Sweet Chilli Pork Stir Fry

Now I’ve been meaning to share this incredible recipe for a while now, it’s been tried and tested on numerous occasions and is always a winner. It’s healthy, and most of all, it’s delicious.

I’m always surprised at how many people simply do not eat vegetables because they claim to not like them. What the hell man!? Give this recipe a try and promise it will be hard for you to not admit it is delicious.

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You will need:

  • A lovely cut of pork belly (scored skin) 
  • Rapeseed oil
  • Carrots
  • Yellow Pepper
  • Red Pepper
  • Mangetout beans
  • Bean sprouts
  • Onion
  • Green runner beans
  • Mushrooms
  • Egg noodles
  • Samphire
  • Sweet chilli sauce
  • Soy sauce

That’s 8 delicious veggies in one dish! Get you! This is also a great one for left overs too, so don’t worry if you add too much, just wack it in the fridge and enjoy it the next day.

Start with the pork belly, preheat your oven full back (about 220 degrees celsius). Place the pork, skin side up on a metal rack inside a roasting tin. Rub a generous plug of the oil into the skin and sprinkle a big pinch of sea salt over the top, massage both the oil and the salt into the skin and cracks making sure it is fully covered. Pour about an inch of boiling water into the tin below the pork and place into the oven for 30-40 minutes. 

Once the crackling starts to form and it looks nice and golden bring the heat down to 180 and cook for a further 2 hours. Make sure you keep topping up the water if it gets too low.

Once your pork has been in the oven for a total of 90 minutes and has an hour left, you can start chopping your beautiful veggies! I personally like long and thin cuts for stir fry’s, but you can do it how you want!! You can even swap and change the vegetables in this recipe, these are just some of my favourites that work amazingly well together!

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Once they are all nicely chopped, heat up a drizzle of rapeseed oil in a wok, or if you don’t have one just a deep pan will do. Get it on a medium to high heat and throw in the all of the vegetables (excluding the samphire)! Yes… it’s literally that easy. One thing to remember is some of these veggies give off a lot of moisture, especially mushrooms, so when you see there is a puddle of liquid in the bottom of the pan, simply wack the heat up to full and keep stirring as it will reduce down fairly quickly, once it has gone you can bring the heat back down to medium to cook off the rest of the veg.

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Add a glut of both soy sauce and sweet chilli sauce and season with salt and pepper to taste.

In a separate small saucepan, boil the samphire for 5 minutes or until tender.

Once your pork is looking incredible and sizzling away, bring it out of the oven and rest it for at least 10 minutes, this secures all those amazing juices you want inside.

Stir in the egg noodles to your vegetables and fry for 3 minutes or until pipping hot.

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Slice the pork belly width ways and make sure to give out that beautiful crackling (leaving a bit extra for yourself obviously).

Serve a nice big dollop of stir fry on to your plate and place the pork belly on top. Then add the samphire and a few drops of sweet chilli to finish off the dish.

DONE! Sit back, relax, and enjoy. It’s feeding time.

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