This mouthwatering recipe features perfectly Crispy Pork Belly Slices that melts in your mouth and a crunchy Garlic Chili Oil ...

Making a take-out quality stir-fry in your own kitchen isn't so difficult, and this recipe adds in delicious, twice-cooked pork belly and a host of veggies.

¼ cup chili garlic sauce; ¼ cup soy sauce; ¼ cup brown sugar; Pork and noodles. 1 package (5.6 ounces) Yakisoba noodles (or two packages of ramen noodles) ...

Slice the pork belly about 5mm (¼in) thick (it is easiest to do skin-side down), then cut the slices into 5mm strips. Put the pieces in a bowl and add the soy sauce, rice wine, sesame oil, sugar ...

If it seems dry, or the noodles are scorching, add a little more shrimp stock, as necessary. 11 /12 Stir in the holy basil leaves and the spring onion then garnish with whole stalk of green ...

Add the tomatoes, fish sauce, salt, water, and broth. Bring to a boil. Reduce the heat and simmer until the pork is just done, about 10 minutes.

In a wok or very large skillet, heat 1/4 cup of the garlic oil until shimmering. Add the shrimp, pork and minced garlic and stir-fry over high heat until the shrimp just start to turn pink, about ...

When the oil is shimmering, add the pork and sauté, breaking up with a wooden spoon, for 5 minutes or until cooked through and browned. Add the shallots and garlic, and cook 2 to 3 minutes more ...