- Difficulty
- medium
- Serving
- 4
- Time
- 20 mins
Stir-Fried Spicy Pork Stomach is a popular, bold-flavoured dish that combines crisp tender pork stomach with a spicy, savoury sauce, stir-fried to perfection. The combination of spices and heat elevates the natural flavours of the pork, while the fragrance and spice add excitement to each bite. A true treat for those who love bold, intense flavours!
Ingredients:
- 500g pork stomach, cleaned and sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2-3 dried red chilies
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon spicy bean paste (doubanjiang)
- 1 teaspoon Sichuan peppercorns
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1/4 cup water
- 2 spring onions (chopped)
- 1 small red bell pepper, sliced (optional for added colour and sweetness)
Instructions
-
Prepare the pork stomach:
- Rinse the pork stomach well and blanch it in boiling water for 5 minutes to remove any impurities. Drain and let it cool slightly before slicing it thinly into strips.
-
Stir-fry aromatics and spices:
- Heat 1 tablespoon of oil in a wok over medium-high heat.
- Add the Sichuan peppercorns and dried red chilies to the wok, and stir-fry for 30 seconds until fragrant. Be careful not to burn them.
- Add the garlic and stir-fry for 30 seconds until fragrant.
-
Cook the pork stomach:
- Increase the heat to high and add the pork stomach slices to the wok. Stir-fry for about 3-4 minutes, ensuring the pork stomach is cooked through and slightly crispy.
-
Add the sauce and vegetables:
- Stir in the spicy bean paste, light soy sauce, dark soy sauce, sugar, and rice vinegar. Stir well to coat the pork stomach.
- Add the red bell pepper and continue stir-frying for another 2 minutes.
-
Add water and finish the dish:
- Pour in the water, and stir well to combine everything. Let it simmer for 2-3 minutes until the sauce thickens slightly.
-
Serve:
- Garnish with the chopped spring onions and serve the Stir-Fried Spicy Pork Stomach immediately with steamed rice.
Tips:
- Adjust the spice level by controlling the number of dried chilies and the amount of spicy bean paste used.
- To make the pork stomach more tender, you can parboil it longer before stir-frying, or marinate it briefly in some Shaoxing wine for extra flavour.
- Serve with a cold beer for the ultimate pairing—this spicy, savoury dish goes great with a refreshing drink!
- Enjoy this flavour-packed stir-fry that brings together the crisp texture of the pork stomach and the bold, spicy flavours that Cantonese cuisine is known for!
To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.
){kind=link}
0 comments