Classic Stir-fried Pork Belly
Chili Peppers

Master the art of home-style stir-fry with this savory, tender pork belly dish. Featuring crisp wood ear mushrooms and a bold, spicy kick, it is a perfect dinner.

Ingredients

• 300 g pork belly
• 1 tbsp Pixian bean paste
• 1 handful green chili peppers
• 1 handful wood ear mushrooms
• 1 handful garlic sprouts
• 2 tbsp minced garlic
• 1 tbsp cooking wine
• 1 tbsp light soy sauce
• 2 tsp dark soy sauce
• 1 tsp oyster sauce
• 1 tsp chicken essence
• 1/2 tsp white pepper
• 1 tsp chili powder
• 1 tbsp vegetable oil

Instructions

1. 1Slice the semi-frozen pork belly

   

   Place the partially frozen pork belly on a cutting board and carefully cut it into thin, uniform slices. Placing the meat in the freezer for about half an hour beforehand firms up the fat, making it significantly easier to slice thinly and evenly without slipping.

   Tip: Ensure your knife is sharp for clean cuts. If the meat feels too hard, let it rest at room temperature for just a minute or two before slicing.
2. 2Marinate the pork slices

   

   Transfer the sliced pork belly into a mixing bowl. Season it with a drizzle of light soy sauce, two drizzles of dark soy sauce, oyster sauce, chicken essence, a pinch of white pepper, and chili powder according to your heat preference. Mix everything thoroughly and let it marinate for 15 minutes.

   Tip: Mix the meat well to ensure every slice is evenly coated with the dark soy sauce, which will give the pork a beautiful rich color when cooked.
3. 3Sear the pork belly

   

   Heat a pan over the stove and add the marinated meat directly into it without adding any extra cooking oil. Let the pork belly sear undisturbed for a few minutes; the heat will naturally render the fat out of the meat.

   Tip: Do not flip the meat immediately. Letting it sear first helps build a nice crust and prevents the dish from becoming overly greasy.
4. 4Sear the pork belly

   

   Place the marinated pork belly into a hot pan without adding oil; the pork will release its own fat. Let it sear for a few minutes without flipping. Once almost cooked, pour a small amount of cooking wine along the edge of the pan to help remove the gamey smell, then remove the meat from the pan.

   Tip: Dont flip the pork too early; letting it sear undisturbed allows it to brown nicely in its own rendered fat.
5. 5Stir-fry the minced garlic

   

   After removing the cooked meat from the pan, leave the residual rendered fat or add a tiny splash of oil if needed. Pour in the freshly minced garlic and stir-fry over medium heat until it becomes highly aromatic.

   Tip: Be careful to keep the heat moderate. High heat will cause the minced garlic to burn quickly and impart a bitter taste to the dish.
6. 6Sauté aromatics and bean paste

   

   Without washing the pan, add a little oil and stir-fry the minced garlic over medium heat until fragrant. Once aromatic, add a spoonful of Pixian bean paste and stir well to combine.

   Tip: Use medium heat for the garlic to prevent it from burning and turning bitter.
7. 7Stir-fry meat with seasonings

   

   Return the seared pork belly to the pan. Turn the heat to high and stir-fry thoroughly so the meat is well coated with the bean paste and garlic mixture. Add the green chili peppers, wood ear mushrooms, and garlic sprouts, stir-frying for a few moments before finishing with an extra spoonful of minced garlic.

   Tip: Cooking over high heat at this final stage ensures the vegetables remain crisp and the flavors are well integrated.

Storage & Reheating

Burn It Off

Frequently Asked Questions