Marrying a northerner doesn't stop me from cooking southern cuisine. My husband has a family history of diabetes and is intolerant to blood sugar, so he's willing to give up noodles and eat mixed grain rice with various southern stir-fries. This is a home-style dish my mother taught me to make, and even though I don't like carrots, I look at it differently because of it. Every time I make this dish, I think of my mother. It tastes like my mother, like the taste of my childhood.
Materials
Mom's Recipe - Steps for Making Stir-fried Pork Belly with Carrots
Place the pork belly in a pot of cold water, bring to a boil, then simmer over medium-low heat for 10 minutes. Remove, let cool, and slice.
Peel and cut the carrots into chunks, then steam them for 20 minutes.
Prepare the chopped ginger, scallions, garlic, and chili peppers as shown in the picture.
Heat oil in a pan, then add the pork belly slices and stir-fry briefly. Add scallions, ginger, garlic, and chili peppers, and continue stir-frying for 2 minutes.
Drizzle some Shaoxing wine along the edge of the wok, add a little salt and a spoonful of dark soy sauce, and continue to stir-fry.
Pour the steamed carrots, along with the carrot water (if any) from the plate, into the pot and stir-fry with the pork belly.
Add a little salt and a touch of light soy sauce, then stir-fry until well combined.
Finally, add a pinch of MSG, turn off the heat, and stir well.
Serve. My delicious mom's cooking is a success! 🏅
