Pork Belly Stir Fry isn't your average stir fry recipe.
It's simple, it's quick, and as usual it's paleo, gluten free, and has Whole30 and keto options. But this pork belly stir fry recipe is rockin' on a whole different level.
Quick Look: Spicy Pork Belly STir Fry
⏲️Ready In: 2 Hours 25 Minutes (2 hours marinating, 25 minutes active)
🍽Servings: 6
🥗Nutrition: 920 Calories
🥘Main Ingredients: Pork belly, Chili paste, Rice vinegar, Coconut aminos, Garlic, Ginger, Snap peas, Bell pepper
📋Dietary Notes: Gluten free, Grain free, Dairy free, Nut free
⭐Why You'll Love It: A spicy stir fry with an indulgent twist from using pork belly instead of tenderloin! After marinating, this gluten free dinner cooks up quickly for a fast meal.
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Not so long ago, I published a Quick & Easy Chicken & Broccoli Stir Fry, using a pretty standard stir fry sauce, protein, and veggie combo.
This pork belly stir fry recipe is built on the same premise (quick, simple, and made with sauce + protein + veggies), but with a couple twists.
First, we're using pork belly, which isn't your typical stir fry fare. Then, instead of the usual sauce that's added to the skillet near the end of cooking, the sauce in this recipe marinates the pork belly, infusing it with a bit of heat and a lot of flavor.
Sure, this stir fry recipe requires a bit more prep than your average stir fry, since you need to let the pork belly marinate for a bit.
But you can make it easy on yourself by prepping the marinade the night before or the morning you plan to make the stir fry, leaving it to marinade overnight or while you're at work crushing it.
I mean, the longer the better, right? That's typically how it goes for marinades!
Not too long ago, I asked on Instagram what kinds of recipes y'all would like to see more of. (*ahem* - Follow me on IG if you want to participate in my weekly polls!) You requested simple, weeknight recipes centered around protein and veggies.
This paleo pork belly stir fry recipe certainly fits the bill. Serve it with cauliflower rice and it's essentially all protein and veggies with a 10-20 minute cook time. Or, if you prefer white rice, you can serve it that way! This recipe's still chock full of veggies.
Of course, as with most stir fries, you can customize the veggies if you'd like. I used bell peppers and snap peas to keep things simple. You could add broccoli or cauliflower florets, mushrooms, or zucchini. Totally up to you!
More Quick Gluten Free Dinner recipes
Did you try this recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.
📖 Recipe
Spicy Pork Belly Stir Fry
- Prep Time: 10 minutes
- Marinade Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stir Frying
- Cuisine: Korean
- Diet: Gluten Free
Description
Spicy Pork Belly Stir Fry is a twist on the traditional stir fry recipe. Start the marinade the night before or the morning of to make dinnertime a cinch!
Ingredients
- 1 small white onion, roughly chopped (1 cup)
- ¼ cup red chili paste (see notes)
- 2 tablespoons raw honey (omit for Whole30 or keto)
- 2 tablespoons rice vinegar
- 1 tablespoon coconut aminos
- ½-inch knob of ginger, minced
- 3 garlic cloves, minced
- 1 tablespoon water
- 2 tablespoons red pepper flakes
- 2 pounds pork belly, sliced 1-inch thick
- 3 tablespoons extra virgin olive oil
- 2 cups snap peas
- 1 large green pepper, seeded and thinly sliced
- 1 large red pepper, seeded and thinly sliced
- 2 teaspoons toasted sesame seeds, for garnish
- 1 scallion, thinly sliced, for garnish
- Cauliflower rice or white rice, for serving
Instructions
- Add the onion, chile paste, honey, rice vinegar, coconut aminos, ginger, garlic, and water to a blender and blend until almost smooth. Transfer to a large bowl. Add the red pepper flakes and pork belly, stirring to completely coat the meat. Cover and refrigerate for at least 2 hours to overnight.
- 30 minutes before cooking, remove the pork from the fridge to let it come to room temperature. Meanwhile, prep the veggies as needed.
- Heat 1 tablespoon olive oil in a large cast iron skillet over high heat. Add marinated pork belly pieces, working in batches if necessary to avoid overcrowding the skillet. Cook for about 5 minutes, using tongs to flip the pork belly halfway through. Wipe the pan clean before repeating with the next batch.
- Wipe the skillet clean and add an additional tablespoon of olive oil. Add the snap peas and bell pepper strips to the skillet, cooking for about 3 minutes while stirring frequently. Remove from heat.
- Serve the pork belly and vegetables over cauliflower rice or steamed white rice. Garnish with sesame seeds and sliced scallion, as desired.
Notes
For the red chili paste: I used this one because it was available in my area, but this option has less fillers. Or you could make your own! If you're using a thicker paste, you may need to add 2-3 tablespoons of water or olive oil to the marinade to thin it out a little.
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