Photograph of the finished Pork Stir-Fried with Soy and Ginger

Vietnam · Thịt heo xào nước tương gừng

Pork Stir-Fried with Soy and Ginger

30 min Hands-on time + 20 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 1.4 kg
  • Photograph of Ginger Ginger 160 g
  • Photograph of Soy sauce Soy sauce 120 ml
  • Photograph of Sugar Sugar 60 g
  • Photograph of Onion Onion 2
  • Photograph of Mirin Mirin 80 ml
  • Photograph of Oil Oil 100 ml
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Slice the pork belly into thin slices (3 mm thick) and marinate with soy sauce and mirin for 20 minutes.
  2. 2 Squeeze out the ginger juice and reserve some of the shredded ginger.
  3. 3 Fry the meat slices in a dry pan for 5 minutes until the fat renders out, then drain off the excess fat.
  4. 4 Draining excess fat is crucial for a flavorful stir-fry that isn't greasy; keeping all the fat will result in an oily dish.
  5. 5 Sauté the onions in the remaining fat for 2 minutes, then add the meat.
  6. 6 Pour in the marinade with ginger water and sugar, then simmer for 4 minutes until reduced. Sprinkle with shredded ginger and chopped scallions.
Start cooking