Garlic scapes are tough enough to need a head start, so they are blanched in salted water with the carrot for a minute before they ever see the pan. The pork belly is cooked the other way round: dry in the pan, skin side down, until the fat runs and the edges go gold, and the aromatics are then fried in that fat rather than in fresh oil.
Chinese · Main
Pork Belly Stir Fried With Garlic Scapes and Carrot
Garlic scapes and carrot blanch in salted water first, then join pork belly that has been rendered until its edges crisp, with soy, dark soy and a spoon of chili sauce.
- Prep15 min
- Cook10 min
- Serves3
- LevelEasy
Ingredients
| 200 g | pork belly , cut into thick strips |
| 300 g | garlic scapes , cut into lengths |
| 1 piece | carrot , cut into batons |
| 2 slices | ginger , shredded |
| 3 cloves | garlic , shredded |
| 1 tbsp | Shaoxing rice wine |
| 1 tbsp | light soy sauce |
| 0.5 tbsp | dark soy sauce |
| 1.5 tbsp | Sichuan chili sauce |
| to taste | chicken bouillon powder |
| to taste | salt |
| as needed | cooking oil |
Method
- Shred the ginger and garlic, cut the scapes into short lengths and the pork belly into thick strips.
- Bring a pan of water to the boil, add a little salt, then the scapes and the carrot batons, blanch briefly and drain well.
- Heat a little oil in a wok, add the pork belly and let it render until the fat runs out and the edges are golden.
- Add the ginger and garlic and fry until fragrant.
- Pour in the rice wine, light soy and dark soy and toss to coat the pork evenly.
- Add the drained scapes and carrot and stir-fry for a minute or two.
- Stir through the chili sauce and the chicken bouillon, toss once more and take the pan off the heat.
Notes
- Blanch the scapes only briefly. Left longer they go limp and take on water instead of staying crisp.
- The chili sauce is already salty, so taste before adding any salt at the end.
- Cut the pork belly thick. Thin slices render to nothing before the edges have a chance to brown.
Ratios and technique checked against 年轻的心hxez on Douguo (五花肉炒蒜苔). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.