Stir-fried Chai Poh with Pork Belly

Stir-fried Chai Poh with Pork Belly

Course: Entree
Cuisine: Chinese
Prep Time: 5 minutes
Cook Time: 15 minutes
Soaking time: 3 minutes
Total Time: 20 minutes
Servings: 2 -3 servings
Author: Marvellina
Preserved radish (Chai Poh) is stir-fried with strips of pork belly that imparts amazing flavor to the final dish. Super easy to make and delicious.
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  • 2 cloves of garlic


  • 3 Tbsp kecap manis see notes
  • 1 Tbsp sugar or more as needed


  • Place the chai poh in a mixing bowl. Cover with clean water and let it soak for about 3 minutes. Drain off the water completely and squeeze out the water as much as you can. Finely chopped them. Sprinkle with 1 Tbsp of sugar and toss to mix
  • Preheat a wok or skillet over high heat (without oil). Add pork belly and stir fry for about 5 minutes. The fat will render out. Add garlic and stir fry for 30 seconds. Add chili (if using) and stir fry for another minute until the chili slightly limp and blistered a bit
  • Add chai poh and stir fry for another 5 minutes. Add seasoning. Stir to mix everything. The final taste should be sweet with just hint of savory from the chai poh. Remove from the heat and serve immediately


If you don't have kecap manis, substitute with dark soy sauce and add one more tablespoon of sugar or to your taste.