Stir-fried Pork Belly with Preserved Squid and Celery鹹香魷魚炒五花肉
A classic Cantonese home-style dish featuring savory preserved squid, tender slices of pork belly, and crisp celery, stir-fried together to create a delightful balance of textures and flavors. The unique aroma of preserved squid enhances the dish's umami profile.
01Ingredients
- 300g pork belly
- 50g dried preserved squid
- 200g celery
- 3 cloves garlic
- 10g ginger
- 2 tbsp cooking oil
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 0.5 tsp sugar
- 0.25 tsp white pepper
Nutrition (per serving)312kcal
- Protein22.5g
- Carbs5.2g
- Fat23.1g
Fiber 0.9 gSodium 562 mg
02Steps
- Soak the dried preserved squid in warm water for 30 minutes until softened. Drain and slice.
- Heat cooking oil in a wok over medium-high heat. Add pork belly slices and stir-fry until slightly browned and fat renders out. Remove pork belly from the wok, leaving some oil.
- Add minced garlic and ginger slices to the remaining oil in the wok. Stir-fry until fragrant.
- Add the sliced preserved squid and celery to the wok. Stir-fry for 2-3 minutes.
- Return the cooked pork belly to the wok. Add soy sauce, oyster sauce, Shaoxing wine, sugar, and white pepper. Stir-fry vigorously to combine all ingredients and sauces evenly.
- Serve hot with steamed rice.
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