Spicy & Sweet Dubanjiang Pork Belly Stir-fry: The Ultimate Rice & Drink Companion!
Spicy & Sweet Dubanjiang Pork Belly Stir-fry: The Ultimate Rice & Drink Companion!
An Irresistible Chinese-Inspired Pork Belly Stir-fry Made with Rich Dubanjiang Sauce
Enjoy a restaurant-quality Chinese-style pork belly stir-fry right at home! The delightful combination of pungent garlic, sweet cabbage, and savory pork belly, enhanced by a spicy and sweet dubanjiang sauce, makes this dish perfect as both a hearty side for rice and a fantastic appetizer for drinks. Create a simple yet special meal.
Addictive Dubanjiang Sauce (for 2-3 servings)- 1/4 cup Doubanjiang (Spicy Bean Paste)
- 1/4 cup Oyster Sauce
- 1/4 cup Cooking Wine (e.g., Mirin)
- Pinch of Black Pepper
- 1 tsp Sugar
Tenderizing Pork Belly Marinade- 250g Pork Belly
- 1 tsp Ginger Juice
- 1 tsp Cooking Wine (e.g., Mirin)
Crisp Vegetables & Aromatic Finish- 200g Cabbage
- 5 cloves Garlic
- 20g Scallions (Green Onions)
- 1 tsp Sesame Oil
- Sesame Seeds
- 250g Pork Belly
- 1 tsp Ginger Juice
- 1 tsp Cooking Wine (e.g., Mirin)
Crisp Vegetables & Aromatic Finish- 200g Cabbage
- 5 cloves Garlic
- 20g Scallions (Green Onions)
- 1 tsp Sesame Oil
- Sesame Seeds
Cooking Instructions
Step 1
First, prepare the pork belly. Cut the pork belly into bite-sized pieces, about 2cm wide. In a bowl, combine the cut pork belly with 1 tsp of ginger juice and 1 tsp of cooking wine. Gently toss to coat and let it marinate for 10 minutes. The ginger juice helps tenderize the meat and eliminate any gamey odors.
Step 2
Now, let’s make the star of the dish: the special dubanjiang sauce! In a bowl, mix together 1/4 cup doubanjiang, 1/4 cup oyster sauce, 1/4 cup cooking wine, a pinch of black pepper, and 1 tsp sugar. Stir well with a spoon. This amount is enough for 2-3 servings.
Step 3
Prepare the vegetables. Cut the cabbage into bite-sized pieces, similar in size to the pork belly, about 2cm wide. Cutting them too small might cause them to become mushy when stir-fried, so aim for a moderate size.
Step 4
Thinly slice the garlic cloves. Cut the scallions into lengths of about 3-4cm, roughly the width of a pinky finger. These will add a fresh, pungent aroma.
Step 5
Heat a frying pan over medium heat and add 1-2 tablespoons of cooking oil. Add the sliced garlic and stir-fry until fragrant, then add the marinated pork belly. Cook until it’s nicely browned. It’s important to cook the pork belly over medium-low heat to prevent burning.
Step 6
When the pork belly is almost cooked through, add 2-3 tablespoons of the prepared dubanjiang sauce to the pan and stir-fry everything together. Continue to cook for another 1-2 minutes until the sauce is well absorbed by the pork belly. Then, remove the pork belly and set it aside on a plate. (Don’t discard the oil and drippings left in the pan!)
Step 7
Wipe the pan clean with a paper towel or rinse it out, then place it back over medium heat with a little cooking oil. Add the sliced cabbage and stir-fry for 2-3 minutes, keeping it slightly crisp. Tip: Adding some of the reserved pork belly drippings from step 5 while stir-frying the cabbage will significantly enhance the flavor.
Step 8
Once the cabbage starts to soften slightly, return the cooked pork belly to the pan. Stir-fry everything together. Add another 1-2 tablespoons of the dubanjiang sauce and mix well to ensure even seasoning. If you feel it needs more flavor, add a bit more sauce to adjust to your taste. Cooking until nicely coated and slightly saucy is key.
Step 9
Just before turning off the heat, drizzle in 1 tsp of sesame oil and add the chopped scallions. Give it a quick toss to combine. This adds a wonderful aroma and finishes the dish beautifully.
Step 10
Transfer the finished pork belly stir-fry to a serving plate, arranging it nicely. Finally, sprinkle a generous amount of sesame seeds over the top for a delightful finish. Enjoy this delicious dubanjiang pork belly stir-fry with a hot bowl of rice!
