Country – Style Stir – Fried Pork Belly Recipe

Prepare pork belly

Pat the pork belly slices dry with paper towels. Place in a bowl and add 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, and 1 tsp fine salt. Toss to coat evenly and let marinate at room temperature for 15–20 minutes while you prepare other ingredients.

Prepare all aromatics: slice garlic thin, julienne ginger, halve and tear dried chilies, slice fresh chilies on the bias, and cut scallions into 1-inch pieces separating whites from greens. Measure out cilantro if using.

Mix the sauce in a small bowl: 1 tbsp doubanjiang, 1 tsp dark soy, 1 tsp additional light soy, 1 tsp chili oil, 1 tsp rice vinegar, 1 tsp sugar, 1 tsp ground white pepper, and 3 tbsp water or stock. Stir until combined and set aside.

Render and crisp pork

Heat a large wok or heavy skillet over medium-high heat until hot. Add 2 tbsp neutral oil. Add the marinated pork belly slices in a single layer (work in batches if necessary). Stir-fry, turning occasionally, for 6–8 minutes until the fat renders, edges are golden and pieces begin to crisp. Remove pork with a slotted spatula to a plate, leaving rendered fat and oil in the wok.

Bloom chilies and aromatics

Increase heat to high. If the wok looks dry, add up to 1 tsp more neutral oil. Add the dried chilies and stir-fry briefly (30–45 seconds) until fragrant but not burnt. Add the garlic, ginger, and white parts of scallions and stir-fry 30–45 seconds until aromatic.

Combine sauce and pork

Reduce heat to medium-high. Push aromatics up the sides of the wok, add the prepared sauce, and let it sizzle for 10–15 seconds to integrate with the aromatics and rendered pork fat. Return the cooked pork belly to the wok, tossing to coat thoroughly. Stir-fry for 1–2 minutes so the sauce reduces slightly and clings to the pork.

Finish and serve

Add sliced fresh chilies and the green parts of the scallions, tossing for another 30 seconds. Drizzle 1 tsp sesame oil, taste and adjust seasoning (add a pinch of salt or a splash more light soy if needed). Transfer to a serving plate and garnish with cilantro leaves if using. Serve immediately with steamed rice.