Pork Main Asian

Crispy pork belly stir fry with white garlic chives and shiitake mushrooms

Name: Pork belly stir fry recipe
Yield: 4
Cuisine: /asian
Ingredients: 10 whole dried shiitake mushrooms; 40.00 ml vegetable oil; 9 garlic cloves, crushed; 40.00 ml mushroom sauce (we used Healthy Boy); 20.00 ml each soy sauce; 1 tsp white pepper; 250g Chinese-style crispy pork belly, cut into bite-sized pieces; 1 bunch white garlic chives (from Asian grocers, cut into 5cm lengths; 20.00 ml Chinese rice wine (shaohsing); Crispy fried garlic and steamed rice, to serve

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Crispy pork belly stir fry with white garlic chives and shiitake mushroom

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by Narin Kulasai

CHEF

Feb 27, 2024

“This is a family recipe, which celebrates the cooking techniques that Chinese migrants brought to Thailand. Chinese and Thai people celebrate Lunar New Year together, and we developed this recipe for our Chinese friends. A top tip is to stir-fry the garlic chives at a very high heat for a short period, to let the chives stay crunchy.” – Narin Kulasai

10 whole dried shiitake mushrooms
2 tbs vegetable oil
9 garlic cloves, crushed
2 tbs mushroom sauce (we used Healthy Boy)
1 tbs each soy sauce and sesame oil
1 tsp white pepper
250g Chinese-style crispy pork belly, cut into bite-sized pieces
1 bunch white garlic chives (from Asian grocers, cut into 5cm lengths
1 tbs Chinese rice wine (shaohsing)
Crispy fried garlic and steamed rice, to serve

Method

1.

Place dried shiitake in a medium bowl, cover with 2 cups (500ml) water and set aside for 1 hour to soak, placing a small plate on mushrooms to make sure they are fully submerged. Drain shiitake over a measuring jug to catch soaking liquid (you’ll need 1 cup, or 250ml). Thickly slice mushrooms.
2.

Heat vegetable oil in a large wok or frypan over high heat. Stir-fry mushroom for 3 minutes or until golden. Add garlic and stir-fry for 1 minute until golden. Add 1 cup (250ml) reserved mushroom soaking liquid, mushroom and soy sauces, sesame oil and white pepper. Bring to the boil, then reduce heat to medium-low and simmer for 10 minutes or until sauce is reduced by half.
3.

Add pork belly, garlic chives and Chinese rice wine, then increase heat to high and stir-fry for 30 seconds. Sprinkle with crispy garlic and serve with steamed rice.