Spicy Pork Belly Stir Fry

pork belly stirfry

Servings: 4


  • 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.


Author- doyouevenpaleo.net/spicy-pork-belly-stir-fry/