20-Minute Sticky Pork Belly Stir Fry That's Better Than Hours of Braising

We all crave that sweet and savory sticky pork belly. But braising it for hours on a weeknight, it's just impossible. But don't worry about it. That's exactly why I turned it into a quick 20-minute stir-fry. Today, we're gonna be making sticky pork belly, one of my absolute favorite pork dishes of all time. You can think of this as a super simple twist on Chinese red braised pork. So if long hours of braising felt like a burden to you, then this is it. This is the way to go. It's so simple, easy, and absolutely delicious. Trust me. Once you have a bite, you're gonna see yourself making this dish every single week. For this, you wanna use pork belly, green onions, onion, garlic, and ginger. Super simple, right? Actually, you can't even skip the onion. But I'm just adding it because I wanna add a little extra layer of texture and fragrance. So just use whatever you have on hand. As always, everything will turn out fantastic. First, get yourself 1 pound of pork belly and cut it into nice big bite-size pieces. What? You think it's gonna be too tough because we're not braising it for hours? Don't worry about it. The marinade we're gonna make later will take care of everything. So feel free to chop them nice and thick. No problem at all. Now, to marinate our pork, add half a tablespoon of soy sauce, one tablespoon of Shaoxing wine, a quarter teaspoon of white pepper, a quarter teaspoon of baking soda, one tablespoon of neutral oil, one tablespoon of cornstarch, and give it a good massage. Trust me. This simple marinade will completely transform your pork belly into something incredibly tender and juicy. So do not ever skip this step. What? You wanna know this kind of tip more and more? I'm so glad you brought that up because everything you need is in these two books. Trust me. With these bad boys, Simply Korean and Beyond Korean, you can cook 200 East Asian dishes like Korean, Chinese, Japanese, and even Korean fusion dishes like a pro. So don't forget to check them out. The link is in the description. Now, let's prep the veggies. Take three to four green onions and cut them into two-inch pieces. If you happen to have this kind of big, fat green onions, you're gonna taste the next-level version of this sticky pork belly because when they get seared in the pork fat, the flavor is just out of this world. But even if you don't have it, don't worry about it. Regular green onions will still taste absolutely delicious. So as always, just use what you have on hand. Everything will be fantastic. Next, slice half an onion into nice bite-sized pieces. Like I said earlier, you can absolutely skip the onion, but personally, I love having a variety of veggies in my stir-fry. And sauteed onion in pork fat is one of my absolute favorites. So if you've got some onion rolling around in your kitchen, please give it a shot. You won't regret it. Now, smash two cloves of garlic and finely chop them. And then, grate a small knob of ginger. About one teaspoon would be enough. Finally, let's make the sauce. In a small container, add one tablespoon of soy sauce, one tablespoon of oyster sauce, two tablespoons of honey, two tablespoons of Shaoxing wine, one tablespoon of dark soy sauce, half a teaspoon of chicken bouillon powder, one teaspoon of Chinese five-spice powder, a few shakes of black pepper, and give it a good mix. So simple, right? There's absolutely no reason not to try this at home. By the way, we have all the instructions and a list of ingredients on our blog, aranandclaire.com. So please visit here if you need a written recipe. All right, everything is ready. Let's get cooking. In a large wok or pan, add one tablespoon of oil and heat it over high heat. Once it gets nice and hot, add the pork belly. Spread it out in a single layer and let it sear for about two minutes or until the bottom turns beautifully golden brown. Here, do not flip them. Make sure to give them some time to caramelize. That way, you're gonna unleash the full potential of this dish. Once the bottom turns nice golden brown, flip and throw in our onion and then stir-fry all together for another two to three minutes. When the pork belly gets nice and crispy, throw in our green onions, garlic, ginger, and stir-fry for about one minute. When the pork fat meets our lovely aromatics, it creates an absolute flavor bomb. So do not ever skip this step. Once your kitchen smells incredible, reduce the heat to medium and then pour in the sauce and stir-fry all together for about two minutes or until it gets sticky and glossy. That's it. Couldn't be any easier, right? All right, looks like it's done. Actually, you could just serve this as is, but to make it a little bit more fancier, let's do some pretty plating. Arrange some blanched bok choy around the plate and place our lovely pork stir-fry right in the center. Nothing complicated, right? But this simple presentation is gonna elevate your appetite to a whole new level. So if it's a special day, please give this a try. Your whole family will absolutely love it. All right, you wanna know how it tastes? Let's go to our taste tester. Claire, ooh, it looks insane. Let's give it a try. Cheers. One more bite. Cheers. As I expected, it just makes me eat more. As always, it's super delicious. Hope you guys try it Today, I showed you how to make sticky pork belly bites, one of my absolute favorite pork stir-fries of all time. How was it? It's incredibly quick and easy, right? Of course, that mouth-in-your-mouth pork belly made with slow cooking is great, but this stir-fry version is truly amazing too. Plus, it only takes just 20 minutes. There's literally no reason not to try this at home, right? So please give it a shot. I'm pretty sure you could eat this every day and never get bored. All right, this is it for today, and I'll see you next time.