Thai crispy pork belly stir fry with Chinese broccoli

Thai crispy pork belly stir fry with Chinese broccoli recipe by Yummy Calories

This Thai crispy pork belly stir fry is one of my favourite Thai dishes. The first time I tried this dish was when my best friend ordered it from a Thai restaurant in North Melbourne. I was hooked since that day and have been meaning to make this ever since. This dish has more pork belly than what the restaurant would serve but I blame my husband for that … I asked him for 500g of pork belly and he came back with 700g … but I guess nobody complains about having more pork belly than less!

My dear friends, find someone that loves you like how my husband and I love this pork belly stir fry. And don’t forget to go for a relaxing walk after this hearty dish, you know, for all those yummy calories.


Serves 8 as a side (512 calories per serve)

Prep time 30 mins
Cook time 1 hour

700g pork belly, sliced into 2cm wide strips
4 tsp vinegar
2 tsp salt
1 tbsp canola oil (plus more for frying)
6 cloves garlic, roughly chopped
3 chilies, sliced
1 1/2 tbsp soy sauce
1 1/2 tbsp fish sauce
2 tbsp oyster sauce
1kg Chinese broccoli, chopped into 2cm strips

Note: Iuse a large non-stick pan like this for cooking this dish. I like that it has a lid, which acts as a shield to those oil splatters that can happen. Be warned!

Preheat the oven to 150C. 

Boil the pork belly in some water for about 5 minutes until cooked. Remove and pat dry with paper towels. Brush the cooked pork belly with the vinegar and coat with the salt. The vinegar helps take away any rancid smell of pork belly.

Place the pork belly on a tray with wire racks and place in the oven for 30-40 mins, flipping them over half way through. Make sure you line the bottom of the tray as the fats will drip down to the bottom and would be a nightmare to clean otherwise. When the pork belly is done, cut into strips using scissors and set aside on a plate.

Heat about 3 tbsp of canola oil in a wok and fry the pork belly until golden and crispy. Be careful as frying the pork belly is likely to cause oil to pop and splash about everywhere. Adjust the heat accordingly. Once fried, set the crispy pork belly aside onto another plate with paper towels soaking up the excess oil.

Drain the oil from the wok leaving about 1 tbsp of oil left. Bring back to the heat and add the garlic and chillies, frying until fragrant.

Add the Chinese broccoli, soy sauce, fish sauce and oyster sauce and stir fry for a few minutes until wilted and cooked through. I usually separate out the stalks from the leaves and add the stalks first as it takes a little bit longer for the stalks to cook compared to the leaves. I don’t usually add any further seasoning but you can season to taste.

Place the broccoli on a serving plate and top with the crispy pork belly. The Thai restaurant would stir the pork belly through with the rest of the broccoli but I found that it made the crispy pork belly soggy with the juices of the broccoli. So I like serving the pork belly separately on top instead of stirring it through.


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