Main ingredients 🥩
garlic chivespork bellyrice winesoy sauceoyster saucestarch
Yeo Kyung-ok's Garlic Chives Pork Belly Stir-Fry
A Chinese-style stir-fry featuring blanched garlic chives and savory pork belly, gently simmered with oyster sauce to create a perfect side dish for rice.
🙋 Recommended for
- ⭐ Those looking to replace their usual simple garlic chive stew with a richer, more complex Chinese-style stir-fry with deep umami flavor
- ⭐ Individuals seeking a balanced, nutritious side dish combining crunchy vegetables and savory meat
- ⭐ Home cooks who want to elevate simple ingredients using refined Chinese cooking techniques to create an impressive meal
Ingredients needed 🛒2 servings
- garlic chives 1 bunch
- pork belly 150g
- rice wine 1 tablespoon
- soy sauce 1 tablespoon
- oyster sauce 1 tablespoon
- water half cup (100cc)
- starch 1 teaspoon
- water 2 tablespoons (for starch slurry)
- vegetable oil as needed
Recipe 🍳
- Wash the garlic chives thoroughly, trim off the tough ends, and cut into 5cm lengths.
- Slice the pork belly thinly and lengthwise into bite-sized pieces that complement the garlic chives.
- Heat a pan with a light coat of vegetable oil, then add the garlic chives and blanch them in the hot oil for about 10 seconds. Remove and drain on a colander to remove excess oil.
- Add 3 tablespoons of vegetable oil to the same pan, then add the sliced pork belly and stir-fry for about 30 seconds until the meat is 70–80% cooked.
- When the pork turns white and begins to cook through, add 1 tablespoon of rice wine and 1 tablespoon of soy sauce to enhance flavor and bring out the characteristic aroma of Chinese cuisine.
- Add the blanched garlic chives and 1 tablespoon of oyster sauce, then stir-fry together with the pork until well combined.
- Pour in half a cup (100cc) of water and simmer over medium heat, allowing the sauce to penetrate fully into the garlic chives.
- Gradually add the starch slurry—made by mixing 1 teaspoon of starch with 2 tablespoons of water—while stirring continuously to adjust the consistency, until the sauce coats the ingredients evenly and smoothly.
- Cut garlic chives and pork belly uniformly into 5cm pieces.
- Blanch garlic chives in oil for 10 seconds, then drain. Stir-fry pork belly, then add rice wine and soy sauce for flavor.
- Add garlic chives, oyster sauce, and water, then simmer until the sauce reduces slightly. Gradually incorporate the starch slurry to achieve the desired thickness.
Cooking tips 💡
- Blanching garlic chives in warm oil instead of cold water preserves their bright green color and allows the seasoning to absorb quickly. If you're concerned about oil, you can blanch them in salted boiling water instead.
- You can use beef, ground pork shoulder, or minced meat instead of pork belly for equally delicious results.
- Adding the starch slurry all at once may cause clumping, so reduce the heat slightly and add it gradually while stirring quickly to achieve a smooth, cohesive texture.
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