Stir-fried Pork Belly with Colourful Peppers and Carrots彩椒紅蘿蔔炒五花腩
A vibrant and flavourful Cantonese stir-fry featuring tender pork belly cooked with crisp colourful bell peppers and sweet carrots. The ingredients are wok-tossed with a savoury soy-based sauce, garlic, and ginger, creating a dish that is both visually appealing and delicious.
01Ingredients
- 500g pork belly
- 150g red bell pepper
- 150g yellow bell pepper
- 150g orange bell pepper
- 200g carrot
- 4 cloves garlic
- 15g fresh ginger
- 2tbsp soy sauce
- 1tbsp oyster sauce
- 1tsp sesame oil
- 1tbsp vegetable oil
- 0.5tsp white pepper powder
- 1tsp cornstarch
Nutrition (per serving)456kcal
- Protein24.3g
- Carbs12.8g
- Fat35.2g
Fiber 2.1 gSodium 512 mg
02Steps
- Slice the pork belly into thin strips. Dice the carrots into small cubes. Cut the red, yellow, and orange peppers into roughly equal-sized squares. Mince the garlic and ginger.
- In a small bowl, combine soy sauce, oyster sauce, sesame oil, white pepper powder, and cornstarch with 3 tablespoons of water to create the sauce. Set aside.
- Heat the vegetable oil in a large wok or frying pan over high heat until it shimmers.
- Add the pork belly slices and stir-fry for 3-4 minutes until cooked through and slightly caramelised. Remove and set aside.
- In the same wok, add more oil if needed. Stir-fry the carrot cubes for 2 minutes until beginning to soften.
- Add the minced garlic and ginger, then stir-fry for 30 seconds until fragrant.
- Add all the bell pepper pieces and continue stir-frying for 2-3 minutes until they are crisp but tender.
- Return the cooked pork belly to the wok and toss everything together.
- Pour the prepared sauce over the mixture and toss continuously for 1-2 minutes until the sauce thickens and coats all ingredients evenly.
- Taste and adjust the seasoning if necessary. Plate and serve immediately with steamed white rice.
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