Stir-Fried Pork Belly with Green Onions

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Introduction:

This Stir-Fried Pork Belly with Green Onions is a simple yet deeply flavorful dish that highlights the rich taste of pork belly balanced by the fresh sharpness of green onions. The fat from the pork belly renders into the wok, creating a glossy, savory sauce that clings to each slice of meat. It’s a quick and satisfying meal best served with a bowl of steamed rice.

Origin:

This dish finds its roots in East Asian cuisine, especially Chinese and Korean home cooking, where pork belly is prized for its rich texture and flavor. Often referred to as “Hui Guo Rou” (Twice-Cooked Pork) in Sichuan cuisine or simply stir-fried pork belly in Korean banchan-style dishes, this version keeps it minimal and homey, focusing on just a few key ingredients to highlight the natural flavors.

Ingredients (Serves 4):

🥩 For the Stir-Fry:

  • 400g (14 oz) pork belly, thinly sliced
  • 1 tablespoon vegetable oil (if needed)
  • 1 bunch green onions (about 6–8 stalks), cut into 2-inch pieces
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger (optional)

🧂 For the Sauce:

  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce (for color)
  • 1 tablespoon rice wine or dry sherry
  • 1 teaspoon sugar
  • ½ teaspoon sesame oil
  • Fresh ground black pepper, to taste

Optional Add-Ins:

  • 1 teaspoon chili flakes or 1 fresh red chili (for heat)
  • Sliced bell pepper or onion for added vegetables
  • 1 tablespoon oyster sauce for more depth
  • Toasted sesame seeds for garnish
  • A splash of vinegar for tang

Instructions:

Step 1 – Prep the Pork Belly:

  1. Freeze the pork belly for 20 minutes for easier slicing.
  2. Slice thinly, about ⅛ to ¼ inch thick. Set aside.

Step 2 – Render and Brown the Pork:

  1. Heat a wok or skillet over medium heat. If the pork belly is fatty, no oil is needed.
  2. Add sliced pork belly and cook until golden and slightly crispy, about 8–10 minutes, stirring occasionally to render the fat.

Step 3 – Add Aromatics:

  1. Push pork to the side and sauté garlic (and ginger if using) in the rendered fat for about 30 seconds until fragrant.

Step 4 – Add Sauce:

  1. Pour in soy sauces, rice wine, sugar, and black pepper.
  2. Stir to coat pork slices evenly. Simmer for 1–2 minutes to reduce slightly.

Step 5 – Add Green Onions:

  1. Toss in green onions and cook for another 1–2 minutes until they’re wilted but still vibrant.

Step 6 – Finish:

  1. Drizzle with sesame oil, give it a final stir, and serve hot.

Tips for Success:

  • Thin slices of pork belly cook more evenly and crisp nicely.
  • Start with a cold pan when rendering pork to extract more fat and avoid burning.
  • Don’t overcook green onions — they should remain slightly crisp for best texture.
  • Adjust sauce to taste: add more sugar for sweetness or a dash of vinegar for brightness.

Serving Recommendations:

  • Serve over hot jasmine rice, sticky rice, or even fried rice.
  • Pairs well with:
    • Stir-fried bok choy
    • Kimchi or pickled radish
    • Cucumber salad with sesame dressing
  • Great for lunchboxes or quick weeknight dinners.

Nutrition (Per Serving – Approximate):

  • Calories: 420
  • Protein: 14g
  • Fat: 35g
  • Carbohydrates: 6g
  • Sugar: 3g
  • Fiber: <1g
  • Sodium: 780mg

Note: Reduce portion size or swap part of the pork belly with lean pork for a lighter version.

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