Stir-Fried Pork Belly with Cashews and Black Pepper

Stir-fried Pork Belly with Cashews and Black Peppercorns delivers a tantalizing blend of savory, spicy, and crunchy flavors. Juicy, golden-crusted pork belly pieces blend harmoniously with crunchy cashews, creating a perfect contrast of textures. The fragrant black pepper sauce coats each bite with a warm, spicy flavor, while the sweet and salty touch of oriental spices adds depth. This dish not only tantalizes the palate but also provides a rich, warm, and unforgettable culinary experience with every bite.

Ingredients

Steps

Wash the pork belly then wipe dry
Heat the pan
Put the pork belly into the pan with the skin side down to create a beautiful skin.
Turn it right and left several times so that
Produce the desired color like this after
Remove and let cool
Next, we peel the carrots, onions, and wash the peppers.
Cut into pieces according to taste
We split the cashew nuts into two parts before frying or baking them.
Take the pork belly then cut it thinly or according to your taste.
The result is like this
Heat water to boil carrots
Put the carrots that have been cut into half-cooked boils or according to taste for softness
Lift the carrots out
Heat the pan
Add oil to fry cashew nuts. Just add oil.
We start frying, you can fry or bake it. This peanut scramble is different from other nuts, it cooks faster, you must not be careless when frying it.
After frying
Wipe off the oil
We make the sauce, add 1/2 tbsp black pepper sauce and 1/4 tsp sugar.
Add 60 ml of water
1 tsp oyster sauce
1/4 dark soy sauce
Stir and let stand
Heat the pan
Add 2 tbsp oil
Add the sliced pork belly
Stir-fry for 3-4 minutes
Then lift it out
Just add the onion, carrot and paprika then stir-fry.
Add the sauce we made earlier and
stir-fry
Add the pork belly
Continue to stir-fry
Finally, add the fried cashew nuts until the sauce thickens and
Stir-fry briefly, turn off the heat
Stir-fried pork belly with cashew nuts is ready to serve.