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This easy Asian pork belly recipe serves four and features pan-rendered pork belly paired with tender-crisp okra, red chillies, fragrant garlic, and a savory mix of soy and oyster sauce for a bold, homey stir-fry.
We love okra in a pork stir fry for the way its texture balances the richness of the meat and how its tiny seeds add a gentle nuttiness.
If you’re not a fan of okra, swap it with vegetables like snow peas, baby corn, bok choy, or Chinese broccoli, each adds a fresh crunch and complements the pork’s savory flavor.
This pork belly stir fry is easy to make and comes together in under an hour, making it perfect for family dinners, casual get-togethers, or to round out a delicious Asian-style meal.
Serve it with fragrant jasmine rice for a comforting classic, or pair it with Thai basil fried rice for a flavorful twist.
It also goes beautifully with Chinese-style egg fried rice or a side of stir-fried garlic noodles for a richer, more indulgent meal.
✅ Take a moment to read through the whole post for the ingredient list, expert tips, and equipment suggestions. The full recipe is right below.
Key Ingredients for This Stir Fried Pork Belly Recipe
Here are the ingredients you’ll need for this stir-fried pork belly recipe;
1. Pork Belly
- Use boneless, skin-on pork belly, sliced into even pieces rather than minced pork, and choose a cut with distinct, even layers of lean meat and fat.
- Pork belly’s rich layers render into tender, succulent bites with crisp, golden-brown edges, offering luxurious flavor without being overly greasy, letting its savory depth shine.
2. Okra
- When selecting okra, look for pods that are tender, firm, and boast a bright green color, and avoid any that appear dull, bruised, or blemished.
- Smaller pods, generally no more than 4 inches long, are often preferred as they tend to be more tender and less fibrous.
3. Aromatics
- Garlic, ginger, red chilies, and green onions form the aromatic base of a great pork stir fry.
- Fresh garlic adds a bold, savory punch, while ginger brings a warm, zesty note.
- Ginger adds a warm, zesty kick, while thinly sliced red chilies provide a customizable level of heat and a pop of color.
- Green onions, with their white parts used for a deeper flavor base and the green tops reserved for a fresh garnish, complete everything together with freshness.
4. Light Soy Sauce
- This provides the primary salty, umami backbone of the dish.
- It seasons without overpowering the other ingredients, letting the pork and vegetables shine.
5. Dark Soy Sauce
- Dark soy sauce is used mainly for its rich, mahogany color and a deeper, slightly sweeter umami note.
- It gives the stir-fry a glossy, appetizing finish.
6. Oyster Sauce
- Oyster sauce is a cornerstone of many Chinese stir-fries, adding a profound savory depth and a beautiful sheen.
- It blends seamlessly with soy to create a layered, full-bodied sauce.
7. Sugar
A small amount balances the saltiness of the soy sauce and aids in the beautiful caramelization of the pork.
8. Sesame Oil
- Sesame oil adds a final nutty fragrance when drizzled at the end.
- It’s a delicate finishing touch, so never let it cook over high heat for long.
9. Shaoxing Wine (Chinese Cooking Wine)
- Essential for authentic Asian pork stir fry flavor, Shaoxing wine adds depth and a subtle, earthy complexity.
- It also helps tenderize the pork belly, making each bite more succulent.
10. Cooking Oil
- A neutral oil with a high smoke point, such as vegetable, canola, or peanut oil, is ideal for stir-frying.
- It withstands the intense heat needed for proper searing without imparting unwanted flavors.
Essential Kitchen Tools You’ll Need for This Pork Stir Fry Recipe
Here’s a breakdown of the essential kitchen tools you’ll need for this pork stir fry recipe;
- Carbon Steel Wok (or Large Heavy Bottomed Frying Pan): A flat-bottom carbon steel wok is ideal for home stoves, providing excellent heat response and making tossing ingredients effortless.
- Wok Spatula (Chuan) & Wok Ladle (Hoak): These tools are specifically designed to work with the curved sides of a wok, allowing for efficient scooping, flipping, and saucing.
- Sharp Chef’s Knife: A sharp chef’s knife ensures clean, uniform slices of pork belly (especially after blanching) and consistent cuts for okra and aromatics, which promotes even cooking.
- Medium-Sized Pot and Colander: A medium-sized pot is needed for blanching the pork belly to tenderize it and render excess fat, while a colander is used to drain it afterward.
- Cutting Boards: Multiple boards are recommended to prevent cross-contamination between meat and vegetables.
- Small Mixing Bowls: These bowls are perfect for pre-mixing the stir-fry sauce and holding all your chopped aromatics and vegetables, ensuring a smooth and fast cooking process.
- Slotted Spoon: Essential for skimming impurities during blanching and removing pork belly from the wok while leaving rendered fat.
- Paper Towels: Paper towels are essential for thoroughly drying both the blanched pork belly and okra, ensuring crispy pork and preventing slimy okra.
