a minute until fragrant and well-combined.

Notes

Removing the ginger and onion after marinating prevents them from burning during the high-heat frying process. If using frozen pre-boiled pork belly as mentioned in the comments, ensure it is thoroughly dried before frying to achieve crispiness.

Nutrition per serving

• main course
• pork belly
• potatoes
• stir-fry
• crispy
• easy dinner
• budget-friendly