Posted on Sun 5th December 2021
Pork Belly & Cola Stir Fry
Aromatic pork belly slices wok-fried until crispy & served in a caramelised cola sauce.
Cuisine
Chinese
Time
1 hr
Servings
2 people
![recipe](https://school-of-wok.s3.eu-west-2.amazonaws.com/recipes/show_images/d830ef42428847c19f05db9cd09b8b22.jpg)
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 pork belly, 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.