Hong-Zao Stir-fry Pork Belly

Julie made a dish called Hong-Zao Chicken Salad sometime ago. Julie told us that Hong-Zao, the red fermented glutinous rice paste is known to improve blood circulation and helps to reduce clogs in the arteries according to a Japan University study.

This time, Julie made a Stir-fry Pork Belly seasoned with Hong-Zao. She used the same pork belly which has been boiled once and sliced thin.



  • Pork belly which had been boiled and thinly sliced
  • a few sticks of celery which is cut into one inch strips and thinly sliced; you may substitute celery with sliced onions or green onions.
  • 2 cloves of garlic, minced
  • 3 teaspoons of Hong-Zao paste
  • 2 teaspoons of Miso paste



  • Briefly blanched the thinly sliced celery in boiling water.
  • As usual, start with sauteing the garlic until fragrant in medium heat.
  • Mix the Hong-Zao paste with Miso paste in a small bowl and add to the sauteed garlic.
  • Add in the cooked sliced pork belly and stir-fry until well mix.


  • Finally, add in the celery and stir-fry until well mix but do not overcooked the vegetables.


The Hong-Zao gives the dish a distinguish reddish colour. It also has a wine flavour to it. Such dish is always great with steam rice.

This Post Has 0 Comments

  1. Chubbypanda

    Hong zao has a very distinctive taste. I imagine it pairs well with rich foods like pork belly. I’ve had it a few times, but I’m still not sure if I like it or not. It’s a very confusing condiment.

Leave a Reply