Hakka-Style Stir-Fry with Pork and Squid
Recipe GLPR2b541f3bc148e0
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
