Chinese Pork Belly Stir Fry with Vegetables (Low Carb)

This pork belly stir fry with vegetables is a must-try, savory, traditional Chinese recipe that tops takeout every time. Tender pieces of pork with crisp vegetables are smothered in a deliciously sticky sauce.

A photo of Chinese pork belly stir fry with vegetables.

Better than takeout, this pork belly stir fry is loaded with traditional flavor. Melt-in-your-mouth thin slices of pork belly and chunks of vegetables, all coated in a sticky, almost caramelized sauce.

Why You’ll Love This Simple Recipe

Easy to make: With only eight main ingredients, this pork belly stir fry comes together quickly but with a punch of flavor.

Comfort food: Each mouthful has a tender bite of pork coated in a savory sticky sauce. It’s better than takeout and makes for a delicious bowl of comfort any night of the week.

Versatile: The recipe with fresh ingredients is easy to tweak flavor-wise based on your personal preferences and what you have on hand in the pantry.


Below are some of the main ingredients you’ll need to make this pork stir fry. See the recipe for the complete list.

Pork Belly: To keep this dinner simple, buy the pre-cut strips of pork belly and save yourself time slicing. You will need to cut off any other fatty portions you notice.

Soy Sauce: Any soy sauce you have on hand will work. This dish can easily be made gluten-free if you need it to, as well, by using a gluten-free soy sauce or subbing in tamari or coconut aminos.

Poblano Peppers: These add a delicious smoky flavor to the pork belly stir fry without too much spice. You can cut them into chunks or julienne them depending on what you have time for.

Ginger and Garlic: Adjust the stir fry’s flavor by adding more of these two staples.

Don’t miss this other yummy braised pork belly recipe!


This low-carb Chinese dish is delicious as is but can also be tweaked to bring out your personal flavor preferences! Try any of the following add-ins and enjoy new flavors each time you make it.

Protein substitutions: If you can’t find or do not want to use pork belly, you could substitute with pork loin or a fatty pork butt sliced into bite-sized pieces or thin strips.

To replicate some of the richness from the pork belly fat, add a small amount of cooking oil or fat of your choice, such as sesame, avocado, or olive oil, to the stir fry when browning the meat.

Depending on your dietary preferences, you could substitute the pork belly with other protein options like thinly sliced chicken breast or tofu. Thinly sliced beef, such as sirloin or flank steak, would provide a rich and savory flavor.

Adjust cooking times based on the chosen protein to ensure it cooks thoroughly in the stir fry. I have yet to try these alternatives; please let me know if you do!

Choose your favorite pepper: For this stir fry, you can substitute poblano peppers with milder alternatives like bell peppers for a sweeter flavor or Anaheim peppers or Shishito peppers for a slightly more moderate heat. Alternatively, you could use cubanelle peppers with mild heat, similar to poblanos. For a spicier kick, try Italian long hot peppers.

Adjust the substitution based on your heat preference. Remember that poblano peppers have a mild to moderate heat level, so selecting a replacement with a comparable spiciness will help maintain the flavor balance in your stir fry.

Veggie-packed: Adding in more of your favorite vegetables is an easy way to stretch the stir further. Thinly sliced carrots, Bok choy, mushrooms, or even small pieces of cauliflower are great twists. Depending on how much you add, you may need to add more sauce/marinade to coat everything.

Gluten-free: You can easily swap out ingredients to make this dish work for you if you are sensitive to gluten or on a restrictive diet. Check out this gluten free Chinese food list for what products to buy.

Don’t miss these other Chinese sauces and side dishes, too!

How To Make It


Pork Belly Fat and Pepper

Step 1 Trim off the larger fatty portions of the pork belly and cut it into smaller pieces. Heat the fat parts in a frying pan over medium-high heat until the oil is released.

Step 2 Then, add the peppers and half of the soy sauce to the pan. Cook for roughly 2 minutes, but stop before the peppers get soggy. Remove everything from the pan, but leave a little bit of the oil behind. Set the peppers and remaining fat aside.


Cooking The Pork Belly and Seasoning Vegetables

Step 3 Add the remaining lean pork belly slices, white portions of the green onion, garlic, and ginger to the large skillet.

Step 4 Cook on medium-high until the meat turns brown.


Putting It Together

Step 5 Finally, add the remaining soy sauce, cooking wine, and sesame oil, plus the (optional) broad bean sauce and dark soy sauce. Salt if desired. Mix it to combine the flavors.

Step 6 Once the pork is thoroughly cooked, add the fried poblano peppers and crispy pork fat bits back to the skillet and stir fry for one more minute. Garnish with the green tops of the onions or a touch of chili pepper before serving.


