Pork Belly Cabbage Stir Fry

Ingredients

• 227 g (½ lb)pork belly, sliced into bite-sized pieces
• 15 ml (1 tbsp)soy sauce
• 5 ml (1 tsp)sesame oil
• 4 g (1 tsp)brown sugar
• 15 ml (1 tbsp)rice wine vinegar
• 8 g (1 tbsp)cornflour
• 15 ml (1 tbsp)cooking oil
• 3 clovesgarlic, minced
• 1–2dried red chillies or fresh red chilli, thinly sliced (optional)
• ½ headgreen cabbage, preferably Taiwanese cabbage, roughly chopped
• 15 ml (1 tbsp)oyster sauce
• 1spring onion, chopped

Instructions

1. 1

   Marinate the pork

   In a medium bowl, combine the pork with the soy sauce, sesame oil, brown sugar, rice wine vinegar and cornflour. Mix until coated, then leave to marinate for at least 10 minutes or up to 1 hour.

2. 2

   Brown the pork

   Heat a wok or large frying pan over medium-high heat and add 1 tablespoon of cooking oil. Stir-fry the marinated pork until mostly browned and cooked through, then lift it out and set it aside.

3. 3

   Fry the aromatics

   Add a little more oil to the same pan if needed, about 1 teaspoon. Add the garlic and optional chillies, and stir-fry for 15–30 seconds until fragrant, taking care not to burn the garlic.

4. 4

   Cook the cabbage

   Add the cabbage and stir-fry over high heat for 2–3 minutes, until slightly wilted with some charred edges but still crisp.

5. 5

   Combine the stir-fry

   Return the pork to the pan and add the oyster sauce. Toss everything together until the cabbage is tender-crisp and the pork is cooked through and coated in sauce.

6. 6

   Finish and serve

   Stir in the chopped spring onion and toss once more. Take the pan off the heat and serve immediately.

What is pork belly cabbage stir-fry?

Stir-frying is a Chinese cooking method that uses high heat and quick movement to cook ingredients while preserving contrast in their textures. This version brings together rich pork belly and cabbage, with garlic and oyster sauce giving the dish a savoury finish.

The short marinade seasons the pork before it hits the pan, and cooking the cabbage briefly keeps it from becoming soft and watery.

Nutrition and macros by portion

The nutrition label shows one serving as written: 429 calories, 25g protein, 35g carbs, 24g fat.

The cabbage contributes most of the carbohydrates, while pork belly and cooking oil provide much of the fat; the pork also supplies the protein. Serve with a modest portion of steamed rice and extra vegetables if you want to round out the plate.

The marinade and pork

Marinade: Soy sauce, sesame oil, brown sugar and rice wine vinegar season the pork, while the cornflour helps the mixture cling to its surface. Give the pieces at least 10 minutes to rest; marinating for up to 1 hour gives them more time to take on the seasoning.

Pork: Spread the pieces out in the hot pan where possible, so they brown rather than steam. Take them out before cooking the cabbage to make room for the vegetables.

Getting the cabbage right

Cut: Roughly chopped cabbage gives the stir-fry a mix of crisp edges and softer pieces. Taiwanese cabbage is suggested for this recipe, but the main cue is to keep the pieces substantial enough to retain some bite.

Heat: Cook it over high heat for 2–3 minutes, stirring so it meets the hot pan. Slight wilting and a few charred edges signal that it is ready to be combined with the pork.

A quick sequence matters

Order: Brown the pork first, then cook the garlic and optional chilli briefly before adding the cabbage. Returning the pork at the end lets the ingredients meet in the sauce without overcooking the cabbage.

Timing: The recipe takes about 20 minutes overall, with a minimum 10-minute marinade. If you choose the longer marinade, allow extra time before cooking.

Sauce and seasoning

Oyster sauce: Add it after returning the pork to the pan, then toss so it coats the pork and cabbage. The soy sauce in the marinade already seasons the pork, so taste the finished stir-fry before adding anything further.

Chilli: The dried or fresh chilli is optional. Leave it out for a milder result, or slice it thinly so its heat is distributed through the dish.

What to serve alongside

Rice: Serve the stir-fry with steamed rice to make a more substantial meal and catch the savoury sauce. Keep the rice separate until serving so the cabbage stays crisp.

Fresh side: A simple cucumber or leafy salad adds a cool contrast to the rich pork belly. Serve the stir-fry as soon as it is cooked for the best texture.

Recipe notes & tips

• Pat the pork pieces dry if they are wet so they brown more readily.
• Have the garlic, chilli and cabbage ready before heating the wok; the cooking moves quickly.
• Use a large pan and cook in batches if the pork crowds the base.
• Keep the garlic moving in the pan and add the cabbage promptly once it smells fragrant.
• Stop cooking the cabbage while it still has a little crunch, as it will continue to soften when tossed with the pork.

Variations

• Milder version: Leave out the optional chilli for a gentler flavour.
• More vegetables: Add sliced pepper with the cabbage and stir-fry until just tender.
• Ginger note: Add a little finely grated ginger with the garlic for another aromatic layer.
• Savoury finish: Scatter toasted sesame seeds over the dish just before serving.
• Rice pairing: Serve over steamed rice to make the stir-fry a more filling meal.

Common mistakes to avoid

• Crowded pan: The pork steams instead of browning; use a larger pan or cook it in batches.
• Burnt garlic: It turns bitter quickly; stir-fry it for just 15–30 seconds.
• Soft cabbage: Cooking it for too long removes its crisp bite; start checking after 2 minutes.
• Uneven coating: Pork left in large clumps may not take on the marinade evenly; separate the pieces as you mix.
• Rushed marinating: The pork gets less time to absorb the seasoning; allow at least 10 minutes when possible.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in a hot frying pan until piping hot, stirring briefly; the cabbage will be softer after storing.

Frequently asked questions