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Stir fry Roast Pork with Roasted Garlic, soy sauce recipe

Updated on July 20, 2012

This is another use for one of the cheaper cuts of pork. You can use thick end of belly pork, or use up the remains of the Sunday roast.

I roast a piece of pork-loin the day before just to make this delicious dish. In posh London restaurants, belly pork is now very much in fashion, especially when cooked twice which reduces the amount of fat in the meat.

Ingredients; roast pork, 1 large onion. Garlic, ginger, and coriander powder. Either white cooking wine or cider vinegar. Light soy sauce, dark soy sauce. 1 tin of Blue Dragon stir-fry vegetables. Peanut oil or good quality virgin olive oil.

Cut the meat into cubes or strips. Fine chop your onion. Heat your wok or pan, as soon as it is warm put the onion in and dry cook it for a few minutes until it begins to sweat. Add a tablespoon of oil, and then fry the onions until they are transparent. Remove them from the pan and reheat your pan add more oil and get it almost blue hot before you put the pork in. keep the meat moving to prevent it burning, keep giving the pan a shimmy to keep the heat even.

As soon as the meat begins to crisp slightly add your onions back and stir well, shimmying the pan all the time. Add a splash of dark soy sauce and a tablespoon of wine or cider or cider vinegar, try, and keep the pan as hot as possible.

Stir in the garlic and ginger powder, a heaped teaspoon of each should be okay. Keep stirring and add the stir-fry vegetables, after draining the excess water. Keep stirring and tossing the pan for two or three minutes. Now add a splash of light soy sauce about a teaspoon of either corn flour or arrowroot powder and mix until the juice thickens slightly. Serve with rice.


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    • tonymead60 profile imageAUTHOR

      Tony Mead 

      6 years ago from Yorkshire


      I wondered what the noise was, I thought it was thunder. The drippings will go into the cooking, but they should cool it until solid and then spread it on fresh white bread, it has to be white, a sprinkle of salt, and ohhhhhh.

      I like to give things a shimmy now then.

      many thanks for sampling.



    • profile image


      6 years ago

      Tony, Can you hear the stomach rumbles from here? In particular, I like the cultural information, such as the tip about posh establishments cooking twice to decrease fat (What do they do with the drippings?). Also, I appreciate the signs you identify as showing we're on the right path, such as the shimmied pan and the sweating meat. The two soy sauces and the garlic-ginger mix sound particularly aromatic and tasty.

      Respectfully, and with many thanks for sharing, Derdriu

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      6 years ago from Yorkshire

      HI Stessily

      many thanks for your wonderful responses, it's a doff my cap moment again I think. I know what you mean about finding a flavour and sticking with it. I must say that I nearly always bend a recipe to suit my taste. Have you ever tried Mustard oil? I use it mixed with rape sometimes to give a different tast to usual, in sausages it is great.

      best wishes

    • profile image


      6 years ago

      Tony, Absolutely scrumptious! Balsamic vinegar is such a flavor enhancer, and it works so well with everything, from main dishes to dessert! (I love to drizzle it on cinnamon ice cream!)

      I have appreciated sunflower and safflower oils for a long time, so I will substitute them for peanut or EVOO, both of which are excellent, but I've developed such a deep deep appreciation of sunflower and safflower oils that I use them almost exclusively. The delicacy of their nuances is unsurpassed.

      All the votes. Thank you for sharing this wonderful culinary journey.

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      7 years ago from Yorkshire

      Hi Cloverleaf

      I agree, and use it quite a lot.

      many thanks for popping in again, I do love to see a familiar icon.

      take care


    • Cloverleaf profile image


      7 years ago from Calgary, AB, Canada

      Hi Tony, as always you've outdone yourself with an awesome recipe here! Belly pork is one of my favorite cuts of meat (can't resist the crackling). Thumbs up!


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