Twice-Cooked Pork
10m prep 10m cook 20m ready
A quick stir-fry using leftover red-braised pork belly with bell peppers, jalapeño, and green onions in a savory sauce. Serve with steamed rice for a satisfying meal.
Ingredients
- 9.86 ml vegetable oil
- 0.5 medium red or yellow bell pepper cut into thin strips
- 1 small jalapeno sliced
- 2 green onions cut into 2-inch segments
- 2 garlic smashed
- braising liquid from Red-Braised Pork Belly
- 4.93 ml ginger finely minced
- 473 ml sliced Red-Braised Pork Belly
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 169 mg
- Iron: 2.9 mg
- Magnesium: 36.5 mg
- Phosphorus: 319 mg
- Potassium: 780 mg
- Zinc: 2.84 mg
Let's Cook
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Step 1.
Preheat a wok over high heat until wisps of smoke rise from the surface. Add 2 teaspoons vegetable oil and heat until it starts to shimmer.
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Step 2.
Add the bell pepper strips and stir-fry for about 30 seconds, or until they start to soften.
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Step 3.
Add the sliced jalapeño, green onion segments, and smashed garlic cloves, and stir-fry for a few seconds to combine.
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Step 4.
Add ½ to 1 cup braising liquid from Red-Braised Pork Belly (strained; if gelled from refrigeration, add directly) and 1 teaspoon finely minced ginger, and stir-fry for a few seconds.
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Step 5.
Add 2 cups sliced Red-Braised Pork Belly and stir-fry for 1 to 2 minutes to heat through. Continue until the pork is heated, the sauce coats all ingredients, and the sauce reduces and thickens, giving a glossy appearance.
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Step 6.
Serve immediately with steamed rice.
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