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Name of Event

China National Day

Cuisine From



Crispy wok fried pork belly with black beans & leeks


Yield 2 to 4 servings (part of main course)
Preparation time 45 mins + 2 hrs of refrigeration
Cooking time 10-15 mins
Main Ingredient Chicken


1 pound  (450 gms)Pork Belly -  no bone & skin on

6 baby leeks or 3 large leeks ( spring onions/scallions are an option -1 bunch)

4 tsp. fermented black beans

1 tsp  dark soy sauce

 1 tsp. White sugar

1 1/2 tbs. Chilli bean paste

1 1/2 tsp. Sweet bean paste

2 tbs. Peanut oil



1 In a large pot fill 3/4 with water & bring to the boil

2 Add the pork return to the boil & simmer at a low heat until just cooked

3 Remove pork & allow to cool. Once cool place in refrigerator for 2 hours to firm up the flesh

4 When meat is completely cold slice it thinly  approximately 5 cms by 2.5 cms (2 inches by 1 inch) with skin on top and meat below

5 Cut the leeks diagonally about the same size as the pork. If large leeks used only use white parts

6 Heat a wok at a medium to high heat and add the oil. When hot but not smoking add the pork and stir fry until skin is crispy - take care as the frying is quite vigorous

7 Move the pork to one side and add the chilli bean paste and fry for 20-30 seconds until the oil is a rich red colour.

8 Add the sweet bean paste & black beans & fry for another few seconds

9 Mix all ingredients together and add the soy sauce, sugar and a little salt if needed

10 Add the leeks and stir fry until cooked

11 Serve with steamed white rice