Crispy Fried Ginger Pork

What Goes Well With Our MCC's?

Póngracz Noble Nectar

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Crispy Fried Ginger Pork

Serves 4


800g pork belly, skin removed but leave the fat layer


For the caramel:

175g sugar

60 ml orange juice

40 g roasted cashew nuts, finely chopped

10 ml (2 tsp) minced garlic

7cm fresh ginger, peeled and finely grated

750 ml canola oil to deep fry

For the stir fry topping:

15ml olive oil

2 salad onions, sliced thinly

5cm fresh ginger peeled and thinly sliced into julienne strips

1 baby marrow, sliced into julienne strips

1 carrot, peeled and sliced into julienne strips

15ml soy sauce

10ml honey


  1. Rub the pork belly with salt. Place a metal wire rack in a large saucepan filled with 500ml water. Place the belly on the wire rack. Cover it tightly with foil, and steam for 1 hour over medium heat. Remove from the heat and allow to cool completely.
  2. For the caramel: combine the orange juice and water in a small saucepan over medium heat. Increase the heat to high and boil for 5-6 minutes or until a light caramel form. Do not allow the caramel to thicken too much. Remove from the heat. Swirl in the cashew nuts, garlic and ginger and set aside until needed.
  3. For the stir fry; heat the oil in a medium non-stick pan over high heat. Quickly stir fry the salad onions and vegetables for 2 minutes. Add the soy and honey and stir through and fry for 2 more minutes.
  4. Warm the caramel over very low heat. Cut the belly into 3 cm cubes and season with salt. Heat the cooking oil in a large saucepan. Deep-fry the cubes for 4-5 minutes in batches until golden and crispy. Drain on paper towel.
  5. Drizzle the warm caramel over the pork cubes, toss it through to coat evenly. Top the caramelised pork cubes with the stir-fried vegetables and serve with glasses of the Póngracz Noble Nectar.