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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Soak the dried preserved squid in warm water for 30 minutes until softened. Drain and slice.
2. 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.
3. Add minced garlic and ginger slices to the remaining oil in the wok. Stir-fry until fragrant.
4. Add the sliced preserved squid and celery to the wok. Stir-fry for 2-3 minutes.
5. 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.
6. Serve hot with steamed rice.

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