Thirty minutes! That’s all the the time it takes to prepare Salt and Pepper Pork Belly. A delicious and satisfying dish, and NO-FUSS seasoning too!
Pork belly, you can never go wrong with it. That should be made into a bumper sticker, right?! No, seriously. You can cook pork belly in so many ways, season or marinate it with almost anything, and it will always turn out good. (Well, not unless it’s burnt and dried as a charcoal 🙁 ).
Growing up, it’s normal to have a pork belly dish on the table for every special occasion or festivity. But more than that, I think it’s one of those dishes that you know you shouldn’t eat too much, but you just cannot stop eating anyway…?
Slow cooking is one of my favorite ways to cook pork belly. But in those days when you are short for time, this dish, salt and pepper pork belly, would be your best friend. All you need is salt and pepper to season it, some garlic, chilies and spring onions – oh, and sesame oil.
HOW TO MAKE SALT AND PEPPER PORK BELLY
DO I REALLY NEED A WOK TO PREPARE SALT AND PEPPER PORK?
You can use a wok, a Dutch oven or a frying pan to cook this dish. I have used all of them – and the result is always great.
Nowadays though, I tend to reach for my wok when I prepare this dish. (Yep, I finally managed to tame that beast! 🙂 )
IS THERE A SUBSTITUTE FOR GREEN ONIONS?
If you don’t have green onions, you can use shallots as well. Just make sure you keep an eye on them, because they tend to burn fast.
As for the chilies, if you don’t have fresh ones, chili flakes would do just fine. (Although, it’s lovely to see bits of fresh red chilies on the plate.)
WHAT TO SERVE WITH SALT AND PEPPER PORK BELLY?
I always serve this dish with rice; either saffron or coriander rice would be good (in my opinion). If you haven’t tried Saffron Rice yet, you are missing out on something. 🙂
IF YOU’RE LOOKING FOR MORE STIR-FRY RECIPES, CHECK OUT THESE POSTS –
Lastly, you can finish these meals with another easy and authentic Asian dessert, Thai Black Beans in Coconut Milk.
VIDEO ON HOW TO MAKE SALT AND PEPPER PORK BELLY
- 1/2 kilo (or 500 grams) pork belly, without skin and bone
- 2 small cloves garlic, minced
- 3 stalks spring onions, sliced thinly (use only the light part and save some for garnish)
- 1 to 2 chilies
- 1 to 2 tsp sesame oil
- 1 to 1 1/2 tsp sea salt (or salt flakes)
- 1/4 to 1/2 tsp ground black pepper
Slice the pork belly into thin squares. Keeping them thin is the key to cooking the meat quickly.
Turn the stove into medium high and heat up a pan. Once ready, pour the sesame oil and add the sliced pork belly in the pan. Fry them until they are browned and cooked. Take the cooked pork belly out of the pan and set them aside.
Pour out the oil from the pan and leave just enough to coat the bottom of the pan. Turn the heat down to low.
Add the garlic, chilies and spring onions and cook until fragrant. Turn the heat up and add the cooked pork belly slices, salt and the pepper. Stir to combine evenly.
Take off the heat and transfer in a plate to serve. Garnish with more spring onions, if desired.
- Adapted from Adam Liaw's 'Asian After Work: Simple food for every day'
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