Stir-fried Pork Stomach with Lemongrass and Chili
Ingredients
- 500 gPork belly (blanched and cut into strips)
- 3 pclemongrass (finely minced)
- 2 pcThai chili (sliced)
- 3 pcGarlic (minced)
- 2 pcShallot (minced)
- 2 tbspfish sauce
- 1 tbspWhite sugar
- 3 tbspPeanut oil
- 2 tbspVinegar (for cleaning)
- 1 tbspGray sea salt (for cleaning)
- 500 gPork stomach (well cleaned)
Method
Stir-fried pork stomach strips with a firm, bouncy texture. The heady scent of toasted lemongrass meets the sharp heat of fresh chili for a dry, aromatic finish.
- 1
Rub the stomach with salt and vinegar to remove impurities. Submerge in boiling water for 15 minutes until firm to the touch, then shock immediately in ice water.
- 2
Finely mince the lemongrass, garlic, and shallots. Thinly slice the chili. We want a fine texture so the aromatics coat the meat perfectly.
- 3
Pat the stomach dry. Slice into 5mm thick strips. The cuts must be clean to ensure even cooking.
- 4
Heat oil in a wok. When lightly smoking, toss in lemongrass, garlic, and shallots. As soon as the toasted aroma hits, add the meat and sear on high heat.
- 5
Pour in the fish sauce and sugar. Continue stir-frying until the liquid has completely evaporated and the sauce coats every piece in a glossy film.
Frequently asked questions
How do you get this dish right?
- The stomach must be bone dry before hitting the wok, otherwise it will boil instead of searing.
- Don't hold back on the lemongrass; it provides the essential aromatic structure of the dish.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat in a pan over high heat to restore the crunch.
