The savory pork belly paired with the perfectly sautéed zucchinis became a game-changer. If you, like my husband, have reservations about zucchinis, give this recipe a try. It might just change your mind.

Ingredients for Pork Belly and Zucchini Stir Fry

• 200g yellow zucchinis: If you can’t find yellow zucchinis, green ones are an equally delicious alternative. The yellow variant tends to be slightly sweeter and more tender, but green zucchinis will still give your stir fry a vibrant touch and a satisfying crunch.
• 180g pork belly
• 2 tbs vegetable oil
• 2 tbs light soy sauce & ½ tbs dark soy sauce: Using a combination of both light and dark soy sauce enriches the dish with a balanced flavor profile. While the light soy sauce introduces a salty dimension, the dark soy sauce imparts a deeper color and a slight sweetness to the dish.
• 13g oyster sauce: This sauce is a staple in many Asian cuisines, known for its rich, savory, and slightly sweet flavor. Oyster sauce elevates the depth of taste in the stir fry, complementing both the pork and zucchinis wonderfully.
• 1 tsp sugar
• ¼ tsp Chinese rice wine or Shaoxing wine: A dash of this wine can truly transform your dish. Shaoxing wine, with its unique aroma and taste, adds an authentic Chinese touch, enhancing the richness and depth of flavors in the stir fry.
• 1 tsp starch
• 3 cloves of garlic, minced
• 1-2 dried chilli pepper (optional for added heat)
• Salt, as per taste

How to Make Pork Belly and Zucchini Stir Fry

1. Begin by slicing the 180g pork belly into thin slices. Place them in a container.
2. To the sliced pork belly, add ½ tbs of dark soy sauce, 13g of oyster sauce, 1 tsp of sugar, ¼ tsp of Chinese rice wine or Shaoxing wine, and 1 tsp of starch. Massage the meat thoroughly with your hands and allow it to marinate for approximately 10 minutes.
3. Meanwhile, halve the zucchinis and slice them into thin half-moons.
4. Heat up a frying pan with 1 tbs of vegetable oil. Once heated, add the marinated pork belly slices and stir fry them for 4-5 minutes or until they’re cooked through.
5. Remove the pork belly slices from the pan and set them aside in a container.
6. To the same pan, add another tablespoon of vegetable oil. If you prefer a kick, introduce the optional dried chili pepper.
7. Toss in the sliced zucchinis. Stir fry until they soften, then incorporate the minced garlic.
8. Return the cooked pork belly slices to the pan. Add 2 tbs of light soy sauce and stir fry for an additional 2 minutes.
9. Finish by seasoning with salt to your liking. Give it a final mix.

To serve, pair this mouth-watering stir fry with a bowl of fragrant rice. Relish the warm, traditional Chinese dish, 西葫芦炒五花肉 (xī hú lu chǎo wǔ huā ròu). As we say in Mandarin, 请慢用 (qǐng màn yòng) – Enjoy your meal!

Complement Your Stir Fry with These Delectable Sides

Once you’ve mastered this succulent Pork Belly & Yellow Zucchini Stir Fry, why not elevate your dining table with a complete Chinese spread? Here are some side dishes from our collection that pair brilliantly with your main course:

• Easy Chinese Okra Salad Recipe: A light and refreshing side, this okra salad is a palette cleanser. The crunchy texture of okra combined with our special dressing will surely win your heart. It’s the perfect counterpart to the rich flavors of the pork belly and zucchini stir fry.
• 15-Minute Chinese Egg Fried Rice Recipe: A classic that needs no introduction! Egg fried rice is the quintessential Chinese side dish. It’s simple, flavorsome, and acts as the perfect base to enjoy the savory notes of your stir fry.
• Carrot and Celery Stir Fry: Add another layer of crunch and vibrancy to your meal. The sweetness of the carrots combined with the freshness of celery creates a delightful contrast to your main dish. This stir fry is quick to prepare, making it a go-to for those busy nights.

Explore these recipes on our site and create a meal that’s not only fulfilling but also offers a burst of authentic Chinese flavors on your plate!

Succulent Pork Belly & Yellow Zucchini Stir Fry: A Flavorful Chinese Delight!

Recipe by LinCourse: MainCuisine: ChineseDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

10

minutes

Dive into the rich flavors of our pork belly and yellow zucchini stir fry – an authentic Chinese recipe that’s both easy and mouthwateringly delicious!

Ingredients

• 200g yellow (or green)zucchinis

• 180g pork belly

• 2 tbs vegetable oil

• 2 tbs light soy sauce

• ½ tbs dark soy sauce

• 13g oyster sauce

• 1 tsp sugar

• ¼ tsp Chinese rice wine or Shaoxing wine

• 1 tsp starch

• 3 cloves of garlic

• 1-2 dried chilli pepper (optional)

• Salt to taste

Directions

• Cut 180g pork belly into thin slices put them in a container
• Add ½ tbs dark soy sauce, 13g oyster sauce, 1 tsp sugar, ¼ tsp Chinese rice wine or Shaoxing Wine, 1 tsp starch, massage the meat with your hand and set it aside to marinate for 10 mins
• Cut the zucchinis in half, and cut them into thin slices (half-moon shape)
• Peel 3 cloves of garlic, mince and set aside
• Heat up a frying pan, add 1 tbs vegetable oil and wait for the oil to be heated
• Add the marinated pork belly slices and stir fry for 4-5 mins, or until thoroughly cooked
• Take the pork belly slices out and put them in a container for later use
• Add 1 tbs vegetable oil to the frying pan
• Add dried chili pepper (optional)
• Add the sliced zucchinis, stir fry until soft, then add in the minced garlic
• Toss the cooked pork belly back into the frying pan, add 2 tbs light soy, stir fry for further 2 mins
• Add salt to taste and mix well before serving

The post Succulent Pork Belly & Yellow Zucchini Stir Fry: A Flavorful Chinese Delight! appeared first on Lin's Chinese Kitchen.

