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    Home » Pork » Crispy Pork Belly Stir Fry

    Published: Jan 14, 2021 · Last Modified: Feb 25, 2021 by Jeannette ·

    Crispy Pork Belly Stir Fry

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    Grandma’s Crispy Pork Belly Stir Fry is a weeknight regular! It uses leftover roast pork for a terrifically easy side dish. Made with classic Asian greens, the vegetables can be easily swapped for your favorites!

    Pork and greens stir fry in a bowl with chopsticks

    A heartfelt treasure

    This Crispy Pork Belly Stir Fry holds a truly special place in my heart. It’s the first recipe I ever made with Grandma when I set out to learn how to cook. If I flip to the very very beginning of my recipe book, it starts with this very dish.

    Of course, ‘learning’ actually meant instructing then taking over when Grandma believed I wasn’t doing things correctly (which was 99.9% of the time).

    While it may have been hard for her to understand that I needed to cook the recipe myself to learn, over the next few years of following her, I came to an understanding:

    Every instruction, every lecture, every ‘let me do it’ was out of love. To a Chinese-Vietnamese Grandma, that was her way of showing that she cared.

    You don’t let your grandchild fail when you can show them how to do it correctly.

    These days, it’s a little different. Grandma doesn’t make the rarer dishes like her Steamed Pork Belly with Salted Radish or her Pig Stomach Soup with Peppercorns anymore.

    Maybe she just likes to stick to the simpler dishes. Maybe it has to do with her getting older. But whenever she makes her Crispy Pork Belly Stir Fry, I KNOW I’m in for a treat.

    Sentimental value or not, this is a winning weeknight dish. Leafy greens soak up every drop of flavor while remaining snap crunchy, the pork is beautifully succulent and it’s a foodie’s dream over a bed of hot steaming rice!

    Which vegetables to use

    Jook Choy

    For this recipe, Grandma has always used ‘jook choy’, which comes from the mustard greens family. There are many variations based on size but we love it for its texture and length.

    It’s one of those Goldilocks moments where it’s not too tough and not too soft. Jook choy for this side dish is just right.

    But as with any stir fry, the world is really your oyster. You can keep it green or add in other colored vegetables. Here are some options that will work well when cooked on a high heat:

    • Chinese broccoli (gai lan)
    • Bok choy
    • Mustard Greens
    • Broccoli
    • Green beans
    • String beans
    • Sugar snap peas
    • Capsicum
    • Carrots
    • Baby corn

    Just keep in mind that every vegetable will soften at different temperatures, so keep an eye on them as they cook!

    Chopsticks hoding up crispy pork belly over a bowl of stir fry

    Why this recipe works

    • Using roast pork belly adds extra flavor so you can go lighter on the seasoning.
    • Crunchy vegetables means great texture with every mouthful.
    • Stir frying the greens and meat separately at first

    What you’ll need

    Jook choy along with chopped garlic in a dish alongside oyster sauce, salt, chicken bouillon powder and oil in dishes as well as crispy pork belly in a box

    About the ingredients

    We get the crispy pork belly 燒肉 (pronounced ‘siu yuhk’ in Cantonese) from our local Chinese roast BBQ shop and ask for it to be cut up in to pieces for us. You can get any favorite roast pork or make your own.

    How to make this recipe

    Preparing the greens

    Hands using a small knife to cut the stems off jook choy over a colander

    Prepare the jook coy by separating each stem. Slide small a knife through the bottom of the stems and tear it off.

    Hands using a small knife to cut parts of the jook choy leaves

    Rip off the tips of the leaves as they are usually the hardest part of the leaf and remove any holes or discolorations.

    Hands using a small knife to peel away the stem's exterior

    You’ll also find that the outer skin is rather tough, so make an incision at the base of the stem roughly 2mm (0.08″) from the outer skin and press that between the knife and your index finger. Then slowly peel the skin away, repeating until all the outside parts are removed.

    Note: Doing this will unearth a lighter green stem that is much more tender.

    Jook choy in a sink of water

    When all the greens are prepared, soak them in cool water with 2 tsp salt for 10 minutes. Rinse thoroughly, then repeat in new water. Do this 2-3 times to clean the vegetables well.

    Jook choy in a colander

    Drain and transfer the the greens into a colander to dry.

    Cooking the dish

    Jook choy stems in a wok

    Heat up the wok or pan on a high heat. Once the wok is hot, turn the heat to medium and add half of the cooking oil in. Turn the heat up to high and add the jook choy stems and cook for 2 minutes or until 70% cooked.

    Jook choy leaves in a wok

    Add the leaves in along with the salt. Fold the leaves through the wok to cook evenly and stir fry for another 1 minute or 90% cooked, then transfer into a bowl.

    Chopped garlic and oil in a wok

    Add the rest of the cooking oil in the wok and add the finely chopped garlic. Let the garlic cook for 20 seconds.

