Hakka-Style Squid and Pork Belly Stir-Fry recipe

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Ingredients

1 teaspoon vegetable oil
½ pound pork belly, or more to taste
1 (6 ounce) package dried bean curd
1 squid
1 green bell pepper, chopped
1 clove garlic, chopped
¼ cup water
2 ½ tablespoons soy sauce
4 teaspoons cooking wine
1 tablespoon white sugar
1 teaspoon ground white pepper
¾ cup chopped celery
1 cup garlic sprouts, chopped

Nutrition Info

367 calories
carbohydrate: 27.6 g
cholesterol: 43.7 mg
fat: 16.2 g
fiber: 1.8 g
protein: 30.9 g
saturatedFat: 2.8 g
servingSize: -
sodium: 1052.7 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large skillet over medium heat. Add pork belly and fry until oil is released, 5 to 7 minutes. Add bean curd and fry until it turns yellow, 3 to 5 minutes. Add squid, bell pepper, and garlic, fry another 3 to 5 minutes.

  2. Add water, soy sauce, and cooking wine to the skillet with the pork belly mixture. Add sugar and white pepper, fry for 3 minutes. Add celery and garlic sprouts, fry until fragrant, about 3 minutes more.

Recipe Yield

4 servings

Recipe Note

Authentic flavors of Taiwanese and Hakka cuisine come together in this stir-fry featuring pork belly, squid, and dried bean curd.

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