This is quite a rich and indulgent stir-fry, especially if you source a quality piece of free-range pork, which I highly recommend. The combination of the intensity of the sauce, the anise-tinged Thai basil and a properly raised piece of pork belly is something else. Also, the toasted rice might look like one of those elements you could skip, but please don’t. The flavour and texture contribution is immense. If you like, you can also replace the pork with 100g shiitake, 100g oyster mushrooms and 200g diced firm tofu. Serve with steamed jasmine rice.
Stir-fried pork belly with chillies and sugar snap peas.Credit:William Meppem. Styling by Hannah Meppem
Serves 2 generously
400g rindless pork belly
2 tbsp jasmine rice
50ml grapeseed oil or other neutral oil
½ white onion, sliced into half-moons
3 garlic cloves, sliced
3 bird’s eye chillies, sliced into rings
1 long green chilli, sliced into rings
2 celery stalks, finely sliced
12 sugar snap peas
½ bunch Thai basil, leaves picked
juice of 1 lime
For the sauce
2½ tbsp oyster sauce
2 tbsp light soy sauce
1½ tbsp fish sauce
1½ tsp white peppercorns, lightly crushed
2 pinches salt flakes
3 tsp white sugar
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1. Slice the pork lengthways into 5mm thick strips, then cut each strip into four pieces across.
2. Toast the rice for 6-8 minutes in a dry pan over a medium heat, tossing constantly until evenly golden. Cool the rice before grinding to a rough powder with a mortar and pestle.
3. Combine the sauce ingredients in a small bowl.
4. Preheat the wok for about 4 minutes over a high heat, then add oil, followed by the pork pieces spread out in one layer. Cook for 3 minutes undisturbed, then stir and cook for another 3 minutes. Remove the pork from the wok and place the wok back over the heat.
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