Thirty minutes is all you need to prepare this Thin-Sliced Pork Belly Stir Fry. Salt, pepper, and a bit of chili --- that's all the seasoning that you need.
Thin-sliced pork belly stir fry is an excellent dish when you cannot be bothered with measuring ingredients --- you can just wing them.
A handful of ingredients, minimal seasoning, and effort, and you get a flavor-packed pork belly dish that you won't be able to stop eating.
Do you want it to be salty? Add more salt. You want it to be hot? Go crazy on the chili. 🙂
IF YOU WANT MORE STIR FRY RECIPES, THEN YOU WILL LIKE THESE POSTS!
Ingredients
- Pork belly - make sure you remove the skin when preparing for this thin-sliced pork belly recipe.
- Garlic - minced, grated, or sliced thinly; it depends on what you prefer. The critical thing is not to burn it when cooking.
- Chili - red chili pepper, sliced into thin rounds. The amount you use will vary depending on how spicy the chili is.
For reference, I used a mild chili in this recipe, and I used at least half of it for a pound of pork belly.
- Salt and pepper - I strongly suggest using sea salt, and if you have freshly-ground black pepper, that's even better.
- Spring onions - although you only need this for garnish, it completes the dish's overall flavor, so try not to skip it.
Preparation
Start preparing your thin-sliced pork belly by slicing the pork into a quarter of an inch thick and about an inch wide.
Place the wok over high heat.
Once the wok is hot enough, add the thin pork belly slices --- spread them around the wok (photo 1).
Cook for about twenty minutes, mixing often.
When the pork belly slices are almost cooked, turn down the heat to medium-high.
Add the minced garlic (photo 2).
Cook for about a minute or until the garlic becomes fragrant.
Season with salt, pepper, and chili (photo 3).
Cook for about two minutes --- keep mixing the entire time.
Turn the heat off.
Use a spider strainer to scoop the pork belly slices and transfer them into plates (photo 4).
Garnish your thin-sliced pork belly with chopped spring onions, and serve.
Helpful tips
- Try to slice the pork belly into thin, identical sizes. It helps in cooking them all at the same time and not burning some of the smaller pieces.
- No need to use oil. As you can see, the thin pork belly slices, once cooked, will produce more than enough oil.
- Make sure you keep mixing after adding the garlic and the chili --- it helps ensure that they will not be burned.
- Use a spider strainer to drain the oil from the pork quickly.
Alternatively, you can place the thin slices of pork belly on some kitchen paper to remove excess oil before serving.
Recipe variation
- Chili flakes. If you cannot find any fresh ones, chili flakes or dried chili are great alternatives.
FAQ
Absolutely.
A regular skillet, a frying pan, or even a Dutch oven will work out just as great. The critical thing is to pay attention to the heat.
I always serve it with steamed white rice, but occasionally, it's with garlic fried rice when I have day-old rice.
See how easy it is? Give this thin-sliced pork belly recipe a try one of these days! 🙂
*Originally published in Food and Journeys.
Happy cooking!
📖 Recipe
Thin-Sliced Pork Belly Stir Fry Recipe
Equipment
- Chopping board
- Kitchen knife
- Garlic press
- Wok
- Rubber spatula
- Spider strainer
Ingredients
- 1 pound pork belly, without skin
- 2 cloves garlic (or one large clove), minced
- 1 piece chili, sliced into thin rounds
- salt and pepper, to season
- spring onions, to garnish
Instructions
- Slice the pork into about a 1/4-inch thin, and 1-inch wide.
- Place the wok over high heat.
- Once the wok is hot enough, add the pork belly slices and spread them evenly on the wok.
- Cook for about 20 minutes; mix often.
- Adjust the heat to medium-high once the pork belly slices are almost cooked.
- Add the minced garlic.
- Cook for about a minute or until the garlic becomes fragrant.
- Add the salt, pepper, and chili.
- Cook for about 2 minutes --- keep mixing the entire time.
- Turn the heat off.
- Use a spider strainer to scoop the pork belly slices and transfer them into plates.
- Garnish your thin-sliced pork belly stir fry with chopped spring onions (and more sea salt, if desired) and serve.
Notes
- Cook's Tip #1: Slice the pork belly into thin, identical sizes. It helps in cooking them all at the same time and not burning some of the tinier pieces.
- Cook's Tip #2: Skip the oil. As you can see, the thin pork belly slices, once cooked, will produce more than enough oil.
- Cook's Tip #3: Use a spider strainer to drain the oil from the pork quickly. Alternatively, you can place the thin pork belly slices on some kitchen paper to remove excess fat before serving.
- Cook's Tip #4: Remember to keep mixing after adding the garlic and the chili --- it helps ensure that they will be cooked properly, not burned.
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