Yum Yum Pork Belly Recipe

Marinate pork

Pat pork belly strips dry with paper towels. In a bowl combine 2 tbs gluten-free soy sauce, 1 tbs rice wine, 1 tbs cornstarch, 1 tsp salt and 1 tsp freshly ground black pepper. Add pork, toss to coat thoroughly, cover and refrigerate for 20–30 minutes while you prepare other components.

Make quick pickle: in a mixing bowl whisk together 3 tbs rice vinegar, 2 tbs water, 1 tsp sugar and 1 tsp salt until dissolved. Add shredded red cabbage (and optional julienned carrot), toss to evenly coat. Let sit at room temperature for at least 15 minutes (or cover and chill for up to 2 hours). Stir once before serving.

Combine sauce ingredients in a small bowl: 1 cup plum jam, 2 tbs gluten-free hoisin (or substitute), 2 tsp rice vinegar, 1 tsp lime juice, 2 cloves minced garlic, 1 tsp grated ginger, 1 tsp chili garlic sauce (optional) and 2 tbs water. Whisk until smooth. Taste and adjust acidity (add more vinegar) or heat (add more chili) as desired. Keep at room temperature until ready to finish pork.

Heat a wok or large heavy skillet over high heat until very hot (about 2–3 minutes). Add 2 tbs neutral oil and swirl to coat. Add marinated pork belly pieces in a single layer (work in batches if necessary to avoid crowding). Let sear without moving for 1–2 minutes until edges are brown, then stir-fry for another 2–3 minutes until pork is crisped and mostly cooked through. Transfer pork to a plate and drain excess fat from the wok if more than 2 tbs remains.

Return pork to the wok on high heat. Reduce heat to medium-high and pour the prepared sticky plum sauce over the pork. Toss continuously so sauce evenly coats pieces and thickens, about 1–2 minutes. If sauce becomes too thick, add up to 1–2 tbs water to loosen. Cook until pork is glossy and sauce clings to the meat, 1–2 more minutes. Taste and adjust seasoning with a pinch of salt or splash of soy/tamari if needed.

Turn off heat and fold in sliced scallions (reserve a few for garnish). Transfer pork to a serving plate.

Arrange a bed of pickled cabbage on the plate or to the side. Spoon sticky plum pork belly over or beside the cabbage. Sprinkle toasted sesame seeds, remaining sliced scallions and cilantro leaves over the pork. Serve immediately while hot.