Amazing Pork Belly & Cola Stir Fry

600g pork belly, skin on
Water, for poaching

Aromatics

1 thumb-size piece ginger, roughly bashed
3 garlic cloves, roughly bashed
1 red chilli, roughly chopped
2 spring onions, cut into chunks

Handful fresh coriander, to garnish

The Sauce

1 tablespoon tomato paste
1 tablespoon dark soy sauce
2 tablespoons light soy sauce
1 tablespoon honey
1 teaspoon English mustard
Pinch salt
150-200ml cola
Splash reserved pork poaching liquid

PREPARATION

1. Bring a pot of water to the boil and poach the pork belly for 15 minutes minimum, ideally 40-45 minutes for extra tenderness. Remove and cool slightly in cold water.
2. Slice the pork belly into thin pieces, keeping the skin attached.

COOKING

1. Heat a wok over high heat. Add the pork belly slices in a single layer with no added oil. Sear until golden and crisp on one side, then turn and crisp the other side. Reduce to medium heat as fat renders.
2. Push pork slightly to one side. Add ginger, garlic and chilli to the wok and allow them to char lightly. Add spring onions.
3. In a bowl mix tomato paste, dark soy, light soy, honey, mustard and a pinch of salt.
4. Increase the heat and pour the sauce into the wok. Toss quickly so it caramelises and coats the pork. Allow it to become sticky and glossy.
5. When the wok is smoking hot and the sauce is just about to catch, pour in enough cola to come halfway up the pork. Add a splash of reserved poaching liquid if desired.
6. Stir gently and allow the sauce to reduce until thick and sticky, clinging to each slice of pork.
7. Garnish with fresh coriander and serve immediately.

School of Wok Tips

• Poaching first tightens the fat and helps the pork crisp faster in the wok.
• Do not overcrowd the wok or the pork will steam instead of sear.
• Let the sauce caramelise before adding cola to build deeper flavour.
• Use high heat confidently but reduce before it burns. Timing is key.

FAQs

Why poach the pork first?
Poaching tenderises the meat and tightens the fat so it crisps more effectively when stir fried.

Does the dish taste very sweet?
No? The tomato paste, soy and mustard balance the cola so it becomes savoury and sticky rather than overly sweet.

Can I use pork belly without skin?
Yes? It will still be delicious but you will miss some of the crisp texture from the skin.