Asian-spiced pork belly stir-fry

Take a few short-cuts with this mouth-watering pork belly stir-fry served with steamed jasmine rice.

• 1kg Coles Australian Pork Belly Roast
• 2 tablespoons soy sauce
• 2 tablespoons dry sherry
• 2 teaspoons cornflour
• 1 tablespoon peanut oil
• 2 garlic cloves, crushed
• 1 tablespoon ginger, finely grated
• 150g snow peas, ends trimmed
• 1 bunch pak choy, coarsely chopped
• 2 spring onions, thinly sliced
• 1 long red chilli, thinly sliced
• Steamed jasmine rice, to serve

1. Step 1

   Pat pork belly dry with paper towel. Place in a large heavy-based saucepan. Cover with cold water. Bring to the boil. Reduce heat to low and simmer for 30 mins. Transfer pork to a plate. Set aside for 15 mins to cool. Cut into 1cm-thick strips, then cut each strip into 2cm pieces.

2. Step 2

   Combine soy sauce, sherry and cornflour in a small jug.

3. Step 3

   Heat 1 tablespoon of the oil in a wok over medium-high heat. Stir-fry pork, in batches, for 5 mins or until golden and crisp. Transfer to a plate lined with paper towel.

4. Step 4

   Heat remaining oil over high heat. Add garlic and ginger. Stir-fry for 1 min or until fragrant. Add the snow peas and stir-fry for 1 min or until bright green and almost tender. Add the pak choy, pork and soy sauce mixture. Stir-fry for 2 mins or until the pak choy just wilts and the sauce boils. Remove from heat.

5. Step 5

   Add spring onion and chilli and toss to combine. Serve with rice.