Spicy Pork Belly Stir-Fry with Cabbage and Ginger

Cooking Temperature

• Wok must be preheated to smoking point before adding oil and ingredients. Never add pork to a cold wok as this prevents proper searing and creates excess moisture leading to steaming instead of frying.

High Risk Population

• Pork belly is a high-fat protein. Individuals with heart disease, cholesterol concerns, or sodium restrictions should limit consumption. The high sodium content from soy sauce also poses risks for those with hypertension.

Cross Contamination

• Raw pork belly must be handled with separate utensils and cutting boards. Never use the same board for vegetables after handling raw meat without thorough sanitization between uses.

• Sesame seeds or sesame oil residue in shared equipment can cause reactions for those with sesame allergies. Clean all utensils and surfaces thoroughly when preparing for allergen-sensitive individuals.

Handling

• When drying pork belly with paper towels, use separate towels from those used for other ingredients. Moisture on pork belly will prevent the crispy sear essential to this dish.

Equipment Safety

• High heat wok cooking produces oil splatter and smoke. Use long-handled utensils, a splatter guard when adding pork to oil, and ensure proper ventilation. Never leave unattended over high flame.

Storage

• Leftover pork belly stir-fry must be refrigerated within 2 hours at 40°F or below. Consume within 3-4 days. Reheat to 165°F before serving.

Allergen Warning

• This dish contains soy and gluten. Those with celiac disease or severe soy allergies should use tamari or coconut aminos as substitutes. Sesame oil cannot be omitted due to its role in the sauce profile.