This pork stir fry recipe is quick and flavourful. The thinly cut pork makes it quick to cook and absorb the sauce so there is no need to marinate the meat ahead of time. I’ve been able to find this pork belly pre-cut in thin slices for hot pot at my local Costco. It only costs $2 more per kilo so it’s worth it for me to buy a large pack and freeze in smaller portions. It is also best to use skinless pork belly for this recipe, otherwise, the skin will be tough and rubbery.

I’m using broccolini but you can use your favourite stir fry vegetable. A good substitute is broccoli or Chinese broccoli (gai lan).

Having the basic sauces on hand and using simple ingredients makes it a quick and healthy recipe for any night of the week. Get your rice cooking first and your dinner will be ready at the same time.

Makes 4 servings

Ingredients

1 pound skinless pork belly, thinly sliced
1 tablespoon avocado oil
1 onion, sliced
2 cloves garlic, minced
7 ounces (200 grams) broccolini, gai lan or broccoli
2 tablespoons water
2 teaspoons sesame oil

For the Sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon ShaoHsing wine
2 tablespoons oyster sauce
1 teaspoon brown sugar

Instructions

In a small bowl, combine sauce ingredients and set aside.
In a wok or large frying pan on medium high heat, add 1 tablespoon vegetable or canola oil, add pork belly and let it sear on one side for about a minute. Flip and let the pork sears on the other side. Then stir fry until cooked through. Transfer the pork into a clean bowl and set aside. Remove some of the fat leaving at least about a tablespoon, if desired.
Add onion, stir fry 1-2 minutes. Add the garlic and stir fry for 30 seconds, until fragrant. Add broccolini and water. Cover and cook for 3-5 minutes until fork tender.
Add all the cooked pork along with the drippings and the sauce. Stir fry until the meat is heated through, about another 1-2 minutes. Turn off the heat and stir in the sesame oil.

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