It is a dish I cook over and over again in my kitchen. It is very simple, quick to make but loaded with tons of great flavors. Whenever I don’t want to spend a lot of time cooking, I stir fry some pork belly with slightly dried daikon.
Pork belly is perfect for stir fry. The daikon has been slightly dehydrated before cooking, which produces an extra crunchy texture.
1/2 pound pork belly, thinly sliced
1 large daikon (sold in any Asian grocery stores)
a handful dry chili peppers, cut into small pieces
1 teaspoon Sichuan peppercorns
2 gloves of garlic, peeled and minced
1 small piece of ginger root, minced
1 to 2 teaspoons oyster sauce
1 tablespoon rice cooking wine
3 to 4 tablespoons soy sauce
1 teaspoon dark soy sauce
freshly ground black pepper
salt to taste
2 to 3 tablespoons vegetable oil
Clean and peel the daikon. Cut it into 3 mm thin slices.
Dehydrate daikon slices in a food dehydrator for about 4 hours. The time needed here shall be adjusted according to daikon slices’ thickness and freshness.
If you don’t have a food dehydrator, that is ok. Just leave them in a sunny spot in your backyard or deck for half to a full day. That shall do too.
Thinly slice the pork belly
Heat a cast iron wok over high heat. Add oil, and then minced ginger, garlic, Sichuan peppercorns and dry chili peppers. Sautee the spices in oil for a few seconds. Add pork belly.
Stir fry until pork belly begins to turn golden brown. Add black pepper, daikon, rice cooking wine, soy sauce, oyster sauce, dark soy sauce and salt.
Continue to stir fry over high heat for 3 to 4 minutes.
Everything in the wok should be evenly coated with shiny, dark golden sauce.
Remove from heat and serve immediately.