Chinese-Style Stir-Fried Rigatoni
Pork and Bell Peppers

A fusion delight combining classic Chinese stir-fry techniques with tender rigatoni, savory pork, and crisp bell peppers in a rich, glossy sauce.

Ingredients

• 200g Rigatoni
• 150g Pork rib meat
• 1/2 cup Red bell pepper
• 1/2 cup Yellow bell pepper
• 1/2 cup Green bell pepper
• 1/2 Purple onion
• 1 tbsp Light soy sauce
• 1 tsp Oyster sauce
• 1/2 tsp Pepper powder
• 1 tsp Peanut oil
• 1 tsp Cornstarch
• 1 tsp Sugar
• to taste Salt
• to taste MSG

Instructions

1. 1Slice the pork

   

   Take the pork rib meat and slice it into thin, even pieces on a cutting board. Cutting the meat thinly ensures it cooks rapidly in the wok and absorbs the stir-fry flavors well.

   Tip: If the meat is slightly frozen, it will be much easier to slice into uniform, thin pieces.
2. 2Marinate the meat

   

   Place about two-thirds of the sliced meat into a bowl. Marinate it with one spoon of light soy sauce, pepper powder, a little oyster sauce, and a dash of peanut oil. Mix it thoroughly to establish a flavorful base.

   Tip: Adding a dash of peanut oil to the marinade helps lock in the moisture, keeping the pork tender during the quick stir-fry.
3. 3Boil the rigatoni

   

   Bring a pot of water to a rolling boil and add a pinch of salt and a little oil. Pour in the rigatoni that was soaked overnight in the fridge. Since its pre-soaked, it will only take a very short time to cook.

   Tip: Soaking the pasta in cold water overnight dramatically reduces its cooking time, making this a perfect quick meal.
4. 4Remove and drain

   

   After boiling for just one or two minutes, check if the rigatoni is soft. Once softened, use a wire strainer to scoop the pasta out of the hot water and let it drain.

   Tip: Be careful not to overcook the pasta in the water, as it will continue to cook slightly when stir-fried with the sauce later.
5. 5Sear the pork

   

   Heat a pan or wok with oil over high heat. Once the oil is hot, add the marinated pork slices into the pan and stir-fry them quickly. Cook just until the exterior of the meat changes color.

   Tip: Keep the wok very hot to get a quick sear without letting the meat stew in its own juices.
6. 6Set the meat aside

   

   As soon as the pork has changed color and is partially cooked, immediately remove it from the pan and transfer it to a bowl. Setting it aside ensures the meat doesnt overcook while you prepare the vegetables.

7. 7Stir-fry the onions

   

   In a pan with hot oil, add the purple onion pieces. Stir-fry them over medium-high heat until they become fragrant and slightly softened.

   Tip: Keep the onions moving to prevent them from burning while they release their aroma.
8. 8Add bell peppers

   

   Add the prepared red, yellow, and green bell peppers into the pan with the onions. Stir-fry the mixture for about 10 to 20 seconds to maintain their crispness.

   Tip: Flash-frying the peppers keeps them vibrant in color and texture.
9. 9Add the rigatoni

   

   Transfer the pre-boiled rigatoni into the pan with the sautéed onions and bell peppers. Toss the ingredients thoroughly to combine and develop a slight wok-hei flavor.

   Tip: Ensure the rigatoni is well-drained before adding to the pan to avoid excess moisture.
10. 10Add pork and sauce

    

    Return the previously cooked pork to the pan. Pour the prepared dark sauce mixture over the pasta, meat, and vegetables, stirring continuously so everything is evenly coated.

    Tip: Pouring the sauce while stirring helps it coat the rigatoni evenly and absorb into the meat.
11. 11Finish stir-frying

    

    Continue to toss and stir the rigatoni, pork, and vegetables over the heat until the ingredients have absorbed the sauce and everything is coated in a glossy, savory glaze.

    Tip: Toss for about two minutes to ensure all flavors are integrated and the sauce thickens slightly.

Storage & Reheating

Burn It Off

Frequently Asked Questions