Thinly Sliced Pork Belly

Are you looking for a quick and easy recipe? Look no further! In just thirty minutes, you can whip up a delicious stir fry using thinly sliced pork belly. This dish requires minimal effort and ingredients, making it perfect for those times when you don’t feel like measuring everything out. With just salt, pepper, and a touch of chili, you can create a flavor-packed meal that will leave you craving for more.


To make this thin-sliced pork belly dish, you will need the following:

  • Pork belly (skin removed)
  • Garlic (minced, grated, or thinly sliced)
  • Chili (thinly sliced rounds)
  • Salt and pepper
  • Spring onions (for garnish)


  1. Start by slicing the pork belly into thin strips, about a quarter of an inch thick and an inch wide.
  2. Heat a wok over high heat and add the thin pork belly slices, spreading them evenly.
  3. Cook the pork belly for about twenty minutes, stirring frequently.
  4. Once the pork belly is nearly cooked, reduce the heat to medium-high and add the minced garlic.
  5. Cook for about a minute until the garlic becomes fragrant.
  6. Season the dish with salt, pepper, and chili, stirring continuously for about two minutes.
  7. Turn off the heat and use a spider strainer to transfer the pork belly slices to a plate.
  8. Garnish with chopped spring onions and serve.

Helpful Tips

  • Try to slice the pork belly into thin, uniform sizes to ensure even cooking.
  • No need to use oil as the pork belly slices will release enough oil when cooked.
  • Keep stirring after adding the garlic and chili to prevent them from burning.
  • Use a spider strainer to drain excess oil from the pork quickly.
  • Alternatively, you can place the pork belly slices on kitchen paper to absorb any excess oil before serving.
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Recipe Variation

If you can’t find fresh chili, you can use chili flakes or dried chili as a great alternative.


Now that you know how easy it is to make this dish, why not give it a try? You’ll be amazed at the delicious results you can achieve in just thirty minutes!

Originally published in Food and Journeys.

Happy cooking!

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