Equipment
- Mei Wok
Ingredients
- Pork Belly (thinly sliced) - roughly 0.5 lbs
- 4 medium sized bell peppers (1 red, 1 green, 1 yellow, 1 orange) - roughly 1 lb after they've been cleaned and cut to pieces.
- 1 small brown onion - roughly 0.5 lbs
- Vegetable Oil (or any oil with high smoking point) - 2 tbsp
- Oyster Sauce - 1 tbsp
- Sea salt - 0.5 tsp
PORK BELLY MARINADE:
- Cooking Rice Wine - 2 tbsp
- Soy Sauce - 1 tbsp
- Garlic Salt - 0.5 tbsp
- Sugar - 1 tsp
Instructions
- The pork belly I got was already cut into roughly 1 inch strips. If your pork belly came as a whole slab, cut it into roughly 1 inch strips, then thinly slice it to your desired thickness (ideally, you want it to be about the same size as the bell pepper pieces are going to be). Add all of the MARINADE ingredients to the sliced pork belly, mix well, and set aside.
- Remove the stem, core, and seeds of the bell peppers and cut them into pieces that are about the same size as the pork belly. Set aside.
- Cut the onion into pieces that are roughly the same size to slightly smaller than the bell peppers. Set aside.
- Oil the wok with 1 tbsp of vegetable oil, and set the wok on high heat. When the wok is just starting to smoke, add the pork belly and stir-fry until they're cooked. Dish out and set aside.
- Leaving the wok on high heat, add the remaining 1 tbsp of oil into the wok then add the onion and 0.5 tsp of sea salt. Stir-fry until the onions start to turn more translucent.
- Add the bell peppers and 0.5 tsp of sugar to the onions and stir-fry until the bell peppers are cooked to your preferred firmness/softness.
- Turn down the heat to medium. Add the pre-cooked pork belly and oyster sauce to the bell peppers, stir-fry until everything is mixed well.
- Dish and serve!
- NOTES:I love how pretty this dish looks with the "rainbow" of colors provided by the bell peppers. Of course you can always just make it with one kind of bell pepper, but I really think that, presentation aside, the mixture of the different peppers really brings a balance to the flavors of this dish. My experience is: the more color the better for both appearance AND flavor!
