Sweet & Salty Pork Belly With Snap Peas & Asparagus
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Sweet & Salty Pork Belly With Snap Peas & Asparagus
Recipe By Louis Tikaram
Ingredients
500 g Coles pork belly, thinly sliced
⅓ cup Coles Asia soy sauce
¼ cup rice wine vinegar
2 tsp granulated sugar
1 tsp Coles Asia sesame oil
1 tsp mirin
½ tsp Coles Chinese five spice
pinch salt & ground pepper
2 tbsp Squeaky Gate extra virgin olive oil
1 bunch asparagus, chopped into 2 cm batons
1 cup snap peas, top and tailed (can be fresh or frozen)
2 tbsp chopped green shallot
1 tsp red chilli flakes
½ cup picked coriander
Method
Thinly slice your pork belly into bite - sized pieces.
Whisk together your soy sauce, vinegar, sugar, sesame oil, mirin, Chinese 5-spice, salt and pepper. Pour the sauce over the pork belly and marinate for 3 hours or overnight.
Heat a wok on medium heat with 2 tablespoons of oil.
Pour the pork and the marinade into the pan, and stir-fry for 8 - 10 minutes over medium - high heat, stirring and tossing until the pork is cooked through and the sauce is turning glossy. Add the asparagus and snap peas and toss for an extra 2 minutes till they are just cooked and still have some crunch. Dish up and garnish with some picked coriander, chopped green shallot and chili flakes.
