Stir Fry Pork Belly with Mushrooms and Carrots

Stir-Fry Pork Belly with Mushrooms and Carrots is one of the simple yet delicious stir-fry recipe. A perfect dish for Asian Food Lovers.

Pork belly has been my favorite meat since I was a child. It appears nearly everyweek in my family’s meals. I love all the dishes with pork belly, from complicated crispy roasted to simply fried or boiled pork belly. It’s also a must-have ingredient in spring rolls or rice pancake. In this post, I’m gonna share another daily & healthy recipe with pork belly of mine: Stir Fry Pork Belly with Mushrooms and Carrots.

This is also a flexible recipe: feel free to replace the vegetables based on your availability, e.g. Broccoli, bok choy, bell peppers. You are able to adjust the level of spiciness of the dish too.

Stir Fry Pork Belly

Ingredients for Stir Fry Pork Belly

  • Pork Belly: With the name of the dish, of course, Pork Belly is a must. I used a block of pork belly, which weights around 250g (nearly 9 oz) and cut it into small, 1/2 cm thin slices. Opt for fresh, pinkish pork belly.
  • Mushrooms: Choose your favorite variety, white or brown button, shiitake, or cremini. As a “clean-the-fridge” dish, I took a box of white button (champignons) mushrooms of 150g (5 oz).
  • Carrots: These vibrant orange gems add color and a touch of sweetness to the dish. 2 small or 1 big carrots are enough for the recipe.
  • Soy Sauce (optional): To infuse that essential umami flavor. If you are not familiar with soy sauce, just use salt to add the salty taste.
  • Shallot: Shallot contributes the aroma for the dish.
  • Green Onions and red chili: To garnish, I used green onions and red chili. These adds more colors, red and green, to create a vibrant & colorful meal.

Tools to make Stir-Fry Pork Belly

For Asian stir-fry dishes, one of the common questions I received is: do we need a wok? Absolutely no! I admit that a wok is a great tool for various dishes such as Rice Pancake or deep-fried meats. Howver, for this Stir Fry Pork Belly, a skillet or saucepan are totally good to use.

Knife and cutting board will be necessary to cut pork belly, mushrooms and carrots into bite-sized pieces.

Instruction

Step 1. Preparation

Before we start cooking, it’s essential to get our ingredients ready:

  • Pork Belly: Slice it into 1/2cm thin slices.
Stir Fry Pork Belly
  • Mushrooms: Clean them and slice them up. You can go for thin slices or chunkier pieces, depending on your preference.
  • Carrots: Peel them and cut into 3-4mm oval slices. This adds a nice crunch to the dish.
  • Shallot: Slice a shallot into thin slices.
  • Green Onions and Red Chili: Chop them up for a fresh garnish at the end.

Step 2. Stir-fry Pork Belly and Vegetables separately

Pork Belly: Place a pan or wok over medium-high heat. Add a bit of cooking oil and let it get hot. Put the shallot and pork belly slices into the hot pan. Cook them until they turn golden and crispy. It should take about 3-4 minutes on each side. Once done, set them aside.

Vegetables: Use right the pan/wok you have used for stir-frying vegetables. You have to stir-fry them separately because normally, vegetables are cooked much more quickly than pork belly.

Stir Fry Pork Belly

Once the vegetables are nearly cooked, bring pork belly back to the pan. Stir-fry them evenly and adjust the taste with soy sauce, salt, pepper and chili. There is no exact amount for it, just follow your taste. Add a bit of them, try, then repeat until you are satisfied.

Stir Fry Pork Belly

Finally, garnish the dish with green onions and red chili. When you serve, you can add more fresh chili and onions.

What to eat with Stir Fry Pork Belly?

For every Asian family, cooked rice, such as jasmine rice or brown rice is an always-on companion with all savory dish. Besides, you can enjoy it with soups and steamed vegetables.

All done. Enjoy your wonderful meal with Stir Fry Pork Belly with Mushrooms and Carrots!

Other dishes with Pork Belly:

stir-fry-belly-pork

Stir Fry Pork Belly with Mushrooms and Carrots

Yield: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Stir-Fry Pork Belly with Mushrooms and Carrots is one of the delicious stir-fry recipe. This is a perfect dish for Asian Food Lovers.

Ingredients

  • 250g (nearly 9 oz) Pork Belly
  • 150g (5 oz) Mushrooms
  • 2 small or 1 big carrots
  • 1 tbsp Soy Sauce (optional)
  • 1 Shallot
  • 1 branch of Green Onions and 1 red chili

Instructions

Step 1. Preparation

Before we start cooking, it's essential to get our ingredients ready:

  • Pork Belly: Slice it into 1/2cm thin slices.stir-fry-belly-pork
  • Mushrooms: Clean them and slice them up. You can go for thin slices or chunkier pieces, depending on your preference.
  • Carrots: Peel them and cut into 3-4mm oval slices. This adds a nice crunch to the dish.
  • Shallot: Slice a shallot into thin slices.
  • Green Onions and Red Chili: Chop them up for a fresh garnish at the end.

Step 2. Stir-fry Pork Belly and Vegetables separately

  • Pork Belly: Place a pan or wok over medium-high heat. Add a bit of cooking oil and let it get hot. Put the shallot and pork belly slices into the hot pan. Cook them until they turn golden and crispy. It should take about 3-4 minutes on each side. Once done, set them aside.
  • Vegetables: Use right the pan/wok you have used for stir-frying vegetables. You have to stir-fry them separately because normally, vegetables are cooked much more quickly than pork belly.
  • Once the vegetables are nearly cooked, bring pork belly back to the pan. Stir-fry them evenly and adjust the taste with soy sauce, salt, pepper and chili. There is no exact amount for it, just follow your taste. Add a bit of them, try, then repeat until you are satisfied.stir-fry-belly-pork
  • Finally, garnish the dish with green onions and red chili. When you serve, you can add more fresh chili and onions. stir-fry-belly-pork
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 650

Nutrition information isn’t always accurate.

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