Twice-Cooked Pork Belly Stir-Fry Recipe
Prep Time:
2 minutes
Cook Time:
30 minutes
Servings:
4 servings
Ingredients
  • ½ cup teriyaki sauce
  • 3 tablespoons mirin
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon cornstarch
  • 1 pound pork belly, diced
  • 14 ounces banh canh noodles, or other stir-fry noodle
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, sliced
  • 7 ounces baby corn, halved
  • 7 ounces snow peas
  • 2 cloves garlic, minced
  • 1 thumb fresh ginger, minced
  • 1 pinch chile flakes
Directions
  1. In a bowl, add the teriyaki sauce, mirin, soy sauce, honey, and cornstarch.
  2. Mix well and set to one side.
  3. Boil a large saucepan of water.
  4. Add the diced pork belly to the boiling water and cook for 8–10 minutes.
  5. Drain the pork belly and set to one side.
  6. Boil a fresh saucepan of water.
  7. Add the noodles and cook for 10 minutes, or according to the packet instructions, until just soft.
  8. Drain and set aside.
  9. Heat the vegetable oil in a wok or frying pan to a medium-high heat.
  10. Stir-fry the pork belly for 6–8 minutes, until crisp and golden.
  11. Remove from the pan and set to one side.
  12. Add the bell pepper, baby corn, and snow peas, and stir-fry for 2–3 minutes.
  13. Add the garlic, ginger, and chile flakes to the pan and fry for 1–2 minutes, until fragrant.
  14. Add the teriyaki sauce mixture to the pan along with the crispy pork and noodles.
  15. Stir-fry everything for 1–2 minutes, making sure the noodles are well coated with the sauce.
  16. Serve immediately.