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Pork and greens stir fry in a bowl with chopsticks
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5 from 10 votes

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!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dinner, Main Course, Side Dish
Cuisine: Asian, Cantonese, Chinese
Servings: 4
Calories: 838kcal
Author: Jeannette


  • 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)


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!


  • 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.


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