Hoisin garlic pork belly. Juicy roasted pork belly meets a sticky hoisin sauce in this knock-out dish. Easy to make with basic ingredients, yet packed with flavor. Serve over steamed rice for a weeknight dinner that hits all the right notes.
Easy hoisin pork belly stir-fry recipe
Juicy, caramelized pork belly tossed in a savory hoisin sauce. The sticky sauce clings to every bite, delivering that perfect balance of sweet and salty.
Pair with steamed broccoli and fluffy rice for an easy meal that tastes just like your favorite takeout, but even better! Craving more? Try my Chili garlic chicken or Teriyaki shrimp with noodles for the ultimate feast.
Why you’ll love this pork belly recipe
This easy stir-fry delivers big on savory-sweet flavors with a kick of heat from red chili peppers. The pork belly is roasted in hoisin sauce first, then stir-fried for that deep flavor and restaurant-quality texture.
Want to save time? Roast the pork belly a day ahead and have dinner ready in just 10 minutes. Serve with steamed vegetables and rice for the perfect balance.
Let me guide you through this recipe with my step-by-step video or follow along on YouTube!
Is pork belly basically bacon?
Not exactly, but they’re closely related!
Bacon comes from pork belly. However, pork belly is typically sold in its raw, uncured, and unsmoked form. It has layers of meat and fat, making it super tender and flavorful when cooked slowly.
Bacon, on the other hand, is usually cured and often smoked. This process gives bacon its distinctive salty and smoky flavor.
So, while all bacon comes from pork belly, not all pork belly is bacon! If you cook pork belly in slabs or cubes, it will taste richer and meatier than bacon, which crisps up when fried due to its curing process.
Ingredients for hoisin garlic pork belly
- Pork belly: Roasting your own is easy, but if you’re short on time, pre-cooked pork belly from an Asian grocery store works great.
- Chili pepper: Remove the seeds for less heat. If you’re not into spice, swap it for a red bell pepper.
- Ginger: Brings that aromatic warmth to the dish.
- Garlic: Loads of fresh minced garlic is key, skip the pre-chopped stuff!
- Hoisin sauce: Adds a rich, caramelized sweetness to the sauce.
- Low-sodium soy sauce: For a gluten-free option, use tamari, coconut aminos or gluten-free soy sauce.
- Rice vinegar: Helps balance out the sweetness of the hoisin.
- Sesame oil: Brings a nutty depth. If you’re allergic, simply leave it out.
- Cilantro: Adds a fresh burst of flavor. Swap for basil or scallions if you prefer.
- Oil: Use a neutral, high smoke point oil.
Pairing suggestions
Soy hoisin pork belly goes great with:
- Rice options: White rice, brown rice, cauliflower rice, fried rice
- Noodles: Chow mein, lo mein or plain noodles
- Veggies: Roasted or steamed like bok choy, green beans, broccoli snow peas
- Fresh sides: A crisp cucumber salad or chopped avocado
- Extra greens: Stir some spinach into the sauce
Can I make the pork belly in advance?
Yes! Roast the pork belly up to 1 day ahead and store it in the fridge. When you’re ready to serve, simply toss it in the sauce for a quick and flavorful meal.
Storing tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a pan over medium heat until heated through.
- Freezer: Yes! Freeze in a freezer-friendly container for up to 3 months. Thaw in the fridge overnight before reheating.
Hoisin Garlic Pork Belly
Ingredients
- 3 pounds pork belly
- ¾ cup hoisin sauce
- 2 tbsp vegetable oil - for frying
- 1 chili pepper - chopped
- 6 garlic cloves - minced
- 1 tsp grated ginger
- 1 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 3 tbsp water
- 3 tbsp cilantro - chopped
- rice - steamed, for serving
Instructions
- Preheat the oven to 400°F – 200°C.
- Cut the pork belly into long strips, then slice them into 1-inch / 2.5 cm pieces. Line a rimmed baking sheet with parchment paper and toss the pork belly with ½ cup hoisin sauce, making sure each piece is coated.
- Spread out the pork belly in a single layer and roast for 30 minutes until crispy and caramelized. If your baking sheet is too small, use two baking sheets to prevent overcrowding and ensure even cooking.
- In the meantime, get your prep done: Boil rice according package directions. Mince the garlic cloves, chop the cilantro and grate the ginger. Deseed and chop the chili pepper.
- Prepare the sauce by combining the remaining hoisin sauce with soy sauce, sesame oil, water and rice vinegar.
- Heat oil over medium high in a skillet or a wok. Add garlic and cook for 30 seconds, stirring constantly to prevent from burning. Stir in chili pepper.
- Add pork belly and pour in the prepared sauce, simmer for 1 minute.
- Stir in cilantro. Serve!
Video
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