Spicy Garlic Soy Pork Belly Stir-fry
Spicy Garlic Soy Pork Belly Stir-fry
Ingredients
For the Pork Belly Marinade
- 1 1/2 pounds pork belly, skin on or off, sliced into 1/4-inch thick pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
For the Stir-fry Sauce
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon brown sugar
- 1 tablespoon chili garlic sauce, or more, to taste
- 1/4 cup water
- 1 teaspoon cornstarch
For the Stir-fry
- 2 tablespoons vegetable oil, divided
- 6 garlic, cloves, minced
- 1 tablespoon ginger, fresh, grated
- 1/2 yellow onion, medium, thinly sliced
- 1 bell pepper, red or green, thinly sliced
- 2 cups broccoli florets, small
- 2 scallions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a medium bowl, combine the sliced pork belly with 2 tablespoons soy sauce, rice vinegar, 1 teaspoon sesame oil, 1 tablespoon cornstarch, and black pepper. Mix well to ensure all pork is coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
⏱️ 5 min
- 2
While the pork is marinating, prepare the stir-fry sauce. In a small bowl, whisk together 3 tablespoons soy sauce, oyster sauce, Shaoxing wine, brown sugar, chili garlic sauce, water, and 1 teaspoon cornstarch until smooth. Set aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the marinated pork belly in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes, flipping occasionally, until the pork is golden brown and crispy. Remove the cooked pork from the wok and set aside, leaving any rendered fat in the pan.
⏱️ 7 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the wok if needed. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 5
Add the sliced yellow onion, bell pepper, and broccoli florets to the wok. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
⏱️ 7 min
- 6
Return the cooked pork belly to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk (as cornstarch can settle) and pour it over the pork and vegetables. Stir continuously for 1-2 minutes until the sauce thickens and coats everything evenly.
⏱️ 2 min
- 7
Remove from heat. Garnish with sliced scallions and toasted sesame seeds. Serve immediately with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Garlic Soy Pork Belly Stir-fry
For the Pork Belly Marinade
- 1 1/2 pounds pork belly, skin on or off, sliced into 1/4-inch thick pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
For the Stir-fry Sauce
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon brown sugar
- 1 tablespoon chili garlic sauce, or more, to taste
- 1/4 cup water
- 1 teaspoon cornstarch
For the Stir-fry
- 2 tablespoons vegetable oil, divided
- 6 garlic, cloves, minced
- 1 tablespoon ginger, fresh, grated
- 1/2 yellow onion, medium, thinly sliced
- 1 bell pepper, red or green, thinly sliced
- 2 cups broccoli florets, small
- 2 scallions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a medium bowl, combine the sliced pork belly with 2 tablespoons soy sauce, rice vinegar, 1 teaspoon sesame oil, 1 tablespoon cornstarch, and black pepper. Mix well to ensure all pork is coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
⏱️ 5 min - 2
While the pork is marinating, prepare the stir-fry sauce. In a small bowl, whisk together 3 tablespoons soy sauce, oyster sauce, Shaoxing wine, brown sugar, chili garlic sauce, water, and 1 teaspoon cornstarch until smooth. Set aside.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the marinated pork belly in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes, flipping occasionally, until the pork is golden brown and crispy. Remove the cooked pork from the wok and set aside, leaving any rendered fat in the pan.
⏱️ 7 min - 4
Add the remaining 1 tablespoon of vegetable oil to the wok if needed. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 5
Add the sliced yellow onion, bell pepper, and broccoli florets to the wok. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
⏱️ 7 min - 6
Return the cooked pork belly to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk (as cornstarch can settle) and pour it over the pork and vegetables. Stir continuously for 1-2 minutes until the sauce thickens and coats everything evenly.
⏱️ 2 min - 7
Remove from heat. Garnish with sliced scallions and toasted sesame seeds. Serve immediately with steamed rice.
⏱️ 1 min