- Measuring Spoons and Cups: For accurate measurement of all liquid and dry ingredients, ensuring the sauce is perfectly balanced.
- Mandoline Slicer: While not strictly essential if you have excellent knife skills, a mandoline slicer can help achieve perfectly uniform, thin slices of vegetables like okra.
Why You’ll Love This Asian Pork Stir Fry
Here’s why you’ll fall in love with this Asian pork belly stir fry;
- High in Protein: Pork belly, despite its fat content, is a good source of protein, which is essential for muscle growth, repair, and satiety, overall bodily functions.
- Rich in B Vitamins: Pork belly is an excellent source of various B vitamins, such as Thiamine (B1), Riboflavin (B2), Niacin (B3), Pantothenic acid (B5), Vitamin B6, and Vitamin B12, which support energy production, brain function, and a healthy nervous system.
- Good Source of Minerals: Pork stir fry dishes offer iron, zinc, calcium, and phosphorus, which are crucial for supporting oxygen transport, immune health, wound healing, and strong bones.
- Dietary Fiber from Okra: Okra contributes dietary fiber, which is beneficial for digestive health and can help regulate blood sugar levels.
- Rich in Antioxidants: Okra, garlic, ginger, and chilies provide a range of antioxidants and beneficial compounds that help protect cells and support overall health.
- Fat-Soluble Vitamin Absorption: The healthy fats present in pork belly can aid in the absorption of fat-soluble vitamins (A, D, E, and K) from the vegetables and other ingredients in the dish.
- Easy and Quick to Prepare: This pork stir fry delivers gourmet flavor in just 35 minutes, making it perfect for a weeknight dinner that feels special without requiring hours in the kitchen.
What to Pair with Stir-Fried Pork
This delicious stir fried pork belly with okra pairs beautifully with a variety of accompaniments that help balance its richness and enhance the overall meal experience:
- Steamed Jasmine Rice: Fluffy, fragrant jasmine rice is the classic pairing for pork stir fry, perfectly soaking up the savory, glossy sauce.
- Noodles: For a heartier option, serve the pork stir fry with Chinese egg noodles, udon, or rice noodles, which offer a satisfying texture and soak up the sauce beautifully.
- Cauliflower Rice: For a low-carb or keto-friendly option, swap traditional rice for cauliflower rice, which mimics the texture and absorbs the flavors beautifully without the extra carbs.
- Light, Fresh Salads: To balance the richness of pork belly, pair it with a light, refreshing salad, such as a cucumber and tomato salad or a crisp green salad, for a fresh, contrasting bite.
- Steamed or Blanched Greens: In addition to the okra, serve plain steamed or blanched greens like bok choy, gai lan, or green beans, finished with a drizzle of soy sauce and sesame oil for added freshness and fiber.
- Pickled Vegetables: Pickled radishes, mustard greens, carrots, or kimchi add a tangy, acidic, and sometimes spicy kick that balances the richness of the pork belly beautifully.
Tips for Making the Best Pork Belly Stir Fry
To reiterate and emphasize the most crucial points for achieving perfection in this pork belly stir fry, here are the core principles:
1. Always Blanch the Pork
- The initial blanching tenderizes the pork and renders out a significant amount of fat, preventing the final dish from being overly greasy.
- It also firms the meat, making it easier to slice thinly for optimal crisping later.
2. Dry Thoroughly
- After blanching and rinsing, it is absolutely critical to pat the pork belly pieces bone-dry with paper towels.
- Any residual moisture will cause the pork to steam rather than sear and crisp in the wok, leading to a less desirable texture.
- The same applies to the okra; dry okra ensures a crisp-tender result and prevents sliminess.
3. Use High Heat for Stir-Frying
- This intense heat is essential for achieving the characteristic “wok hei” (smoky flavor) and for ensuring that both the pork and okra cook quickly and develop beautiful browning without becoming soggy.
4. Spoon Out Excess Fats
- After rendering the pork belly in the wok, spoon out any excessive rendered fat, leaving just enough (about 1 tablespoon) to cook the aromatics and vegetables.
- This prevents the dish from being overly greasy while retaining the delicious pork flavor.
5. Season Lightly Early On
- Sauces like soy and oyster sauce already contain salt, so it’s best to season lightly at the start.
- Taste the sauce mixture before adding it to the wok and adjust to your preference.
- Save final seasoning adjustments for the end to avoid over-salting and balance the flavors perfectly.
6. Add Sesame Oil Last
- Add the sesame oil at the very end, off the heat, to preserve its delicate nutty aroma.
- Garnish with fresh green onions or cilantro for a burst of color and freshness that beautifully contrasts with the rich dish.
7. Use Fresh Ingredients
- Using fresh okra and garlic ensures the best flavor and texture in your pork belly stir fry.
- Fresh ingredients bring vibrant aromas and a crisp bite that dried or old produce can’t match.
Final Remarks
With tender, crispy pork belly slices, fresh vegetables, and a savory, glossy sauce, this pork stir fry strikes the perfect balance between rich flavors and light, satisfying textures.
