香煎五花肉

Link: 小红书

Ingredients, basically:

• Lots of scallions
• ~0.7lbs pork belly
• Garlic
• Ginger

First, prep:

• Put the pork belly in the freezer for ~15 mins, so it’s easier to chop
• Then, slice it into strips. Removing the skin is optional, can make it feel slightly less fatty and cleaner but we’re eating pork belly so really what’s the point.
• Chop the scallions into ~1 inch sections — NOT DICED
• Prepare a juice: mix some soy sauce (生抽), water, corn starch + sugar in a bowl. This will be what we pour on the pork belly after frying.
• Chop some slices of ginger.

Next, frying: You want the pork belly to be crispy.

Put a tad (SMALL) bit of oil in the wok, and lay the strips of pork belly down in the wok, NOT overlapping. Flip it after what seems like probably too long, it should be fried thoroughly on one side before flipping. Add the ginger strips after you finish one side.

After you finish the next side, remove the ginger, remove the pork. Dump the oil. There should be a lot of oil, just dump it trust me.

Lastly, putting it all together: Put the pork belly AND scallions back into the wok. Fry them both together for ~1 minute, then add the jucie you prepared at step one (soy sauce, etc.).

That’s pretty much it!