Pork Belly Rasher Stir-Fry with Rainbow Vegetables

Prep time 10 minutes Cook time 10 minutes

Serves 6 people

Pork belly, while often slow-cooked, can be successfully stir-fried, provided the heat is high and the cooking time short. If no heavy-based wok is available, a heavy-based saucepan is preferable to a light wok for home stoves.



  • 600g pork belly rashers, 1cm thick
  • 2 tablespoon sesame oil
  • 2 cups mixed colourful vegetables (capsicums, baby corn, onions, bok choy)
  • 2 tablespoons soy sauce
  • 1 tablespoon sweet chilli sauce
  • rice, ginger batons, Asian herbs and fried shallots, to serve


  1. 1.
    Use a sharp knife to cut the belly rashers into fine pieces, about ½cm wide.
  2. 2.
    Toss with half the sesame oil, then fry in a large heavy-based wok over a high heat for 4 minutes, until browned.
  3. 3.
    Add the remaining oil and vegetables to the wok and cook for 5 minutes, until softened, then pour in the sauces.
  4. 4.
    Simmer for 2 minutes, then stir in the pork. Serve on rice with ginger, Asian herbs and fried shallots