Slice the pork belly into thin strips. Dice the carrots into small cubes. Cut the red, yellow, and orange peppers into roughly equal-sized squares. Mince the garlic and ginger.
In a small bowl, combine soy sauce, oyster sauce, sesame oil, white pepper powder, and cornstarch with 3 tablespoons of water to create the sauce. Set aside.
Heat the vegetable oil in a large wok or frying pan over high heat until it shimmers.
Add the pork belly slices and stir-fry for 3-4 minutes until cooked through and slightly caramelised. Remove and set aside.
In the same wok, add more oil if needed. Stir-fry the carrot cubes for 2 minutes until beginning to soften.
Add the minced garlic and ginger, then stir-fry for 30 seconds until fragrant.
Add all the bell pepper pieces and continue stir-frying for 2-3 minutes until they are crisp but tender.
Return the cooked pork belly to the wok and toss everything together.
Pour the prepared sauce over the mixture and toss continuously for 1-2 minutes until the sauce thickens and coats all ingredients evenly.
Taste and adjust the seasoning if necessary. Plate and serve immediately with steamed white rice.
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