Soy Garlic Pork Belly Stir-Fry

Soy Garlic Pork Belly Stir-Fry

A delicious garlic-infused pork belly dish that's perfect with a bowl of rice.

[2 Servings, Under 30 Minutes, Easy to Make]

Soy Garlic Pork Belly Stir-Fry is a perfect dish for anyone looking for a quick yet flavorful meal. The combination of soy sauce and garlic infuses the pork belly with a rich and aromatic flavor, making it a delightful companion to a warm bowl of rice. This dish is not only easy to make but also versatile enough to be enjoyed by everyone, including kids.


  • Pork belly, 400g
  • A handful of garlic


  • Rice wine, 1 tablespoon
  • Ginger powder, 1/2 teaspoon
  • Herb salt, 1/2 tablespoon
  • Sesame seeds, a pinch
  • Soy sauce, 3 tablespoons
  • Sugar, 1 tablespoon
  • Honey or maple syrup, 2 tablespoons
  • Minced garlic, 1/2 tablespoon
  • Oyster sauce, 1 tablespoon
  • Cooking sake, 2 tablespoons
  • Sesame oil, 1 tablespoon
  • Water, 1/4 cup


  1. Cut the pork belly into small, mini bite-sized pieces.
  2. Combine marinade ingredients and marinade pork belly - cover and leave in room temperature for 20 minutes or leave in the fridge for up to up to a few hours.
  3. Heat a bit of cooking oil in a pan and sauté the whole garlic cloves until fragrant.
  4. Add the marinated pork belly to the pan and stir-fry until the garlic flavor is infused into the meat.
  5. Pour in the remaining marinade and continue to stir-fry everything together.
  6. Reduce the heat to low, cover the pan, and let it simmer for 15 minutes.
  7. After the sauce has been absorbed, remove the lid and increase the heat to high. Continue cooking until the sauce thickens and reduces, leaving a sticky coating on the pork.
  8. Finish by garnishing with sesame seeds.


  • Adjust the sweetness and saltiness of the dish according to your preference by tweaking the amounts of sugar and soy sauce.
  • This dish pairs wonderfully with steamed rice, making it a filling and satisfying meal.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.