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Gluten Free Pork Belly Stir Fry Recipe with veggies and cauliflower rice arranged in three white bowls on a dark background by

Spicy Pork Belly Stir Fry

  • Author: Chelsea at Do You Even Paleo
  • Prep Time: 2 hours 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 4-5 servings 1x
  • Category: Entree
  • Method: Stir fry
  • Cuisine: Korean


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!


  • 1 small white onion, roughly chopped (1 cup)
  • 1/4 cup red chili paste (see notes)
  • 2 tablespoons raw honey (omit for Whole30 or keto)
  • 2 tablespoons rice vinegar
  • 1 tablespoon coconut aminos
  • 1/2-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


  1. 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.
  2. 30 minutes before cooking, remove the pork from the fridge to let it come to room temperature. Meanwhile, prep the veggies as needed.
  3. 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.
  4. 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.
  5. Serve the pork belly and vegetables over cauliflower rice or steamed white rice. Garnish with sesame seeds and sliced scallion, as desired.


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.

Keywords: Pork Belly Stir Fry