Hakka-Style Stir-Fry with Pork and Squid

Name: Hakka-Style Stir-Fry with Pork and Squid
Total time: 40 min
Yield: 6
Cuisine: Chinese
Ingredients: ½ pound Boneless pork belly; Kosher salt; 2 tablespoons Vegetable, peanut, or canola oil; 2 cloves Garlic cloves, thinly sliced; 1 inch piece Ginger, peeled and cut into thin matchsticks; 1 small Small carrot, peeled and julienned; 1 cup Chinese celery, cut into 2-inch pieces (or regular celery sliced thinly on the bias); 2 whole Scallions, sliced on bias into 1-inch pieces; 2 tablespoons Asian rice wine; 2 teaspoons Soy sauce; ¼ pound Cleaned squid, tentacles removed and bodies sliced thinly lengthwise into strips

Recipe GLPR2b541f3bc148e0

Chinese

Main Course

40 min

190 cal

Servings: 6

Stovetop

SNAP eligible

A vibrant Asian stir-fry featuring tender pork belly and squid tossed with fresh ginger, garlic, and crisp vegetables including carrots, celery, and scallions. This Hakka-inspired dish is finished with soy sauce and Asian rice wine for a savory, aromatic meal that comes together quickly in a hot wok or large skillet.

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Ingredients

½ pound Boneless pork belly

Kosher salt

2 tablespoons Vegetable, peanut, or canola oil

2 cloves Garlic cloves, thinly sliced

1 inch piece Ginger, peeled and cut into thin matchsticks

1 small Small carrot, peeled and julienned

1 cup Chinese celery, cut into 2-inch pieces (or regular celery sliced thinly on the bias)

2 whole Scallions, sliced on bias into 1-inch pieces

2 tablespoons Asian rice wine

2 teaspoons Soy sauce

¼ pound Cleaned squid, tentacles removed and bodies sliced thinly lengthwise into strips

Directions

Pat the pork belly dry with paper towels and cut it into thin slices or bite-sized pieces. Season lightly with kosher salt and set aside.
Heat the oil in a wok or large skillet over high heat until it shimmers and is very hot.
Working in batches if necessary to avoid crowding, add the pork to the hot oil and cook for 2–3 minutes until the pieces are browned and cooked through to an internal temperature of 145°F. Transfer to a clean plate.
In the same wok or skillet, add the garlic and ginger matchsticks. Stir-fry for 30 seconds to 1 minute until fragrant.
Add the julienned carrot and celery pieces. Stir-fry for 2–3 minutes until the vegetables begin to soften but still have a slight crunch.
Return the cooked pork to the wok along with the squid strips. Toss to combine and cook for 1–2 minutes until the squid just turns opaque and firm.
Deglaze the wok with the Asian rice wine, scraping up any browned bits from the bottom. Pour in the soy sauce and toss everything together.
Add the sliced scallions and toss one final time. Serve immediately while everything is hot.

Comments

Grocery List Plus Editorial Staff3.75

Fresh squid is the limiting factor here—it's not a standard stock item at Charlotte's major chains and will require either a special trip to an Asian market or a call ahead to Kroger's seafood counter. The pork belly, garlic, ginger, and aromatics are easy finds, and the ingredient cost stays moderate, but budget an extra stop or lead time for the squid. The stated 40 minutes ignores prep time for squid cleaning and pork trimming; add 15 minutes realistically. This is a weeknight stir-fry that demands your attention at the stovetop and doesn't reheat beautifully, so it's best as a same-night meal for a household comfortable with quick, high-heat cooking.