Korean Pork Belly Stir-Fry Recipe

If you’re craving something bold, flavorful, and irresistibly crispy, you’re going to absolutely love this Korean Pork Belly Stir-Fry Recipe. It’s one of those dishes I keep in my weeknight rotation because it’s quick, packs a punch of authentic Korean flavor, and has this amazing balance of spicy, sweet, and smoky notes. Trust me, once you try it, it’ll become a family favorite just like it did in my kitchen!

this Recipe

Ingredients You’ll Need

The magic of this Korean Pork Belly Stir-Fry Recipe really comes from using that rich pork belly paired with powerful Korean staples like gochujang and gochugaru. I recommend using fresh ginger and good quality sesame oil, as they’ll make the flavors pop even more.

• Fresh ginger: Adds a bright, zesty kick; always use fresh, minced ginger for the best aroma.
• Korean hot pepper paste (gochujang): The heart of the sauce; pick a good-quality jar without preservatives.
• Korean hot pepper flakes (gochugaru): Adds smoky heat; adjust based on your spice tolerance.
• Soy sauce: For saltiness and umami depth; low sodium works if you want to control salt.
• Toasted sesame oil: A little goes a long way to bring that toasty nuttiness Korean dishes are known for.
• Honey: Balances the heat with a subtle sweetness.
• Freshly ground black pepper: Adds mild warmth and complexity.
• Pork belly (skinless): Cut into thin slices; freezing it for 15-30 minutes before slicing makes it way easier.
• Small onion: Thinly sliced to add natural sweetness and crunch.
• Green onions: Use both in the stir-fry and as a garnish for fresh color and flavor.
• Toasted sesame seeds: Sprinkle on top for a lovely nutty crunch and visual appeal.

Variations

One of the reasons I keep coming back to this Korean Pork Belly Stir-Fry Recipe is how adaptable it is. Whether you want to dial up the heat, add some veggies, or transform it into a one-pan meal, there’s room to play around. You’ll find experimenting makes it feel even more special!

• Spicier Version: I sometimes double the gochugaru and add extra gochujang for a fiery kick that my spice-loving friends rave about.
• Veggie Boost: Adding sliced bell peppers or mushrooms is my go-to when I want to make it more of a balanced meal without losing flavor.
• Low-Sodium: Swap regular soy sauce for a low-sodium version and reduce honey for a less sweet version that still tastes great.
• Gluten-Free: Use tamari instead of soy sauce to keep this recipe gluten-friendly.

How to Make Korean Pork Belly Stir-Fry Recipe

Step 1: Prepare and Marinate the Pork Belly

Start by mixing the minced ginger, gochujang, gochugaru, soy sauce, toasted sesame oil, honey, and black pepper in a medium bowl. This marinade combines spicy, sweet, and savory flavors that soak into the pork belly beautifully. Toss the thin pork belly slices, along with thinly sliced onion and green onions, in this mixture. Let everything sit for about 10 minutes—this short marination step gives the flavors a chance to meld without any hassle.

Step 2: Cook to Crispy Perfection

Heat a large, heavy skillet over medium-high heat. Add the marinated pork belly mixture—this is where the magic happens! Cook, stirring occasionally but don’t be too eager to keep moving it around. Let the pork sit undisturbed for a couple of minutes at a time; this creates the crispy edges that I’m obsessed with. It usually takes about 12 to 15 minutes until the pork is cooked through and you see some golden, crispy bits. If you’re anything like me, this part feels like the hardest to wait for!

Step 3: Garnish and Serve

Once done, transfer your stir-fry to a serving platter, sprinkle generously with toasted sesame seeds and some fresh chopped green onions. These little touches add extra texture and a fresh pop of flavor that lifts the whole dish. Serve immediately while it’s still sizzling hot!

How to Serve Korean Pork Belly Stir-Fry Recipe

Garnishes

I always like to top mine with green onions and toasted sesame seeds—it brightens the rich pork belly with fresh flavor and adds just the right amount of crunch. Sometimes I add a sprinkle of toasted seaweed flakes if I’m feeling fancy.

Side Dishes

A crisp cucumber salad or lightly fermented kimchi are my favorite sides because they add refreshing acidity and texture contrast to the dish. Steamed rice is a must to soak up all those delicious saucy bits. I’ve also paired it with simple sautéed spinach or bok choy for a quick veggie boost.

Creative Ways to Present

For special occasions, I like serving the stir-fry in a hot stone bowl to keep it warm longer, and arrange colorful vegetable sides around it for a festive look. Wrapping the pork belly in fresh lettuce leaves with some rice and ssamjang (Korean dipping sauce) turns it into a delicious DIY wrap party!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and eat within 3 days. The pork can lose a bit of its crispness but reheating in a hot skillet helps regain that texture nicely.

Freezing

While I usually make this fresh, I’ve frozen the marinated pork belly before cooking with good results. Just thaw overnight in the fridge and cook as usual. It’s a great way to prep ahead if you want to save cooking time later.

Reheating

To keep that crispy edge, I reheat leftovers in a hot skillet over medium heat rather than the microwave. This refreshes the texture without drying the pork out.

FAQs

Final Thoughts

I absolutely love how this Korean Pork Belly Stir-Fry Recipe comes together with minimal fuss and maximum flavor. It’s a perfect dish when you want something different but comforting, and the crispy edges paired with that savory-spicy sauce keep me coming back. I really think you’ll enjoy how quick it is to make and how impressive it tastes—definitely give it a try and make it your own with the variations I shared. Cooking dinner just got a whole lot more exciting!

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