Easy Pork Belly Stir-Fry with Asian Greens

Prep time 10 minutes Cook time 10 minutes

Serves 4 people

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.



  • 600g skinless pork belly, all bones removed
  • 2 teaspoons oil
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon fish sauce
  • steamed Asian greens and rice, to serve


  1. 1.
    Use a sharp knife to slice the pork belly into 2cm cubes.
  2. 2.
    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.
  3. 3.
    Return all pork to the pan with the sauces, then simmer for 1 minutes. Serve immediately with steamed Asian greens and rice.