Stir-fried Pork Belly with Leeks
This is a high-heat operation. If your meat is too thick, it will turn rubbery before the fat renders; if your pan isn't hot enough, the pork will stew in its own grease instead of searing.
Freeze the meat for easier slicing.
Pork belly is difficult to slice thin when it's soft. Keep it in the freezer for 30 minutes before cutting to achieve consistent, wafer-thin strips.
- Carbon steel wok or heavy-bottomed skillet
- Sharp chef's knife
- Metal spatula
What goes in.
- 1/2 lbpork belly, thinly sliced
- 2 largeleeks, white and light green parts, sliced at an angle
- 1 tbspneutral oil
- 1 tbsplight soy sauce
- 1 tspdark soy sauce
- 1 clovegarlic, smashed
Don't rush the sear
Lay the pork strips in a single layer in the uncrowded wok. Leave them undisturbed until the bottom browns and releases its own oil; only then should you flip.
The method.
Render the fat
Heat the wok over medium-high heat. Add the oil and the pork belly. Let it sit for 2 minutes without moving, then stir-fry until the fat is clear and the edges start to curl and crisp.
Aromatize
Push the pork to the sides of the wok. Drop the smashed garlic into the center pool of rendered fat. Fry for 30 seconds until fragrant.
Add leeks
Toss in the sliced leeks. Increase to high heat and stir constantly. You want the leeks to soften and absorb the pork fat without turning into mush.
Season
Pour the light and dark soy sauce around the rim of the wok so it sizzles before hitting the meat. Toss everything together for 60 seconds and remove from heat immediately.
Other turns to take.
Spicy Version
Add two dried red chilies to the oil alongside the garlic.
Fermented Bean
Add one tablespoon of doubanjiang (spicy bean paste) with the garlic for a deeper, saltier profile.
When it doesn't go to plan.
Pat the pork dry with paper towels before slicing to prevent splattering.
If the wok becomes too dry, add a splash of water or rice wine to deglaze the bottom.
The dark soy sauce is mostly for color; don't over-pour or it will taste bitter.
The ones that keep coming up.
Can I use bacon instead?
Bacon is cured and usually smoked, which will drastically change the flavor. It is also significantly saltier, so skip the added soy sauce if you go this route.
How do I know the pork is cooked?
The meat will lose its pink translucent look and turn opaque, while the fat will become golden and slightly chewy.
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