Pohorc - Filipino Chinese Style

Ingredients

In the original Slovenian Pohorc, the pork belly is typically roasted or grilled, while in this Filipino Chinese adaptation, it is boiled and then fried to achieve a crispy texture. Additionally, the original Pohorc does not include the aromatic spices and sauces used in Filipino Chinese cuisine, which add depth and complexity to the dish. We alse have the original recipe for Pohorc, so you can check it out.

• 500g (1.1 lb) pork belly, skin-on 500g (1.1 lb) pork belly, skin-on
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, julienned 1 thumb-sized ginger, julienned
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Spring onions, for garnish Spring onions, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring water to a boil. Add the pork belly and cook for 45 minutes to 1 hour, until tender. Remove from the pot and let it cool.
2. 2.
   Once cooled, slice the pork belly into bite-sized pieces. Pat dry with a paper towel to remove excess moisture.
3. 3.
   Heat vegetable oil in a pan over medium-high heat. Add the sliced pork belly and fry until crispy and golden brown. Remove from the pan and set aside.
4. 4.
   In the same pan, add garlic, ginger, and onion. Sauté until fragrant and the onion becomes translucent.
5. 5.
   Return the crispy pork belly to the pan. Add soy sauce, oyster sauce, and sugar. Stir-fry for a few minutes until the pork belly is well coated with the sauce.
6. 6.
   Season with salt and pepper to taste. Garnish with spring onions.
7. 7.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Pork belly — Make sure to pat dry the pork belly after boiling to achieve a crispy texture when frying.

Tips & Tricks

• For an extra kick of heat, add sliced chili peppers or chili flakes to the stir-fry.
• To make the dish more colorful, you can add bell peppers or carrots during the stir-frying process.
• If you prefer a sweeter sauce, increase the amount of sugar or add a drizzle of honey.
• Serve with a side of pickled vegetables to add a refreshing contrast to the rich flavors.
• Leftovers can be used to make delicious pork belly fried rice the next day.

Serving advice

Serve the Crispy Pork Belly Stir-Fry with steamed rice and a side of pickled vegetables for a complete and satisfying meal.

Presentation advice

Arrange the crispy pork belly on a bed of steamed rice and garnish with fresh spring onions for an appetizing presentation. Drizzle some of the savory sauce over the dish for an extra touch of flavor.