Stir-fried Pickled Peppers with Cured Pork

This savory Stir-Fried Cured Pork Belly with Pickled Lotus Root is a bold and flavorful dish that combines rich, smoky pork with tangy, crunchy lotus root for an irresistible umami-packed meal. Tender cured pork belly is first blanched to reduce saltiness, then stir-fried until crispy, while garlic, ginger, and red chili peppers add aromatic heat. The pickled lotus root brings a delightful sour crunch, perfectly balanced by light soy sauce and rice vinegar for a bright, zesty finish. Quick and easy to prepare, this dish highlights the best of Chinese stir-fry techniques—fast cooking over high heat to lock in textures and flavors. Ideal as a main dish or paired with steamed rice, this recipe delivers a mouthwatering balance of salty, spicy, and tangy notes in every bite. Perfect for those who love bold, punchy flavors!