Pork Belly and Scallion Stir-Fry with Oyster Sauce

Name: Pork Belly and Scallion Stir-Fry with Oyster Sauce
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1¼ lbs (560 g) pork belly, skin removed, sliced thin, cut into ¼-inch (6 mm) slices against the grain, then into 2-inch (5 cm) wide strips; 8 oz (225 g) scallions (green onions), white and light green parts cut into 1-inch (2.5 cm) pieces, dark green parts reserved separately; 4 cloves (20 g) garlic cloves, minced; 1 tbsp (10 g) fresh ginger, minced; 3 tbsp (45 ml) oyster sauce; 2 tbsp (30 ml) soy sauce; 3 tbsp (45 ml) rice wine or dry sherry; 1 tsp (5 g) sugar; 2 tbsp (30 ml) vegetable oil or peanut oil; to taste freshly ground black pepper; 1 tsp (5 ml) sesame oil (optional); pinch red chili flakes (optional)

From the MyKitchenBank Kitchen

A vibrant, quick-cooking stir-fry featuring tender pork belly and fresh scallions glazed in a savory oyster-soy sauce. The pork is sliced thin so it cooks in minutes, while scallions add a light, sweet bite. Perfect served over steamed rice.

Prep: 15 min
Cook: 12 min
Wait: 5 min
Total: 32 min
Makes: 4 servings (about 1½ cups stir-fry per person)

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Steps

Before you start

Have all ingredients prepped and within arm's reach before you start cooking—stir-frying happens fast and you won't have time to chop mid-way
If your pork belly has a thick skin, score it lightly and trim it before slicing
Use a wok or large skillet (12+ inches) for proper heat distribution and room to toss

1
Make the sauce
- In a small bowl, whisk together oyster sauce, soy sauce, rice wine, and sugar.
- Set aside.
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Ready when: Sauce is smooth and sugar is dissolved
Tip: Mixing the sauce ahead prevents scrambling when you're mid-stir-fry
2
Heat the wok
- Place a wok or large 12-inch skillet over high heat.
- Once the pan is smoking lightly (about 2 minutes), add the oil and swirl to coat the bottom and sides.
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Ready when: Pan is very hot; you see wisps of smoke and a drop of water instantly vaporizes
Tip: A properly heated wok is essential for fast cooking and to render the pork belly's fat properly
3
Sear the pork
- Add the sliced pork belly in a single layer without stirring.
- Let it sear undisturbed for 2 minutes to brown and render fat.
- Then stir and cook for another 1–2 minutes until the pork is mostly opaque but still tender.
- It's okay if some pieces are still slightly pink in the center—they'll finish cooking in the sauce.
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Ready when: Pork is browned on the edges and has released fat into the pan; meat is mostly opaque
Tip: Don't stir too early—letting it sit builds a flavorful crust. Pork belly stays tender if not overcooked
4
Add aromatics
- Push the pork to the side of the wok.
- Add minced garlic and ginger to the empty space and stir-fry for 30 seconds until fragrant, letting them toast slightly in the hot oil.
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Ready when: Garlic and ginger are fragrant and just beginning to brown
Tip: Cooking garlic and ginger separately prevents them from burning before the pork sears
5
Add sauce and whites of scallions
- Pour in the sauce mixture and add the white and light green parts of the scallions.
- Toss everything together for 1–2 minutes, stirring constantly.
- The sauce will bubble and coat the pork.
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Ready when: Sauce has thickened slightly and clings to the pork; scallions are wilted but still have some bite
Tip: Reserve the dark green scallion tops to add at the end so they stay fresh and bright
6
Finish and rest
- Turn off the heat.
- Stir in the dark green scallion tops and drizzle with sesame oil if using.
- Add a pinch of red chili flakes if you like heat.
- Season with black pepper to taste.
- Let the stir-fry rest in the wok for 1 minute so the flavors meld.
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Ready when: Scallion greens are bright and tender; pork is fully cooked through
Tip: Adding sesame oil at the end preserves its nutty aroma and prevents it from burning

Good to know

Tips

Slice the pork belly thinly (¼ inch) and against the grain so it cooks quickly and stays tender; thick slices will stay chewy
Have all your ingredients prepped and within reach before you turn on the heat—stir-frying is too fast for mid-recipe prep
If your pork releases excess fat during cooking, tilt the wok and spoon some out; you want flavor, not grease
Serve immediately over steamed white or brown rice to catch every drop of the savory sauce

Storage & reheating

Serve immediately over steamed rice for the best texture. Leftovers keep, covered, in the refrigerator for up to 2 days. Reheat gently in a wok or skillet over medium heat for 1–2 minutes, adding a splash of water if the sauce has thickened too much. Do not freeze, as the pork belly texture degrades after thawing.

Substitutions

pork belly, skin removed, sliced thin → pork shoulder or butt, thinly sliced. Leaner but still delicious; trim excess fat before slicing and cook an extra 30 seconds to avoid drying out
scallions (green onions) → bok choy or Chinese broccoli, cut into 2-inch pieces. Adds more body and a slight bitterness; cook for 1–2 minutes with the sauce to soften
rice wine or dry sherry → dry white wine or chicken broth. Use the same quantity; omit the sugar if using broth to avoid over-sweetening
oyster sauce → hoisin sauce or a mix of soy sauce and a pinch of fish sauce. Hoisin is sweeter; reduce added sugar by ½ tsp. Fish sauce option is more savory