Barbecue Pork Belly with Napa Cabbage
This taste is closely tied to the BBQ Pork in Chinese BBQ Pork Buns. This is like a stir-fry version of it.
Instructions |
Ingredients
|
- Marinate the Pork Belly in 1 TB of Rice Wine, 1 cup of Char Sui Sauce, 1 TSP. Black Pepper, 1 TSP. Chinese 5 Spice, 1 TSP. Salt, and 1 Stalk of Green Onion for around 30 minutes.
- In a wok heat up 1 TB of oil with 1 TB of minced Garlic and 1 TB of minced ginger until it turns brown.
- Add in the Diced Chinese Sausage and the rest of the green onion and fry for about 1-2 minutes.
- Add in the Pork Belly and fry until pork belly turns brown and make sure its thoroughly cooked.
- Add in the Napa Cabbage and some water if the wok gets too dry, add in 1 TB of Oyster Sauce and additional salt and pepper if desired.
- Garnish with additional green onion and serve.