Pork

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43K views · 1.2K reactions | Learn How Chinese People Stir Fry Pork Belly | This easy Chinese home-style dish - Pork and Onion stir fry (干锅洋葱五花肉), may sound ordinary, but what I truly want to share is the method of Ganguo-style... | By Souped Up Recipes | Today we're making a super easy Chinese home style dishes. Pork and onion stir fry. It may sound ordinary but what I truly want to share is the method of gango style dishes which is what legit Chinese people normally eat at home. It's quick and it can be done in like 15 minutes. You will need one pound of skinless pork belly. If it comes with the skin, please remove it because the skin would dry out while stir frying and become tough like rubber. Slice the meat into one eighth of an inch thick pieces. Turn the heat to high and heat the wok onto smoking hot. Add one and a half teaspoon of oil just to lubricate the wok surface so the meat doesn't stick to the metal while cooking. I always highlight to use high heat while stir frying in a carbon steel wok. However, for this dish, you actually need to switch the heat to medium or medium low after you add the pork belly. If you use high heat, the meat will burn too fast before the fat is rendered out. This way, the meat will be dried but in a good way. Kind of like the texture of crispy bacon. In a few minutes, the pork should be golden brown and you will see a lot of oil. Add one tablespoon of soy sauce. Half tablespoon of oyster sauce, half tablespoon of one teaspoon of dark soy sauce, and one tablespoon of Chinese cooking wine. Continue by adding the garlic slices, ginger slices and dried red chilies. Stir over medium heat for a minute or two. You want to see that the pork has a desired brown color. Toss in the onion and chili pepper. Switch the heat to high and stir until the vegetables reached your desired doneness. I prefer my onions to be crispy so I only stirred for like one minute. I like to sprinkle half teaspoon of seasoning or to taste. This is an all-purpose Chinese dry rub that has a complex taste and aroma which will introduce some mystery flavors and bring this dish to the next level. You can buy season from the store. If you don't have access, you can also replace it with a/ 4 teaspoon of salt plus 1/ 4 teaspoon of five spice powder. Now, we are done. How easy was that? This is what we called Ganguo style of foods which means dried pot referring to a jerky like meat with concentrated taste. You can switch the onion to cauliflower that will be another popular dish called gango watai. If you use lotus root, bamboo shoot, or cabbage then you are making or the possibility is endless.

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