Pork Belly & Cola Stir Fry
Aromatic pork belly slices wok-fried until crispy & served in a caramelised cola sauce.
Ingredients
For the pork belly
1 tbsp sunflower or vegetable oil
300g pork belly
3 garlic cloves
1 thumb-sized piece ginger
3 spring onions
Handful fresh coriander and sliced red chillies, to garnish
The Poaching Liquid
1 star anise
1 cinnamon stick
2 bay leaves
1 tbsp fennel seeds
2 cloves
1 tsp salt
The Sauce
1 tbsp tomato purée
1 tsp English mustard
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp runny honey
150ml cola
Method
Preparation
Fill a saucepan ⅔ the way up with hot water along with all ‘The Poaching Liquid’ ingredients and bring to a boil. Turn the heat down to low and allow to simmer. Cook for at least 15 minutes if you just want a quick meal, however if you want to make the pork more succulent and soft, poach for 45 minute to an hour, topping up with hot water when needed.
Once poached, drain and pat dry on a clean tea towel, allow to cool and then slice into thin slices.
Meanwhile, roughly chop the ginger, garlic and then slice the spring onions and chilli into rough chunks and set aside for later.
To make the cola sauce, mix the ingredients together in a bowl and set aside.
Build your Wok Clock: Pork at 12, then your chopped garlic, ginger, spring onions, and sauce.
Cooking
Heat 1 tbsp oil in a wok or large frying pan over a medium-heat. Add the pork and fry on one side for about 2 minutes, or until well browned, then flip over and cook on the other side until browned and crisp. (Take care as the fat may spit).
Add the chopped garlic, ginger and spring onions and fry with the pork for 10–20 seconds, stirring and tossing together. Pour ‘The Sauce’ all over the pork and bring to a vigorous boil for 1–2 minutes, turning the pork to coat in the sticky sauce.
Serve topped with fresh coriander and sliced chillies.
How To Make Pork Belly & Cola Stir Fry
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!
For the pork belly
1 tbsp sunflower or vegetable oil
300g pork belly
3 garlic cloves
1 thumb-sized piece ginger
3 spring onions
Handful fresh coriander and sliced red chillies, to garnish
The Poaching Liquid
1 star anise
1 cinnamon stick
2 bay leaves
1 tbsp fennel seeds
2 cloves
1 tsp salt
The Sauce
1 tbsp tomato purée
1 tsp English mustard
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp runny honey
150ml cola
Preparation
Fill a saucepan ⅔ the way up with hot water along with all ‘The Poaching Liquid’ ingredients and bring to a boil. Turn the heat down to low and allow to simmer. Cook for at least 15 minutes if you just want a quick meal, however if you want to make the pork more succulent and soft, poach for 45 minute to an hour, topping up with hot water when needed.
Once poached, drain and pat dry on a clean tea towel, allow to cool and then slice into thin slices.
Meanwhile, roughly chop the ginger, garlic and then slice the spring onions and chilli into rough chunks and set aside for later.
To make the cola sauce, mix the ingredients together in a bowl and set aside.
Build your Wok Clock: Pork at 12, then your chopped garlic, ginger, spring onions, and sauce.
Cooking
Heat 1 tbsp oil in a wok or large frying pan over a medium-heat. Add the pork and fry on one side for about 2 minutes, or until well browned, then flip over and cook on the other side until browned and crisp. (Take care as the fat may spit).
Add the chopped garlic, ginger and spring onions and fry with the pork for 10–20 seconds, stirring and tossing together. Pour ‘The Sauce’ all over the pork and bring to a vigorous boil for 1–2 minutes, turning the pork to coat in the sticky sauce.
Serve topped with fresh coriander and sliced chillies.
How To Make Pork Belly & Cola Stir Fry
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!