Crispy Pork Belly Stir Fry

Ingredients

• 800 g (1.8 lb)crispy pork belly
• 1 kg (2.2 lb)jook choy
• 3 clovesgarlic, finely chopped
• 90 ml (6 tbsp)cooking oil
• 22.5 ml (1 1/2 tbsp)oyster sauce
• 15 ml (1 tbsp)chicken bouillon powder
• 5 ml (1 tsp), or to tastesalt

Instructions

1. 1

   Separate the stems

   Prepare the jook choy by separating the stems. Cut into the base of each stem with a small knife and tear away the bottom.

2. 2

   Trim the leaves

   Tear off the tips of the leaves, which can be the toughest part, and remove any damaged or discoloured sections.

3. 3

   Peel the stems

   The outer skin of the stems can be tough. Make an incision about 2 mm from the outer skin at the base of a stem, then grip the skin between the knife and your index finger and peel it away slowly. Repeat until the tough outer parts are removed.

4. 4

   Wash the greens

   Soak the prepared greens in cool water with 2 tsp salt for 10 minutes, then rinse thoroughly. Repeat in fresh water 2–3 times to clean them well.

5. 5

   Drain the greens

   Drain the jook choy and leave it in a colander to dry.

6. 6

   Heat the wok

   Heat a wok or pan over high heat. Once hot, lower the heat to medium and add half the cooking oil, then turn the heat back up to high.

7. 7

   Cook the stems

   Add the jook choy stems and cook for 2 minutes, or until about 70% cooked.

8. 8

   Cook the leaves

   Add the leaves and salt. Fold them through the wok so they cook evenly, and stir-fry for 1 minute more, or until about 90% cooked. Transfer the greens to a bowl.

9. 9

   Fry the garlic

   Add the remaining cooking oil to the wok, followed by the finely chopped garlic. Cook for 20 seconds.

10. 10

    Warm the pork

    Add the pork belly and cook for 30 seconds.

11. 11

    Return the greens

    Put the greens back into the wok and add the chicken bouillon powder and oyster sauce.

12. 12

    Stir-fry together

    Stir-fry everything together quickly for 1 minute, or until combined, then transfer to a serving plate. For a softer, more mellow version, simmer over medium heat for a further 10–20 minutes.

13. 13

    Serve with rice

    Serve as it is with rice.

What is crispy pork belly stir-fry?

This is a quick stir-fry of crispy roast pork belly and jook choy, a leafy green vegetable used in Chinese cooking. It draws on the familiar pairing of greens, garlic and savoury sauces, while making use of cooked pork rather than starting with raw meat.

The method cooks the stems before the leaves, giving the thicker parts a head start without leaving the leaves in the wok too long. Oyster sauce and chicken bouillon powder season the vegetables and meat together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 838 calories, 54g protein, 26g carbs, 61g fat.

The pork belly supplies most of the fat and protein, while the jook choy contributes relatively little energy and the rice served alongside provides most of the meal's carbohydrate. For a more balanced plate, serve a smaller amount of pork with a generous portion of greens and rice.

Preparing the jook choy

Separate the stems and trim away damaged leaves before washing. Peeling the outer stem skin removes a tougher layer and reveals the more tender, pale green inside.

Wash the greens in several changes of salted water, as the recipe directs, then drain them well. Excess water can cool the wok and make stir-frying less effective.

Cooking the greens in stages

Stems first: give them 2 minutes over high heat, when the wok has been heated and the oil added. They should be partly cooked before the leaves go in.

Leaves next: fold them through the stems and cook for 1 minute, aiming for the stated 90% cooked point before taking them out. They will go back into the wok briefly at the end.

Keeping the pork crisp

The pork belly is already cooked, so it needs only 30 seconds in the hot wok before the greens and sauces return. Keep the final stir-fry brief to avoid softening the crispy exterior more than necessary.

If you prefer a softer, more melded dish, the recipe also offers a longer simmer of 10–20 minutes. That option mellows the flavours and changes the texture, so the pork will no longer stay as crisp.

Balancing the seasoning

Oyster sauce and chicken bouillon powder both bring savoury seasoning, while the listed salt is added with the leaves. Taste before adding any extra salt, especially if the pork is already well seasoned.

The recipe includes salt for soaking the greens as well as salt for cooking. Rinse the greens thoroughly after soaking so they do not carry excess salt into the stir-fry.

Serving and timing

Serve the stir-fry straight away with rice, as suggested. Plain rice gives the rich pork and savoury sauce a simple, filling accompaniment.

The stated total time is 40 minutes, including the careful preparation and repeated rinsing of the greens. Have the pork, sauces and drained vegetables ready before heating the wok so the cooking stages can move quickly.

Recipe notes & tips

• Dry the drained greens well before they go into the hot wok.
• Keep the stems and leaves separate so you can add them at the right stages.
• Prepare the garlic, pork and sauces before turning on the heat.
• Use a wok or pan that gives the greens room to cook rather than crowding them.
• Taste the finished stir-fry before adding more salt, as the sauces and pork may already be salty.

Variations

• Swap the greens: Use another leafy vegetable you enjoy, separating thicker stems from tender leaves where needed.
• Add chilli: Stir in chopped fresh chilli with the garlic for heat.
• Use another roast meat: Replace the pork belly with leftover roast pork, keeping in mind that a leaner cut will make the dish less rich.
• Make it softer: Simmer the combined ingredients over medium heat for a further 10–20 minutes.
• Serve with noodles: Offer the stir-fry with cooked noodles instead of rice.

Common mistakes to avoid

• Skipping the stem peeling: The outer layer can be tough, so remove it as directed before cooking.
• Leaving grit on the greens: Rinse them thoroughly in fresh water 2–3 times after soaking.
• Adding wet greens: Drain them well so excess water does not dilute the stir-fry.
• Cooking all the greens together: Add stems first and leaves later so they cook at different rates.
• Overcooking the pork: It is already cooked, so warm it for just 30 seconds before returning the greens.
• Salting too soon: Taste before adding extra seasoning because the pork, oyster sauce and bouillon powder can all be savoury.

How to store

Refrigerate leftovers in a sealed container and use within 3 days. Reheat in a pan until piping hot; the pork belly may lose some of its crispness after storage.

Frequently asked questions