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Pork Belly & Cola Stir Fry

Prep: 45 mins

Cook: 15 mins

Aromatic pork belly slices wok-fried until crispy & served in a caramelised cola sauce.

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/5½fl oz 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.

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/5½fl oz 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.

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!

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