Pork and Lettuce Stir-fry
Pork and Lettuce Stir-Fry for Quick Weeknight Dinner
If you're looking for a quick and easy stir-fry to make on a busy weeknight, this Pork and Lettuce Stir-Fry is it.
I made this recently, and it was so satisfying that we all went back for another bowl of rice. It’s one of those simple dishes that come together in under 15 minutes but feels like comfort food. The savory pork belly pairs perfectly with crisp-tender lettuce, and the sauce is full of umami and warmth from ginger and garlic.
This dish is inspired by everyday Japanese home cooking and is great for using up half a head of lettuce sitting in your fridge. Don't be surprised if it becomes one of your go-to recipes for busy days!
RECIPE
Servings: 2-3
Time: 20 min
Ingredients:
1/2 head of lettuce (romaine or iceberg works well)
1/2 lb pork belly, thinly sliced
Seasoning:
2 tsp torigara powder (Japanese chicken soup stock)
1 tbsp sake
1 tbsp mirin
1 tbsp sesame oil
1 tsp grated ginger
1 tsp grated garlic
Instructions:
Prepare the pork:
In a bowl, combine sliced pork belly with all the seasoning ingredients—torigara, sake, mirin, sesame oil, ginger, and garlic.
Mix well and let it marinate for a few minutes while you prep the lettuce.
Prep the lettuce:
Tear the lettuce, or cut it into bite-sized pieces. Set aside.
Cook the pork:
Heat a pan over medium heat and cook the marinated pork until it’s fully cooked and slightly caramelized.
There’s no need to add oil since pork belly has enough fat.
Add lettuce:
Once the pork is cooked, add the torn lettuce and stir-fry for another 30 seconds to 1 minute, just until the lettuce starts to wilt.
Finish:
Add some yuzu juice and serve hot over steamed rice.
Tips & Variations
Torigara substitute: If you don't have torigara powder, you can use a pinch of chicken bouillon or skip it for a lighter taste.
Add more veggies: Try adding sliced onions, bean sprouts, or mushrooms to bulk it up.
Make it spicy: Add a dash of chili oil or shichimi togarashi for a spicy kick.