    Crispy pork belly in a wok

    Add the meat in and cook for 30 seconds.

    Greens and pork stir fry with oyster sauce and chicken bouillon powder on it

    Pour the greens back in along with the chicken bouillon powder and oyster sauce.

    Pork and greens stir fry in a wok

    Stir fry the ingredients together quickly for 1 minute or until combined, then plate.

    Note: To change things up, sometimes we let the ingredients braise by letting it simmer on medium heat for another 10-20 minutes until soft. The flavors will mellow out and be just as tasty.

    Serve as is with rice!

    Recipe FAQs

    Can I use other types of meat?

    Yes, you certainly can! Just keep in mind that roast pork already has flavor so we don’t add too much seasoning. If you’re going to use unseasoned meat, make sure to adjust the flavor to your liking.

    Why are my vegetables soggy?

    When stir frying, it’s important that the heat is HIGH. Toss the vegetables quickly until they are just cooked, then plate. The longer it’s cooked, the more time it has to soften. For a visual reference, here’s a YouTube video on core techniques from Chinese Cooking Demystified.

    Tips for the best results

    • Stir fry in smaller batches. Divide the cooking into 3-4 batches to ensure the ingredients are hot enough and do not get a chance to release liquid and boil instead.
    • Use Chinese crispy pork. While any type will work, the Cantonese version is already preseasoned with spices that pair well with oyster sauce.
    • Choose smaller greens. Grandma always said that the smaller ones were generally younger and less tough than their larger, older counterparts.
    Overhead shot of pork and greens stir fry in a bowl with chopsticks

    What to serve this with

    • Braised Chicken Wings and Mushrooms in Oyster Sauce – One of my favorites from Grandma, this comfort food is so simple to make!
    • Tomato Tofu with Minced Pork – Enjoy a savory zest with this incredibly easy and budget friendly dish.
    • Stir Fried Water Spinach with Fermented Bean Curd (炒腐乳空心菜) – Every feast needs a side of just greens!
    • Sichuan Garlic Chili Oil – Drizzle this over everything to give it a spicy kick.
    • Lotus Root Soup (蓮藕汤) – Soothing and nutritious, this soup will bring every meal together.
    • Chinese Silky Egg Pudding (冰花燉蛋) – Finish off dinner with the silkiest and EASIEST steamed dessert!

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Pork and greens stir fry in a bowl with chopsticks

    Crispy Pork Belly Stir Fry

    This Crispy Pork Belly Stir Fry uses leftover roast pork for an easy side dish. The vegetables can be easily swapped for your favorites!
    5 from 10 votes
    Print Pin Rate
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4
    Calories: 838kcal
    Author: Jeannette

    Ingredients

    • 800 g / 1.8 lb crispy pork belly (we get it from the Chinese BBQ meats shop)
    • 1 kg / 2.2 lb jook choy (roughly 2 bundles)
    • 3 cloves garlic (finely chopped)
    • 6 tbsp cooking oil
    • 1 1/2 tbsp oyster sauce
    • 1 tbsp chicken bouillon powder
    • 1 tsp salt (or to taste)

    Instructions

    Preparing The Greens

    • Prepare the jook coy by separating each stem. Slide small a knife through the bottom of the stems and tear it off.
    • Rip off the tips of the leaves as they are usually the hardest part of the leaf and remove any holes or discolorations.
    • You’ll also find that the outer skin is rather tough, so make an incision at the base of the stem roughly 2mm (0.08") from the outer skin and press that between the knife and your index finger. Then slowly peel the skin away, repeating until all the outside parts are removed.
      Note: Doing this will unearth a lighter green stem that is much more tender.
    • When all the greens are prepared, soak them in cool water with 2 tsp salt for 10 minutes. Rinse thoroughly, then repeat in new water. Do this 2-3 times to clean the vegetables well.
    • Drain and transfer the the greens into a colander to dry.

    Cooking The Dish

    • Heat up the wok or pan on a high heat. Once the wok is hot, turn the heat to medium and add half of the cooking oil in. Turn the heat up to high and add the jook choy stems and cook for 2 minutes or until 70% cooked.
    • Add the leaves in along with the salt. Fold the leaves through the wok to cook evenly and stir fry for another 1 minute or 90% cooked, then transfer into a bowl.
    • Add the rest of the cooking oil in the wok and add the finely chopped garlic. Let the garlic cook for 20 seconds.
    • Add the meat in and cook for 30 seconds.
    • Pour the greens back in along with the chicken bouillon powder and oyster sauce.
    • Stir fry the ingredients together quickly for 1 minute or until combined, then plate.
      Note: To change things up, sometimes we let the ingredients braise by letting it simmer on medium heat for another 10-20 minutes until soft. The flavors will mellow out and be just as tasty.
    • Serve as is with rice!