Background on Lu Rou Fan

The best cut of pork to make this dish is what we call Wuhuarou (五花肉 wǔ huā ròu) in Chinese, which means marbled meat. This is what we use to describe the “5-layered meat” of a good pork belly cut. This specific cut of pork will give you a superb texture when braised or slow-cooked, also it is quite cheap to get here in the UK compare to other cuts of pork, which means if you are cooking for a big group, this dish will not only provide that exotic wow factor but will also save you quite a bit of money. 

If you are planning a trip to Taiwan, definitely give this dish a try, you won’t regret it! Here are some suggested restaurants for Lu Rou Fan in Taipei:

1. Lugang Lu Rou Fan (鹿港魯肉飯)

Address: No. 233, Section 2, Yanping N Rd, Datong District, Taipei City, Taiwan 

Phone: +886 2 2557 3269

2. Huang Ji Braised Pork (黃記魯肉飯)

Address: No. 28, Lane 183, Section 2, Zhongshan N Rd, Zhongshan District, Taipei City, Taiwan

Phone: +886 2 2595 8396

3. Lushier Braised Pork (魯十二滷肉飯 三重仁愛店)

Address: No. 356, Ren’ai St, Sanchong District, New Taipei City, Taiwan 

Phone: +886 2 8985 2279

What Ingredients You Need to Make Authentic Lu Rou Fan

The best cut of meat to use for Lu Rou Fan is pork belly, preferably with a nice ratio of fat on it for that extra flavour. You’ll also need a nice helping of dried shiitake mushrooms. Our recipe also includes boiled eggs which compliment the braised flavours of the pork.

Now that we have our ingredients ready, let’s get to the recipe!

Authentic Lu Rou Fan (Braised Pork Belly) Recipe

Recipe by LinCourse: MainCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

10

minutes

This recipe shows you how to make an authentic Chinese Lu Rou Fan stir fry with braised pork belly and boiled eggs.

Ingredients

• 500g pork belly

• 10 x dried shiitake mushrooms

• 3 x eggs

• 1 medium onion

• 4 x cloves of garlic

• 5g fresh ginger

• 3 x bay leaves

• ½ tsp Wangshouyi 13 species

• ½ tsp Chinese cooking wine

• ½ tbsp dark soy sauce

• 1 tbsp light soy sauce

• ½ tsp oyster sauce

Directions

• Soak the dried shiitake mushrooms in room temperature water for 30 mins. Afterwards, cut the mushrooms into small cubes, filter the mushroom water and put the cut mushrooms back. We purposely save the mushroom water for its rich savoury note which will provide the dish bursting umami.
• Boil 3 eggs and peel them. Set them aside for later.
• Peel your garlic, onion and ginger (because I didn’t have any onion at the time, I didn’t put any). Finely chop them like shown in the picture, this step will make the fragrance of the ingredients release easily when stir-fried in hot oil.
• Cut your pork belly into small strips, make sure the one strip you cut has the “layered marble”, which means it should contain a few layers of fat and lean meat.
• Add a tbsp of vegetable oil to a cooking pot, heat it up. Add your minced ginger, garlic, onion and bay leaves in the oil, keep stir-frying until they are nicely browned.
• Add your pork belly in and keep stir-frying until the meat is browned evenly. Add the soaked and cut mushrooms along with the mushroom water.
• Add ½ tsp oyster sauce, 1tbsp light soy sauce, ½ tbsp dark soy sauce, ½ tsp Chinese cooking wine, ½ tsp Wangshouyi 13 spices, 3 tsp pure cane sugar, salt to your taste and 2.5 cups of water, add the boiled and peeled eggs in. Medium-low heat, let the ingredients slow cook for 1 hour. Check midway to make sure your food is not dry and is not burned (I added a layer of damp towel on top of my lid to reduce water evaporation). Flip the eggs if only half of them are soaked in the sauce, so they could come out with a more evenly “tan”.
• Take out the bay leaves before serving. Boil vegetables of your choice for garnishing. Don’t forget to serve with some of the sauce on your rice, that’s the soul of this dish!
• We hope you enjoy it. 您慢用 (nín màn yòng)!

Try It Yourself!

And there you have it! This is how you can make an authentic Lu Rou Fan dish with braised pork and boiled eggs. Give it a go and let us know what you think in the comments below. If you make the recipe, be sure to share it on Instagram and tag us @linschinesekitchen.

The post Authentic Lu Rou Fan (Braised Pork Belly) Recipe appeared first on Lin's Chinese Kitchen.