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An overhead shot of a bowl of rice with pork belly stir fry on top, with green onions and chili on the countertop.
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5 from 1 vote

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Asian
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

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