Can I use pre-cooked pork belly?
Yes, you can, but you'll miss out on the rendered fat and crispy texture. If using pre-cooked, you might need to add a bit more oil.
LUNCH
Taiwanese Oyster and Pork Belly Stir-fry with Fermented Black Beans
This savory Taiwanese stir-fry combines tender pork belly and succulent oysters with the umami depth of fermented black beans. It's a flavorful and satisfying dish perfect for a quick lunch or dinner.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced pork belly and stir-fry for 8-10 minutes, or until browned and crispy. Remove the pork belly from the wok and set aside, leaving the rendered fat in the wok.
02
Add the remaining 1 tablespoon of vegetable oil to the wok if needed. Add the minced garlic, grated ginger, and chopped fermented black beans. Stir-fry for 1 minute until fragrant.
03
Return the cooked pork belly to the wok. Add the soy sauce, Shaoxing wine, and sugar. Stir well to combine and coat the pork belly.
04
Add the drained oysters to the wok. Gently stir-fry for 2-3 minutes, or until the oysters are plump and cooked through. Be careful not to overcook them.
05
Remove the stir-fry from the heat. Garnish with chopped scallions and serve immediately.
About This Recipe
This savory Taiwanese stir-fry combines tender pork belly and succulent oysters with the umami depth of fermented black beans. It's a flavorful and satisfying dish perfect for a quick lunch or dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispiness, ensure the pork belly is sliced thinly and cooked until golden brown. Do not overcrowd the wok, cook in batches if necessary. The fermented black beans are salty, so taste before adding extra salt.
Easy Substitutions
You can substitute chicken thighs or firm tofu for pork belly, adjusting cooking times accordingly. Clams or mussels can be used instead of oysters. For a gluten-free version, use tamari instead of soy sauce.
Storage & Reheating
Store any leftover stir-fry in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat until warmed through.
Serving Suggestions
Serve this stir-fry hot with steamed white rice to soak up all the delicious sauce. It also pairs well with a side of blanched greens like bok choy or gai lan. For a heartier meal, consider serving it with plain congee. A light cucumber salad would offer a refreshing contrast.
Common Mistakes
Overcooking the oysters: Oysters cook very quickly; overcooking makes them tough and rubbery. Not rinsing fermented black beans: This can make the dish excessively salty. Not browning the pork belly enough: The crispy texture of the pork belly is crucial for this dish. Overcrowding the wok: This lowers the temperature and steams the ingredients instead of stir-frying them, leading to a less flavorful and less textured result.
Frequently Asked Questions
Where can I find fermented black beans?
They are typically found in the Asian aisle of most large supermarkets or at Asian grocery stores.
Can I prepare this dish ahead of time?
It's best enjoyed fresh, as oysters can become tough when reheated. You can prep ingredients ahead, but cook just before serving.
MORE TO KNOW
Fermented black beans (douchi) are a staple in Chinese and Taiwanese cuisine, offering a unique salty, umami-rich flavor. Rinsing them before use helps to remove excess salt and mellow their intensity. This dish highlights their ability to transform simple ingredients into a complex and deeply satisfying meal. The key is to balance their strong flavor with other aromatics and seasonings.
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