Hakka-Style Stir-Fry With Pork And Squid Recipe

• 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.

pork belly, kosher salt, vegetable, garlic, ginger, carrot, chinese celery, scallions, asian rice wine, soy sauce, bodies

Taken from www.seriouseats.com/recipes/2014/01/hakka-style-stir-fried-pork-squid.html (may not work)