5 Minute Chinese Pork Belly Stir Fry with Peppers

Thinly sliced pork belly, crunchy peppers, and a rich savory sauce—all cooked in minutes.

The secret to this quick Chinese stir-fry is slicing the pork belly very thin. Chill it for 20–30 minutes until firm, then use a sharp knife and cut each slice with one long, smooth stroke. Don’t saw back and forth.

Thin slices cook quickly, stay tender, and hold more sauce.

INGREDIENTS

• Pork belly
• Green pepper
• Red onion
• Garlic
• Light soy sauce
• Dark soy sauce
• Oyster sauce
• Cooking oil

INSTRUCTIONS

1. Chill the pork belly for 20–30 minutes, until firm but not frozen solid.

2. Use a sharp knife to cut the pork belly into slices about as thin as a coin. Cut each piece with one long, smooth stroke.

3. Slice the green pepper and red onion, then prepare the garlic.

4. Mix the light soy sauce, dark soy sauce, and oyster sauce before cooking.

5. Heat a wok over high heat and add a little cooking oil.

6. Fry the garlic until fragrant.

7. Add the green pepper and red onion. Stir-fry over high heat, keeping everything moving so the vegetables stay crisp.

8. Add the pork belly and spread the slices out in the wok.

9. Stir-fry until the pork turns white and is fully cooked.

10. Pour in the prepared sauce and toss until every slice is evenly coated.

11. Serve immediately while the pork is tender and the peppers are still crunchy.

Have questions about the ingredients or amounts? Leave a comment below!

CHAPTERS

00:00 Why the pork must be thin
00:26 How to slice pork belly
00:56 High-heat wok cooking
01:28 Stir-fry the pork

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The secret is slicing the pork belly very thin—it cooks quickly, stays tender, and holds more sauce.