Hakka-Style Stir-Fry With Pork And Squid Recipe

Name: Hakka-Style Stir-Fry With Pork And Squid Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound boneless pork belly; Kosher salt; 2 tablespoons vegetable, peanut, or canola oil; 2 cloves garlic, thinly sliced; 1-inch piece ginger, peeled and thinly sliced to matchsticks; 1 small carrot, peeled and julienned; 1 cup Chinese celery, cut to 2-inch long pieces (or 1 cup regular celery sliced thinly on a strong bias); 2 scallions, sliced on a bias into 1-inch pieces.; 2 tablespoons Asian rice wine; 2 teaspoons soy sauce; 1/4 pound cleaned squid, tentacles removed and bodies sliced thinly lengthwise into strips (see note)

Servings: persons

1/2 pound boneless pork belly
Kosher salt
2 tablespoons vegetable, peanut, or canola oil
2 cloves garlic, thinly sliced
1-inch piece ginger, peeled and thinly sliced to matchsticks
1 small carrot, peeled and julienned
1 cup Chinese celery, cut to 2-inch long pieces (or 1 cup regular celery sliced thinly on a strong bias)
2 scallions, sliced on a bias into 1-inch pieces.
2 tablespoons Asian rice wine
2 teaspoons soy sauce
1/4 pound cleaned squid, tentacles removed and bodies sliced thinly lengthwise into strips (see note)

1
Bring a small pot of lightly salted water deep enough to submerge the pork to a boil. Drop in the pork belly and simmer for 20 minutes. Drain and let cool. Once cool enough to handle, slice pork thinly lengthwise into 1/4-inch slices.
2
Heat oil in a large skillet or wok over medium high heat until shimmering. Add the garlic and ginger and cook, stirring occasionally, until sizzling-hot and fragrant, about 10 seconds. Stir in the pork belly and toss briskly for about 1 minute. Stir in the carrot, celery, and scallions and cook, stirring frequently, until the vegetables are just crisp-tender, about 1 minute.
3
Add the rice wine and soy sauce and cook, stirring, until bubbling, about 30 seconds. Stir the squid and cook, stirring, just until squid turns opaque, about 1 minute. Remove from heat and season to taste with salt and more soy sauce as necessary. Serve immediately.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound boneless pork belly, Kosher salt, 2 tablespoons vegetable, peanut, or canola oil, 2 cloves garlic, thinly sliced, and more.

Yes, Hakka-Style Stir-Fry With Pork And Squid Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hakka-Style Stir-Fry With Pork And Squid Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions