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    Home » Mains

    Thin-Sliced Pork Belly Stir Fry

    Published: Feb 13, 2022 by Billi · This post contains some affiliate links.

    Jump to Recipe

    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. 

    An overhead shot of a bowl of rice with pork belly stir fry on top, with green onions and chili on the countertop.

    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. 🙂 

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    Ingredients

    All the ingredients you need to prepare thin-sliced pork belly stir fry at home.
    • 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. 
    A closer shot of a plate of pork belly stir fry with a bowl of white rice on the background.

    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). 

    First part of a collage of images showing how to prepare pork belly stir fry at home.

    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). 

    Last part of a collage of images showing the steps in making thin-sliced pork belly stir fry.

    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. 

    An overhead shot of a plate of thin-slice pork belly stir fry, served with a bowl of rice.

    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. 

    A closer shot of thinly sliced pork belly on top of white rice, with green onions and chili on the background.

    Recipe variation

    • Chili flakes. If you cannot find any fresh ones, chili flakes or dried chili are great alternatives. 

    FAQ

    Can I still prepare this pork belly stir fry if I don't have a wok?

    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. 

    What do I serve with this thinly sliced pok belly?

    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!

    Latest Name Signature.

    📖 Recipe

    An overhead shot of a bowl of rice with pork belly stir fry on top, with green onions and chili on the countertop.

    Thin-Sliced Pork Belly Stir Fry Recipe

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 3
    Calories: 792kcal
    Author: Neriz

    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
    Prevent your screen from going dark

    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.

    Nutrition

    Calories: 792kcal | Carbohydrates: 2g | Protein: 15g | Fat: 80g | Saturated Fat: 29g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 37g | Cholesterol: 109mg | Sodium: 50mg | Potassium: 336mg | Fiber: 1g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 23mg | Calcium: 13mg | Iron: 1mg

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