serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
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episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 500 g pork belly, placed in the freezer for 1-2 hours or until just firm
- 2 tbsp vegetable oil
- salt, to season
- 6 thick spring onions, finely shredded
- ½ tsp toasted sesame seeds
- lemon wedges, to serve
You will need to place the pork in the freezer 1-2 hours before you begin to cook.
Instructions
- Remove the skin from the pork belly, then slice across the grain into 1 cm–thick strips, then into 3 cm-wide pieces.
- Heat a wok over high heat and add half the oil. Cook the pork belly in batches by placing the pieces into the wok in a single layer so that they brown well on both sides. Season well with salt.
- Add the spring onions and toss until the spring onions are just wilted. Transfer to a plate and sprinkle with sesame seeds. Serve with lemon wedges.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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