    Notes

    • Stir fry in smaller batches. Divide the cooking into 3-4 batches to ensure the ingredients are hot enough and do not get a chance to release liquid and boil instead.
    • Use Chinese crispy pork. While any type will work, the Cantonese version is already preseasoned with spices that pair well with oyster sauce.
    • Choose smaller greens. Grandma always said that the smaller ones were generally younger and less tough than their larger, older counterparts.
    • We get the crispy pork belly from our local Chinese roast BBQ shop and ask for it to be cut up in to pieces for us. You can get any favorite roast pork or make your own.
    • You can substitute the jook choy for any of your favorite vegetables. Great options include: Chinese broccoli (gai lan), bok choy, mustard greens, broccoli, green beans, string beans, sugar snap peas, capsicum, carrots and baby corn.

    Nutrition

    Calories: 838kcal | Carbohydrates: 26g | Protein: 54g | Fat: 61g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 1165mg | Potassium: 1927mg | Fiber: 16g | Sugar: 7g | Vitamin A: 15104IU | Vitamin C: 350mg | Calcium: 578mg | Iron: 8mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

    This post was originally published on 11/7/19 and updated with tips and FAQs in January 2020.

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    Reader Interactions

    Comments

    1. Demeter says

      August 19, 2019 at 12:10 pm

      5 stars
      This sounds so full of flavor! I’m sure it’ll be a hit!

      Reply
      • Jeannette says

        August 19, 2019 at 12:18 pm

        Thanks, Demeter! It certainly is a family favourite!

        Reply
    2. kim says

      August 19, 2019 at 12:18 pm

      5 stars
      Love this easy dinner idea! So much flavor!

      Reply
      • Jeannette says

        August 19, 2019 at 12:19 pm

        Thanks, Kim! Easy dinners are the best!

        Reply
    3. Carrie | Clean Eating Kitchen says

      August 19, 2019 at 12:22 pm

      5 stars
      Ooh this is right up my street! I love pork belly and he flavors in this sound divine! Can’t wait to try it!

      Reply
      • Jeannette says

        August 19, 2019 at 12:23 pm

        Thanks, Carrie! I hope you enjoy this recipe as much as I do!

        Reply
    4. Sharon Chen says

      August 19, 2019 at 12:29 pm

      5 stars
      I love Asian-inspired cuisines like this. Super yummy!

      Reply
      • Jeannette says

        August 19, 2019 at 12:35 pm

        Thanks! I love Asian-inspired cuisines too!

        Reply
    5. Traci says

      August 19, 2019 at 1:59 pm

      5 stars
      Super YUMMM! Love this easy, delicious recipe! Gonna be hard to save any for leftovers 🙂 Thanks for sharing!

      Reply
      • Jeannette says

        August 19, 2019 at 9:33 pm

        Thanks, Traci!

        Reply
    6. Martina Roy says

      August 21, 2019 at 6:52 pm

      This is very really unique helpful information. keep it up. Thank you so much!

      Reply
      • Jeannette says

        August 21, 2019 at 9:52 pm

        Thanks, Martina! I hope the extra info helps!

        Reply
    7. Anjali says

      January 15, 2021 at 8:49 pm

      5 stars
      This looks so easy to make and so satisfying too! I can’t wait to try it this weekend!

      Reply
      • Jeannette says

        January 17, 2021 at 12:09 pm

        Thanks, Anjali! I hope you enjoy Grandma’s recipe as much as we do!

        Reply
    8. Helen says

      January 15, 2021 at 10:13 pm

      5 stars
      Love the vibrant colour of the greens in this! Thanks for the useful information about how to clean and properly prepare jook choi.

      Reply
      • Jeannette says

        January 17, 2021 at 12:08 pm

        You’re very welcome, Helen! Thanks!

        Reply
    9. Claudia Lamascolo says

      January 16, 2021 at 12:36 am

      5 stars
      I love easy dinners like this and we also are huge fans of pork belly which I usually smoke we will love this!

      Reply
      • Jeannette says

        January 17, 2021 at 12:08 pm

        Smoked pork belly sounds like it would work so well in this stir fry! Yum!

        Reply
    10. Maria says

      January 16, 2021 at 1:50 am

      5 stars
      The vibrant colors make this dish look more appetizing! Will definitely give this a try!

      Reply
      • Jeannette says

        January 17, 2021 at 12:08 pm

        Thanks, Maria! I hope you get to try it very soon!

        Reply
    11. Beth says

      January 16, 2021 at 1:53 am

      5 stars
      Looks so delicious and flavorful! My family is going to love this recipe! I can’t wait to give this a try!

      Reply
      • Jeannette says

        January 17, 2021 at 12:07 pm

        Thanks, Beth! Enjoy!

        Reply
    5 from 10 votes

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    Pork and greens stir fry in a bowl with chopsticks
    Overhead shot of pork and greens stir fry in a bowl with chopsticks
    Chopsticks hoding up crispy pork belly over a bowl of stir fry

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