Feel free to customize it by swapping the okra for your favorite Asian greens or adding extra heat with more red chilies.
Pair it with fragrant jasmine rice, stir-fried noodles, or even cauliflower rice for a meal that fits your style.
If you give this recipe a try, we’d love to hear how it turned out, share your tweaks or thoughts in the comments.
You’ll find the full recipe and step-by-step instructions below.
Easy Stir Fried Pork Belly Recipe with Okra
Description
This easy Asian pork belly stir fry recipe serves four, featuring succulent pork belly and vibrant, crisp okra tossed with aromatic garlic, ginger, and red chilies in a savory, glossy sauce.
Ingredients
Main
Sauce
How to Cook Pork Belly Stir Fry (Step-By-Step Instructions)
Blanch the Pork Belly
- Cut the pork belly into 1-inch slices, then into bite-sized chunks.
- Place the pork belly slices in a medium pot and cover with just enough cold water to submerge them.
- Add a few slices of fresh ginger and the smashed white part of a green onion to help remove any strong odors.
- Bring to a boil over medium-high heat, then lower to a gentle simmer for 5 to 10 minutes.
- Skim off any foam or impurities.
- Drain in a colander and rinse the pork belly under hot tap water until clean.
- Pat the pork belly slices completely dry with paper towels.
- This quick blanching step makes the pork tender, reduces greasiness, and ensures a better golden sear in your stir-fry.
Slice the Pork Belly
- Once the blanched pork belly has cooled enough to handle, place it on a cutting board.
- Slice each piece against the grain into thin, even slices, about ⅛-inch thick.
- Thin slices cook quickly, crisp up nicely, and stay tender instead of turning chewy.
Prepare the Okra
- Trim both ends off the okra pods, then slice them diagonally into ½-inch pieces.
- The diagonal cut helps the okra cook faster and soak up more sauce.
- If you want to reduce the sliminess of okra, soak the sliced okra in ¼ cup vinegar for 15 to 30 minutes.
- Rinse well under cold water, then dry before cooking.
- High-heat stir-frying will also keep the okra crisp and prevent excess sliminess.
Sear the Pork Belly
- Place a wok or large frying pan over high heat until it’s lightly smoking.
- Add 1 tablespoon of neutral cooking oil to the hot wok, swirling to coat the surface.
- Immediately add the thinly sliced, blanched pork belly in a single layer.
- Let it sear without stirring for about 1 minute to start browning.
- Stir fry for 6 to 8 minutes, tossing occasionally, until the pork is golden brown, slightly crispy, and much of the fat has rendered out.
- Remove the pork belly with a slotted spoon, leaving about 1 tablespoon of rendered fat in the wok to cook the vegetables.
- Spoon out any excess fat if needed.
Sauté the Aromatics
- Keep the wok over high heat with the rendered pork fat.
- Add the smashed garlic cloves, sliced ginger, and red chilies.
- Stir-fry for 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.
Stir-Fry the Okra
- Add the sliced okra to the wok.
- Stir fry over high heat for 4 to 6 minutes, tossing often, until tender-crisp and lightly blistered.
- Keep the heat high to prevent sliminess and maintain a fresh, crisp texture.
Combine and Finish
- Mix the sauce in a small bowl (light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, salt, white pepper).
- Return the crispy pork belly to the wok with the okra and aromatics.
- Pour the sauce around the edges of the wok and let it heat briefly.
- Then stir fry for 1 to 2 minutes until everything is coated in the glossy sauce.
- Turn off the heat, drizzle with sesame oil, and toss gently for a final nutty aroma and shine.
Garnish and Serve
- Transfer the stir fried pork belly with okra to a warm serving plate.
- Garnish generously with the reserved sliced green onion greens.
- Taste and adjust the seasoning with a pinch of sugar or a splash of soy sauce, if needed.
- Serve right away with steamed jasmine rice.
Nutrition Facts
Servings 4
Serving Size Approximately 1½ cups (250g)
- Amount Per Serving
- Calories 550kcal
- % Daily Value *
- Total Fat 40g62%
- Saturated Fat 18g90%
- Cholesterol 122mg41%
- Sodium 705mg30%
- Potassium 603mg18%
- Total Carbohydrate 9g3%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 22g44%
- Vitamin A 50 IU
- Vitamin C 15 mg
- Calcium 76.5 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- After blanching and rinsing the pork belly, pat it extremely dry with paper towels, as any moisture will prevent proper searing and crisping.
- Ensure the wok or pan is smoking hot before adding ingredients, which is crucial for achieving "wok hei" and preventing vegetables from steaming.
- Cook the okra quickly over high heat, soak briefly in vinegar, and dry thoroughly before cooking.
- Spoon out excess rendered fat during the pork belly rendering, leaving about 1 tablespoon in the wok to keep the dish from becoming greasy.
- Taste the sauce mixture before adding it to the wok and adjust sugar or soy sauce as needed to suit your preference.
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