Hakka-Style Stir-Fry with Pork and Squid Recipe

By
Cathy Erway
Cathy Erway is a contributing writer at Serious Eats.
Cathy Erway
Cathy Erway is an award-winning food writer, author, blogger, and podcast host based in Brooklyn.  She contributes to The Huffington Post, The New York Times, TASTE Cooking, Eater, Saveur, Serious Eats, and Food & Wine, among other publications.  
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Updated Aug. 29, 2018
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Cathy Erway

Often called simply "Hakka stir-fry" (or ke jia xiao chao) in Taiwan, where it is popular, this dish is exemplary of Hakka cuisine.

Note: Dried squid can be used in place of fresh. Use 1/4 pound dried squid, found in Asian groceries, soaked in warm water for 30 minutes and sliced along the bodies into long thin strips.

Recipe Details

Hakka-Style Stir-Fry with Pork and Squid Recipe

Active 20 mins
Total 40 mins
Serves 4 to 6 servings

Ingredients

  • 1/2 pound boneless pork belly

  • Kosher salt

  • 2 tablespoons vegetable, peanut, or canola oil

  • 2 cloves garlic, thinly sliced

  • 1-inch piece ginger, peeled and thinly sliced to matchsticks

  • 1 small carrot, peeled and julienned

  • 1 cup Chinese celery, cut to 2-inch long pieces (or 1 cup regular celery sliced thinly on a strong bias)

  • 2 scallions, sliced on a bias into 1-inch pieces

  • 2 tablespoons Asian rice wine

  • 2 teaspoons soy sauce

  • 1/4 pound cleaned squid, tentacles removed and bodies sliced thinly lengthwise into strips (see note)

Directions

  1. Bring a small pot of lightly salted water deep enough to submerge the pork to a boil. Drop in the pork belly and simmer for 20 minutes. Drain and let cool. Once cool enough to handle, slice pork thinly lengthwise into 1/4-inch slices.

  2. Heat oil in a large skillet or wok over medium high heat until shimmering. Add the garlic and ginger and cook, stirring occasionally, until sizzling-hot and fragrant, about 10 seconds. Stir in the pork belly and toss briskly for about 1 minute. Stir in the carrot, celery, and scallions and cook, stirring frequently, until the vegetables are just crisp-tender, about 1 minute.

  3. Add the rice wine and soy sauce and cook, stirring, until bubbling, about 30 seconds. Stir the squid and cook, stirring, just until squid turns opaque, about 1 minute. Remove from heat and season to taste with salt and more soy sauce as necessary. Serve immediately.

This Recipe Appears In

Nutrition Facts (per serving)
155 Calories
11g Fat
3g Carbs
9g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 155
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 13%
Cholesterol 57mg 19%
Sodium 256mg 11%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 9g
Vitamin C 3mg 15%
Calcium 34mg 3%
Iron 1mg 3%
Potassium 208mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)