Stir Fried Pork Belly with Green Peppers – Jiao Chao Rou

Stir Fried Pork Belly with Green Peppers - Jiao Chao Rou

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Jiao Chao Rou is a simple stir fry of pork and green peppers, it's extremely quick and easy. In fact, you can have this prepped and on the table in 15 minutes flat so it's perfect for a quick midweek dinner. It's also a great way to use up those green peppers in the fridge that you always have leftover from the bag!

Servings	Prep Time
2 people	5 minutes

Cook Time

5 minutes

Servings Prep Time 2 people 5 minutes

Cook Time 5 minutes

Stir Fried Pork Belly with Green Peppers - Jiao Chao Rou 1 2 3 4 5 Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Jiao Chao Rou is a simple stir fry of pork and green peppers, it's extremely quick and easy. In fact, you can have this prepped and on the table in 15 minutes flat so it's perfect for a quick midweek dinner. It's also a great way to use up those green peppers in the fridge that you always have leftover from the bag! Servings Prep Time 2 people 5 minutes Cook Time 5 minutes Servings Prep Time 2 people 5 minutes Cook Time 5 minutes

Ingredients

• 300 grams of pork belly strips cut into strips as thinly as possible (remove the thin hard layer of skin at the top before slicing but leave the fat on)
• 2 large green peppers deseeded and cut into chunks
• 2 long green chillis cut into large slices (optional)
• 3 cloves of garlic peeled and bruised
• 2 tbsp of Chinese light soy sauce Naturally brewed such as pearl river brand
• 1 bunch of spring onions cut into inch long pieces on the diagonal
• 1 tsp of corn flour
• ground white pepper or black if you don't have it
• toasted sesame oil for drizzling
• Oil for frying veg/sunflower/groundnut but not olive oil

Servings: people

Units:MetricUS Imperial

Instructions

1. Combine one tablespoon of soy sauce, the corn flour and the pepper with pork and mix well. Set aside.
2. Heat two tablespoons of oil in a wok over a high heat and toss in the pork. Sir fry for 3 minutes or until the pork has turned a nice dark colour. Remove the pork with a slotted spoon, leaving the oil.
3. You should be left with a mixture of fat and oil. Chuck in the peppers and the white parts of the onion and fry over high heat for three minutes, tossing the pan every so often. you want some 'char' on the peppers so don't move them continuously.
4. Revove the peppers with a slotted spoon. At this point you can remove some of the oil if you want to keep it a little healthier.
5. Throw the pork and peppers/onions back in the wok with the green parts of the onion and the other tablespoon of soy sauce. add a splash of water and cook for a minute, stirring to combine everything together.
6. Serve in bowls next to piles of steamed Jasmine rice.

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