Pork belly stir fried with cabbage is so tasty! It's savory, rich, a little sweet and full of umami. The pork belly is first marinated for extra depth and tenderness, then stir-fried with garlic, chilies, and crunchy Taiwanese cabbage in a tasty sauce. It’s a comforting dish that comes together in about 20 minutes.

About the Ingredients

Here's some extra info about the ingredients you may find helpful!

• Pork Belly - I used pork belly for its rich flavor and tender, juicy texture. The fat renders beautifully during cooking, giving the dish a satisfying depth. Just slice it into bite-sized pieces for faster cooking and better sear.
• Soy Sauce - Other than soy sauce adding a delicious flavorful, it also acts as a brine in the marinade which helps tenderize the meat.
• Sesame Oil - Adds a tasty nutty flavor!
• Brown Sugar - Balances the salty and tangy flavors with a subtle sweetness that caramelizes beautifully when stir-fried.
• Corn Starch - The corn starch is used for its velveting effect. This is commonly used in Asian cooking as it crates a thin coating of the pork (or whatever meat you are marinating) and this helps prevent it from drying out during stir fries. It also helps all the marinade ingredients cling to the meat.
• Cooking oil - A neutral oil like vegetable or canola oil or avocado oil (my favorite) works best for high-heat cooking in a wok or skillet.
• Garlic – A must-have in stir-fries! It adds depth and fragrance to the dish—don’t skip it.
• Dried Red Chilies or Fresh Chili (optional) – Adds a mild heat and a pop of color. Adjust to your spice preference or skip if you’re not into spicy food.
• Cabbage - I used Taiwanese cabbage because it is more tender and more sweet than regular green cabbage, but you can definitely use regular cabbage if you prefer.
• Oyster Sauce - Enhances the flavor of the dish with a combination of sweet and umami taste. Make sure to add at the end of cooking.
• Green Onion – A fresh, mildly pungent finish that lifts the whole dish and adds a nice pop of color right at the end.

See recipe card for quantities.

Pork Belly Cabbage Stir Fry Recipe (with Pictures)

First gather your ingredients:

• For the marinade:
  • ½ lb pork belly, sliced into bite-sized pieces
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon brown sugar
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon cornstarch
• For the stir-fry:
  • 1 tablespoon oil for cooking
  • 3 cloves garlic, minced
  • 1–2 dried red chilies or fresh red chili (optional, for heat)
  • ½ head of green cabbage (I use Taiwanese cabbage), roughly chopped
  • 1 tablespoon oyster sauce
  • 1 stalk green onion, chopped

Marinate the Pork Belly:
In a bowl, combine pork belly slices with soy sauce, sesame oil, brown sugar, rice wine vinegar, and cornstarch. Mix well and let it marinate for about 30 minutes. (At the very least 10 minutes).

Prep the aromatics and veggies:
While you wait for the marinate you can mince the garlic, chop the green cabbage, peppers (optional), and green onions.

Cook the Pork:
Heat a wok or skillet over medium-high heat. Add 1 tablespoon oil, then add the marinated pork belly in a single layer. Stir-fry until mostly browned and cooked. Remove pork from the pan and set aside.

Sauté Aromatics:
In the same pan, add a little more oil if needed. Toss in the minced garlic and chilies. Stir-fry for 15–30 seconds until fragrant.

Add Cabbage:
Add the chopped cabbage and stir-fry over high heat until slightly wilted and starting to char at the edges—about 2–3 minutes.

Bring It Together:
Return the pork belly to the pan. Add the oyster sauce and green onions, and toss everything together until the cabbage is tender but still crisp and the pork is glossy and coated in sauce.

Finish:
Remove from heat and serve!

