Pork Belly Stir-Fry

I bought some pork belly strips from the supermarket, which I cooked in the preheated oven, in an open roasting dish for 45-50 minutes at 180 deg. C. Cooled and left in the fridge overnight. 

I cut up three of the strips into squares the next day, and put the squares into the wok first, with some sunflower oil. Cooked for five minutes, before adding the mix of vegetables - bean sprouts, mushroom, two kinds of cabbage, yellow and green pepper strips, thin-cut strips of carrot, onion, two kinds of cabbage and some cashew nuts.

Cook for five minutes at a medium heat, stirring frequently. Rather than add chopped fresh chilli, I drizzled some sweet chilli sauce in to the wok a minute before the end of the cooking process. Simple and quick to prepare. 

Pork Belly Stir-Fry