Stir-fried Pork Stomach with Lemongrass and Chili

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.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 994
• Protein: 33 g
• Carbs: 10 g
• Fat: 90 g

Ingredients

• 500 g Pork belly ( blanched and cut into strips )
• 3 piece lemongrass ( finely minced )
• 2 piece Thai chili ( sliced )
• 3 piece Garlic ( minced )
• 2 piece Shallot ( minced )
• 2 tbsp fish sauce
• 1 tbsp White sugar
• 3 tbsp Peanut oil
• 2 tbsp Vinegar ( for cleaning )
• 1 tbsp Gray sea salt ( for cleaning )
• 500 g Pork stomach ( well cleaned )

Instructions

1. Cleaning and blanching

   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. Prepping aromatics

   Finely mince the lemongrass, garlic, and shallots. Thinly slice the chili. We want a fine texture so the aromatics coat the meat perfectly.

3. Slicing the meat

   Pat the stomach dry. Slice into 5mm thick strips. The cuts must be clean to ensure even cooking.

4. High-heat stir-fry

   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. Seasoning and glazing

   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.

Chef's tips

• 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.

Storage

Keep for 2 days in the fridge. Reheat in a pan over high heat to restore the crunch.