While pork belly is traditionally slow-roasted until it is meltingly tender, when cooked quickly and paired with a sweet glaze it retains juiciness, and has a mellow, delicious flavour. The real trick is to not overcook it, thereby preventing the meat from drying out. For Stir-frying, 2cm cubes is the largest size that should be used. Fine slice of 2cm side strips works even better.
Instructions based off 600g skinless pork belly, all bones removed
Use additional ingredients of your choice:
- 2 tsp oil
- sauces of choice (suggested: soy, oyster & fish sauce)
OR follow our basic pork belly stir-fry with Asian greens recipe below.
Click on each drop-down step below:
Use a sharp knife to slice the pork belly into 2cm cubes.
Pour the oil into a large heavy-based frying pan set over a high heat and cook the pork belly in batches until browned, but still medium*.
*(approx. 63°C when tested with a probe thermometer)
Return all pork to the pan with sauces of choice, then simmer for 1 minutes. Serve immediately with steamed Asian greens and rice.
Steps in Motion : Basic Recipe
EASY PORK BELLY STIR-FRY WITH ASIAN GREENS
Preparation time: 10 minutes
Cooking time: 10 minutes
- 600g skinless pork belly, all bones removed
- 2 tsp oil
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 tsp fish sauce
- steamed Asian greens and rice, to serve