Continue to Content

Yield: 2-3 servings

Pork Belly Cabbage Stir Fry

Print

This Pork Belly Stir Fry with Cabbage is a truly tasty dish! It's a delightful combination of savory richness, a touch of sweetness, and deep umami flavors. The pork belly is first marinated to ensure extra tenderness and a wonderful depth of flavor, then quickly stir-fried with fragrant garlic, optional spicy chilies, and crisp cabbage in a delicious sauce. This comforting meal comes together in about 20 minutes, making it perfect for a weeknight dinner.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

For the Marinade:

• ½ lb pork belly, sliced into bite-sized pieces
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon brown sugar
• 1 tablespoon rice wine vinegar
• 1 tablespoon cornstarch

For the Stir-Fry:

• 1 tablespoon cooking oil
• 3 cloves garlic, minced
• 1–2 dried red chilies or fresh red chili, thinly sliced (optional)
• ½ head of green cabbage (preferably Taiwanese cabbage), roughly chopped
• 1 tablespoon oyster sauce
• 1 stalk green onion, chopped

Instructions

1. Marinate the Pork Belly: In a medium bowl, combine the sliced pork belly with soy sauce, sesame oil, brown sugar, rice wine vinegar, and cornstarch. Mix everything thoroughly to ensure the pork is well coated. Let the pork belly marinate for at least 10 minutes, or up to 1 hour for more intense flavor.
2. Cook the Pork: Heat a wok or a large skillet over medium-high heat. Add 1 tablespoon of cooking oil to the hot pan. Add the marinated pork belly and stir-fry the pork until it is mostly browned and cooked through. Remove the pork from the pan and set it aside.
3. Stir Fry Aromatics: In the same pan, add a little more oil if needed (about 1 teaspoon). Add the minced garlic and the optional chilies to the hot oil. Stir-fry for 15–30 seconds, or until the garlic becomes fragrant, being careful not to burn it.
4. Add Cabbage: Add the roughly chopped cabbage to the pan. Stir-fry over high heat for 2–3 minutes, or until the cabbage is slightly wilted and starts to develop some charred edges while still retaining some crispness.
5. Bring It Together: Return the cooked pork belly to the pan with the cabbage. Add the oyster sauce to the pan. Toss everything together well, ensuring the cabbage is tender-crisp and the pork is cooked thoroughly and nicely coated in the flavorful sauce.
6. Finish and Serve: Stir in the chopped green onions. Give everything one final toss. Remove the Pork Belly and Cabbage Stir Fry from the heat and serve immediately. Enjoy!

Recommended Products

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• 
  L.k.k Panda Brand Oyster Sauce 18oz
• 
  Wan Ja Shan Vegetarian Mushroom Oyster Sauce, 33.8 fl. oz. VEGAN. NON-GMO. NO MSG ADDED. 100% Naturally Brewed. No Chemical Soy Sauce.No Caramel Coloring.
• 
  Marukan Genuine Brewed Rice Vinegar, 24 Ounce Plastic PET Bottle
• 
  Kadoya Sesame Oil, 22.10 Fluid Ounce
• 
  Wan Ja Shan Organic Aged Soy Sauce, 33.8fl.oz

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 429Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 64mgSodium: 564mgCarbohydrates: 35gFiber: 7gSugar: 18gProtein: 25g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.

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More Delicious Pork Belly Recipes

• If you love melt-in-your-mouth pork belly, try this Chinese Red Braised Pork Belly – it’s rich, savory, and slow-cooked in a soy-based sauce that’s packed with flavor!
• Want to switch it up? This Red Braised Pork Belly with Bamboo Shoots adds a delicious crunch and earthy flavor to the classic dish – a match made in heaven!
• For something quick and satisfying, check out this Pan-Fried Pork Belly – crispy edges, juicy center, and super simple to make! You can serve with your favorite spices or dipping sauce as well!
• Craving something spicy and smoky? You’ll love this Twice Cooked Pork (回锅肉) – a classic Sichuan dish that’s packed with bold flavors and stir-fried perfection.
• If you're a fan of Korean flavors, don’t miss this Kimchi Pork Belly Stir Fry – spicy, tangy, and totally addicting!

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