Easy Stir Fried Pork Belly Recipe with Okra

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Cooking Method: Sauteing

Cuisine: Chinese, Filipino, Thai

Courses: Dinner, Lunch

Difficulty: Beginner

Servings: 4

Calories: 550

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

1½ pounds (about 680g) of boneless, skin-on pork belly
12 oz (340g) of fresh okra, trimmed and halved
6 large garlic cloves, smashed and sliced thin
2 long long red chilies, thinly sliced diagonally
1 inch piece of fresh ginger, peeled and thinly sliced or minced
3 stalks of green onions or scallions, sliced (white and green parts separated)

Sauce

2 tablespoons of light soy sauce (use low-sodium soy sauce if you prefer)
1 teaspoon of dark soy sauce
1 tablespoon of oyster sauce
1 tablespoon of Shaoxing wine (Chinese cooking wine)
1 teaspoon of sugar
1 teaspoon of sesame oil
3 tablespoons of a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil
salt & white pepper, to taste

How to Cook Pork Belly Stir Fry (Step-By-Step Instructions)

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.
8
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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