Thai Spicy Basil Pork Belly Stir-fry - Marion's Kitchen

Remove the skin from the pork belly by making a slice just underneath the skin and then wiggling the knife between the skin and the meat to peel it off.

Cut the pork belly into slices around 1 centimeter thick.

Season the pork with salt and ground white pepper, massaging the seasoning into the meat.

Lightly dust the pork pieces with flour.

Deep fry the pork in hot oil in batches, ensuring not to overcrowd the pan to maintain oil temperature.

Fry until the pork is a nice white blond color, then scoop it out and drain on paper towel.

Prepare the spicy mixture by roughly slicing the small spicy chilies and larger mild chilies, and bruising them with garlic and a dash of salt to create a rough paste.

Mix together the stir-fry sauce with oyster sauce, fish sauce, and sugar.

Heat oil in a hot wok, add the chili and garlic mixture, and stir-fry until fragrant.

Add the hot basil to the wok and stir until wilted, then serve the dish.

Equipment Needed

Spice Level:

Dietary

Allergens