Stir-Fried Pork Belly with Sweet Peppers: A Dish That Brings Us Closer

Some dishes are more than just food—they’re stories and memories on a plate. For me, stir-fried pork belly with sweet peppers is one of them.

it's a dish that has walked me through so much time and so many memories

This recipe is a tribute to my best friend Elliot, who used to cook this dish for me whenever we were in different cities and he came to visit. Now that we live together, it’s become a regular on our dinner table—so much so that my dad always jokes, “The classic again?” whenever I send him photos of our meals.

how classic, you ask me? we've tried almost a million variations!

So today, I’m sharing our go-to comfort food, a dish that requires just a handful of ingredients yet delivers bold, satisfying flavours. If you're looking for an easy stir-fry, this one’s for you!

Ingredients You’ll Need (Serves 2)

• 200g pork belly

• 2 sweet peppers (red, yellow, green, or combos, pick whatever you like to colour your day:D)

• 2 cloves garlic

• Hot broadbean paste (a kind Chinese chili sauce that’s actually not spicy)

• soy sauce

• salt

🛒All ingredients can be found at your local supermarket or Asian grocery store

Step-by-Step Cooking Guide

Prepare

1. Thinly slice the pork and peppers. Mince the garlic.

   

   
   

Stir-Fry and Season

2. Heat the oil in a frying pan over medium-high heat. Add the pork belly slices and stir-fry until crisply browned and some of the fat has rendered out (about 2-3 minutes).

3. Add the Sichuan chili bean paste, soy sauce, and salt. Toss everything together until the ingredients are evenly coated and the flavours are well combined.

   

   
   

4. Push the pork belly to one side of the wok and add the minced garlic to the empty space. Stir-fry for about 30 seconds until fragrant, then mix the garlic into the pork belly. (I totally forgot about this step so in the picture they’re added together with the peppers, but didn’t affect the wonderful fragrance at all!)

5. Add the peppers, stir-fry for 2-3 minutes until they’re tender but still crisp.

   
   

   

   
   

Serve and Enjoy!

6. Transfer the stir-fry to a serving plate, serve hot with steamed rice and enjoy the Elliot Special™!

   

   
   
   
   

Final Thoughts

The first time I tasted this dish was nearly three years ago. Now, as I’m about to graduate and embark on a new chapter of my life, the memories of that first summer spent far from home—living with friends, taking care of each other, and sharing simple joys—still come flooding back every time this dish is ready to serve. I’m sharing it here in the hope that it can bring the same happiness and relax to more people like (the past versions of) us—those who may not yet be skilled with a spatula and never seem to have enough time to do everything they want. May we all smile when we look back on the past and stride forward with confidence as we face the future :D

Till next time!

Jiangshan Rice Noodles: A Taste of Home in Every Bite

The City of Jiangshan, my tiny hometown in Zhejiang Province, is known for its lush landscapes, rich history, and, of course, its delicious rice noodles. Nothing brings me closer to home than a hot bowl of Jiangshan rice noodles with its fresh toppings soaked up with broth. Growing up in Jiangshan, this dish was a staple at our table, especially during family gatherings or lazy weekend mornings.

Every time I return home or prepare to leave, my first and last stop is always the noodle restaurant—it’s almost a ritual at this point, a special bond between me and my hometown. Eventually, my grandma, unable to bear the sight of my pitiful longing, took matters into her own hands. She sewed me a custom rice noodle bag, large enough to hold a supply that would take up half my suitcase. Yes, it gets flagged during airport security checks every single time, but it’s absolutely worth it.

For me, cooking rice noodles is a way to bring a piece of home to my life here in the UK. It’s a reminder of the bustling markets where my grandma would buy fresh noodles, the sound of sizzling woks in my mom’s kitchen, and the warmth of sharing a meal with loved ones. I hope this recipe brings a little bit of that warmth to your table, too.

Ingredients You’ll Need (Serves 2)

The beauty of Jiangshan rice noodles is its versatility—you can customise it with different proteins, vegetables, and seasonings based on what you have available. But here’s the most classic combo:

• Rice noodles with the amount that’s about as thick as a circle made by touching your thumb and index finger together

• 1/2 Chinese leaf

• 100g pork

• Salt

• Sugar

• Soy sauce

• Vinegar

 🛒 All ingredients can be found at your local supermarket or Asian grocery store

Step-by-Step Cooking Guide

Prepare

1. Soak the noodles in boiling water for 10 minutes until soft and white. Drain and set aside (tip: a quick rinse with cold water prevents the noodles from sticking together).

2. Chop the Chinese leaf (and the pork, if you’re not using minced ones)

   

   
   

Stir-Fry the Ingredients

3. Heat the oil in a deep pot over medium-high heat. Add the Chinese leaf and stir until tender.

4. Toss in the pork, and stir-fry for another 2-3 minutes until lightly browned.

   

   
   

Combine and Season

5. Add the cooked rice noodles to the pot, followed by salt, sugar, and soy sauce.

6. Add boiling water until it covers all the ingredients, then wait for it to come to a boil again.

   

   
   

Serve and Enjoy!

Transfer the noodles to bowls. Season with two spoonful of vinegar and a bit of chili sauce if you like it spicy. Serve immediately and enjoy the comforting flavors of Jiangshan✨

Final Thoughts

Cooking rice noodles is more than just following a recipe – it’s about celebrating the flavours, memories, and traditions that make this dish so special. I hope this recipe brings a little bit of Jiangshan into your kitchen. Until next time, happy cooking! <3