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Belly Pork and Salt Pork Stir-Fry: A Sizzling Recipe

This Belly Pork and Salt Pork Stir-Fry recipe brings together tender, bite-sized pieces of pork, colorful vegetables, and a rich, savory sauce for a bold and satisfying meal. Perfectly paired with buttery sushi rice, this dish is a delicious fusion of flavors and textures that will delight your taste buds. Whether you're craving something spicy, sweet, or herbaceous, the included variations allow you to tailor the recipe to your preference, making it a versatile choice for dinner or special occasions. Experience the ultimate comfort food with this sizzling stir-fry that's as flavorful as it is easy to prepare.

Connie Perry Recipes - Pork Belly Stir Fry

Belly Pork and Salt Pork Stir-Fry Ingredients

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Pork Belly Stir Fry

For the Rice

□ 1 cup sushi rice
□ 2 TBSP rice vinegar
□ 1 TBSP butter

For the Pork Belly

□ 12 oz fresh, uncured pork belly, cut into bite-size pieces
□ ¼ cup cornstarch
□ ½ tsp white pepper
□ ½ tsp salt
□ 1–2 TBSP vegetable oil, as needed

For the Vegetables

□ 1 small to medium onion, cut into chunks
□ ½ green bell pepper, cut into chunks
□ 6–8 mini sweet peppers, sliced
□ ½ cup roasted red peppers, drained and sliced
□ 4 oz shiitake mushrooms, sliced
□ 1 TBSP butter
□ 2 cloves garlic, minced

For the Stir-Fry Sauce

□ ¾ cup chicken broth
□ 3 TBSP soy sauce
□ 1 TBSP oyster sauce
□ 2 TBSP hoisin sauce
□ 1 tsp sesame oil
□ 1 TBSP rice vinegar
□ 2 tsp brown sugar
□ ¼ tsp white pepper
□ 2 tsp cornstarch

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How to make Our:
Belly Pork and Salt Pork Stir-Fry Recipe

Prepare the Rice

  • Rinse the sushi rice under cold water until the water runs mostly clear.

  • Cook the rice according to the package directions.

  • Once cooked, let it rest covered for about 5 minutes.

  • Fluff with a fork, then gently stir in 2 TBSP rice vinegar and 1 TBSP butter. Keep warm.

Prepare the Pork Belly

  • Pat the pork belly dry and cut it into bite-size pieces.

  • Add the pork belly to a bowl or resealable bag with the cornstarch, white pepper, and salt. Toss until evenly coated.

  • Heat 1 TBSP vegetable oil in a large skillet or wok over medium-high heat.

  • Add the pork belly in a single layer, working in batches if necessary.

  • Cook until golden brown and crisp on the outside and cooked through, turning to brown the pieces evenly.

  • Transfer the pork belly to a plate. Add the remaining oil only if needed for additional batches.

Make the Stir-Fry Sauce

  • In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, brown sugar, white pepper, and cornstarch.

  • Whisk until the cornstarch is completely dissolved. Set aside.

Cook the Vegetables

  • Carefully drain excess pork fat from the skillet, leaving just a light coating behind.

  • Add 1 TBSP butter.

  • Add the onion, green bell pepper, mini sweet peppers, and shiitake mushrooms.

  • Stir-fry for about 4–5 minutes, until the vegetables are crisp-tender and the mushrooms have softened.

  • Add the roasted red peppers and 2 cloves minced garlic.

  • Cook for another 30–60 seconds, just until the garlic is fragrant.

Finish the Stir Fry

  • Return the crispy pork belly to the skillet.

  • Whisk the prepared sauce again and pour it over the pork and vegetables.

  • Toss everything together and bring the sauce to a gentle simmer.

  • Cook for 2–3 minutes, stirring frequently, until the sauce becomes thick, glossy, and coats everything well.

  • Remove from the heat once the sauce has thickened so the vegetables don't become too soft.

Serve

  • Spoon the warm rice into bowls and top generously with the Pork Belly Stir Fry and plenty of that glossy sauce.

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