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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. 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.
2. 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.
3. Heat the vegetable oil in a large wok or frying pan over high heat until it shimmers.
4. Add the pork belly slices and stir-fry for 3-4 minutes until cooked through and slightly caramelised. Remove and set aside.
5. In the same wok, add more oil if needed. Stir-fry the carrot cubes for 2 minutes until beginning to soften.
6. Add the minced garlic and ginger, then stir-fry for 30 seconds until fragrant.
7. Add all the bell pepper pieces and continue stir-frying for 2-3 minutes until they are crisp but tender.
8. Return the cooked pork belly to the wok and toss everything together.
9. Pour the prepared sauce over the mixture and toss continuously for 1-2 minutes until the sauce thickens and coats all ingredients evenly.
10. Taste and adjust the seasoning if necessary. Plate and serve immediately with steamed white rice.

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