Stir-Fried Rice Paper with Pork Belly

Steps

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1. 1
   Freeze the pork belly briefly in the freezer to firm it up, making it easier to slice. Prepare the remaining ingredients.
   ▶ ≈0:53
2. 2
   Mince the garlic, cut onion into wedges, and slice carrot into matchsticks.
   ▶ ≈1:02
3. 3
   Trim the root ends from the scallions and cut them in half.
   ▶ ≈1:29
4. 4
   Remove the pork from the freezer and cut into thin slices. Season lightly with salt and black pepper.
   ▶ ≈1:47
5. 5
   Fill a bowl with water and add 1 teaspoon soy sauce. Quickly dip 6 rice paper sheets one at a time into the water, allowing them to absorb moisture rapidly. Soak for 20–30 seconds until softened, then place on a cutting board.
   ▶ ≈2:11
6. 6
   After the rice paper has absorbed water and the surface is dry, brush both sides lightly with oil to prevent sticking. Stack the remaining rice paper sheets on top.
   ▶ ≈3:04
7. 7
   Fold the stacked rice paper in half, then cut into noodle-like strips similar to pho or rice noodles. Gently separate the strips by hand.
   ▶ ≈3:25
8. 8
   Prepare the sauce by mixing 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp fish sauce, 0.5 tbsp chili sauce, 1 tbsp sugar, a pinch of black pepper, and 2 tbsp water. Stir well.
   ▶ ≈3:59
9. 9
   Heat oil in a wok or pan over high heat. Once hot, add the pork and stir-fry quickly until the edges turn golden brown.
   ▶ ≈4:31
10. 10
    Add the minced garlic and stir-fry until fragrant. Add the onion and carrot, tossing for about 1 minute.
    ▶ ≈4:46
11. 11
    Add the rice paper strips and toss briefly to distribute evenly. Pour in the sauce and stir-fry together for about 30 seconds.
    ▶ ≈5:06
12. 12
    Add the bean sprouts and stir-fry quickly for about 20 seconds. If you prefer them crispier, add them last.
    ▶ ≈5:37
13. 13
    Turn off the heat, add the scallions, and toss to combine. Plate and serve, optionally topped with crispy fried garlic or fried onion for extra flavor.
    ▶ ≈5:47