Stir-Fried Pork Belly and Onion (洋蔥五花肉)

1. Slice the pork into 2 or 3 pieces if it is too big for stir-frying. Mix 2 teaspoons soy sauce, cornstarch, and water together. Stir in pork and marinate for at least 5-10 minutes.

2. In a wok or skillet on high heat (heat up 1 tablespoon oil if you are using pork butt), stir-fry pork until there is no pink left. Remove pork from skillet and set aside.

3. In the same wok, stir-fry garlic and onion until fragrant and onion has softened. Add pork and the rest of the ingredients into the pan and stir-fry for several minutes until cooked.

Notes:
1. This recipe is gluten-free if you use gluten-free soy sauce.
2. Hot pot style means very thinly sliced, available at Asian supermarkets. If you choose to slice your own, I’d recommend freezing it for 30 minutes ahead of time for ease of slicing.

Adapted from cookbook “香噴噴熱炒上菜”