Hakka-Style Stir-Fry with Pork and Squid Recipe
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
1/2 pound boneless pork belly
Kosher salt
2 tablespoons vegetable, peanut, or canola oil
2 cloves garlic, thinly sliced
1-inch piece ginger, peeled and thinly sliced to matchsticks
1 small carrot, peeled and julienned
1 cup Chinese celery, cut to 2-inch long pieces
2 scallions, sliced on a bias into 1-inch pieces.
2 tablespoons Asian rice wine
2 teaspoons soy sauce
1/4 pound cleaned squid, tentacles removed and bodies sliced thinly lengthwise into strips
Directions
Bring a small pot of lightly salted water deep enough to submerge the pork to a boil. Drop in the pork belly and simmer for 20 minutes. Drain and let cool. Once cool enough to handle, slice pork thinly lengthwise into 1/4-inch slices. Heat oil in a large skillet or wok over medium high heat until shimmering. Add the garlic and ginger and cook, stirring occasionally, until sizzling-hot and fragrant, about 10 seconds. Stir in the pork belly and toss briskly for about 1 minute. Stir in the carrot, celery, and scallions and cook, stirring frequently, until the vegetables are just crisp-tender, about 1 minute. Add the rice wine and soy sauce and cook, stirring, until bubbling, about 30 seconds. Stir the squid and cook, stirring, just until squid turns opaque, about 1 minute. Remove from heat and season to taste with salt and more soy sauce as necessary. Serve immediately.