Stirfried Pork Belly with Vegetables

This is a super easy stirfry recipe involving minimal effort and takes less than 30 minutes to prepare and cook. The idea is to have a whole bunch of natural flavors combine together to form this ultimately satisfying stirfry which can be eaten on its own or served with rice on a lazy weeknight.
Yes… I think I am getting lazier and lazier. Work (and life) has just been so busy lately that I haven’t had the chance to experiment cooking something new or exciting or complicated. But I am sure there will be some readers out there who would appreciate “simple recipes” that are easy to follow? I really, really hope so.. lol. However, just because it takes less effort doesn’t make it any less delicious!

Basically the “sweetness” of the pork is meant to compliment this entire stirfry. Without the pork, it just won’t taste the same. I am very fond of using pork in stirfries mostly due to influence from my parents growing up… you can do so much with pork!


400g pork belly, sliced
A bunch of pak choy
Two bunches of baby brocollini
7-8 cup mushrooms, sliced in half
4 stalks of spring onion, chopped approx. 1 inch long
Carrots, sliced
1 tsp chopped garlic
2 tbsp Kikkoman Lime, Lemongrass and Soy Sauce
2 tbsp Dark Soy Sauce
2 tbsp Sweet Dark Soy Sauce (Kecap Manis)
Light soy sauce to taste
Salt and Pepper to taste
Fresh Coriander leaves for garnish

  • In a wok, heat a tbsp of cooking oil. Add pork belly into the wok and splash dark soy sauce and sweet dark soy sauce into it. Cook for approx. 5 minutes until the pork is cooked and is slightly firm.
  • Add garlic, carrots, mushrooms, and baby broccolini and stirfry for another 5 minutes.
  • Add Kikkoman sauce, splash of light soy sauce, salt and pepper to taste.
  • Add 1/4 cup of water to help cook the veggies.
  • Add Pak Choy and Spring Onions and stirfry for another 5-10 minutes.
  • Serve hot and garnish with fresh coriander leaves. Serve with white rice.

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