Adam Liaw shares his wok-fried pork belly recipe, featuring a few simple ingredients for a quick week night throw-together.
- 500 g pork belly, placed in the freezer for 1-2 hours or until just firm
- 2 tbsp vegetable oil
- salt, to season
- 6 thick spring onions, finely shredded
- ½ tsp toasted sesame seeds
- lemon wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need to place the pork in the freezer 1-2 hours before you begin to cook.
- Remove the skin from the pork belly, then slice across the grain into 1 cm–thick strips, then into 3 cm-wide pieces.
- Heat a wok over high heat and add half the oil. Cook the pork belly in batches by placing the pieces into the wok in a single layer so that they brown well on both sides. Season well with salt.
- Add the spring onions and toss until the spring onions are just wilted. Transfer to a plate and sprinkle with sesame seeds. Serve with lemon wedges.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.