Does pork belly get more tender the more you cook it?

Yes, pork belly becomes more tender as it cooks longer, especially with slow cooking methods, which allow the fat to render and the collagen in the meat to break down into gelatin, resulting in a more tender texture. However, overcooking can lead to dryness, so finding the right balance of time and temperature is crucial for achieving optimal tenderness and flavor.

Can you eat all of the pork belly?

Though many people enjoy eating the fat on pork belly strips as it can be incredibly flavorful, savory, and tender, tastes for the fatty or lean parts can vary widely. Trimming the larger portions of fat from the pork belly before cooking is recommended for this pork belly stir fry.

What is the best substitute for poblano peppers?

When seeking alternatives for poblano peppers, two standout substitutes are Anaheim and green bell peppers. Anaheim peppers provide a bit of heat and have a similar shape and size as poblanos. Green bell peppers offer a mild, crisp flavor that complements the stir fry well, providing a crispy texture and vibrant color.

You must try this fantastic shrimp Chinese sauteed shrimp recipe, too!

Expert Tips

Here are some quick tips to guarantee excellent recipe results.


One of the secrets to making pork belly ultra-tender is to marinate the meat. For this stir fry, you can either marinate it for 15 minutes before serving or pop it into the fridge and marinate it longer. Marinating the pork results in moist, savory pieces of pork, so don’t skip this step.

Preheat The Skillet

Preheating the skillet or wok that you’ll be using for the stir fry ensures the flavor is maintained throughout the cooking process. You want the stir fry to cook quickly without making anything overdone or soggy. So, make sure that you preheat the skillet first.


Adjust the salt, pepper, and garlic amounts per your preference. Taste the stir fry before serving it and adjust as necessary.


Store leftovers in an airtight container in the fridge once cooled. They will stay fresh for 3-4 days. To reheat the stir fry, pop it into the microwave or reheat it in a skillet over medium heat until cooked. You may need to add a touch of oil to prevent it from sticking to the pan.

More Fantastic Chinese Recipes

Discover other mouthwatering Asian dishes in the new recipes linked below.

Pork Dumplings
Chicken and Potato Stew
Chinese Noodles
Dumpling Soup in Instant Pot
Easy Dipping Sauce

Without further ado, here is the delicious recipe.

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A closeup photo of a bowl with yummy Chinese pork belly stir fry with vegetables.

Pork Belly Stir Fry with Vegetables


Tender pieces of golden brown pork coated in a savory, sticky sauce. This pork belly stir fry is the ultimate low-carb Chinese dish. It’s so easy to whip up that you’ll never reach for takeout again.



1 lb (450 g) pork belly (skin-on), thinly sliced

2 poblano peppers, cut into chunks or julienne, seeds removed

3 tablespoons light soy sauce

1-inch piece of ginger, cut in slivers

2 tablespoons garlic, minced

5 green onions, sliced lengthwise, separate white & green

1/3 cup cooking wine

1 tablespoon sesame oil

2 tablespoons Sichuan-style broad bean sauce, optional

1 teaspoon dark soy sauce, optional

salt, to taste


Remove the fatty portions from the pork belly and cut it into smaller pieces. Heat the fat parts in a fry pan over medium-high heat until the oil is released. Add the pepper along with half of the soy sauce to the rendered fat. Cook over high heat for two minutes, ensuring it doesn’t become soggy. Remove pepper from the pan, leaving a bit of oil behind. Set aside.

Add the remaining lean pork belly slices, ginger, garlic, and white portions of the green onion to the pan. Cook on high until the meat turns brown. Add the remaining soy sauce, cooking wine, and sesame oil, plus the (optional) broad bean sauce and dark soy sauce. Salt if desired.

Once the pork is thoroughly cooked, add the pepper back in and stir-fry for an additional minute. Garnish with the green portions of the onions, sesame seeds, or chopped red chillies. Serve and enjoy!

  • Prep Time: 15 min
  • Cook Time: 15 min
  • Category: Dinner
  • Method: Sauté
  • Cuisine: Chinese, Asian

Keywords: weeknight dinner, weeknight meal, date night, dinner party, Chinese recipe

Recipe Card powered byTasty Recipes

Nutrition Label. The nutritional information values listed are an approximation based on the ingredients in the recipe card. Actual amounts may vary.

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2 comments on “Chinese Pork Belly Stir Fry with Vegetables (Low Carb)

  1. I love this simple yet delicious dish! It is easy enough for weeknights and fancy enough for guests. We serve it with white rice or lo mein.

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