Savory Soy Sauce Pork Belly

A simple non-greasy pork belly dish that balances rich caramelized fats with savory soy oyster sauce and a hint of ginger Perfect for serving over steaming rice

Ingredients

• 500 g pork belly
• 1 tbsp cooking oil
• 3 slices ginger
• 2 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp white sugar
• optional fermented black beans
• optional chili

Instructions

1. 1Prepare the Pork Belly

   

   Slice the pork belly into thin, uniform pieces. Maintaining a consistent thickness is key to ensuring that every slice renders its fat and cooks through at the same time.

   Tip: Keep the slices uniform in size to ensure they cook evenly in the wok.
2. 2Render the Fat

   

   Heat a small amount of oil in your wok over medium-low heat. Add the pork slices and cook slowly to allow the fat to render out, which creates the dishs signature texture.

   Tip: Use medium-low heat to render the fat thoroughly without burning the meat.
3. 3Stir-fry until golden

   

   Continue to cook over medium-low heat until the pork slices are lightly seared and golden brown, ensuring the texture becomes tender rather than greasy.

   Tip: Stir-fry steadily to achieve an even, golden-brown sear on the meat surface.
4. 4Add Aromatics

   

   Once the pork is browning, stir in the ginger slices. If you prefer more depth or heat, this is the perfect moment to include fermented black beans and fresh chili.

   Tip: Add fermented black beans and chili at this stage if you prefer a spicier, more robust flavor profile.
5. 5Initial seasoning

   

   Pour the soy sauce over the pork, ensuring each slice is coated evenly to build a savory flavor foundation.

   Tip: Ensure the sauce coats the meat evenly while stir-frying to build depth of flavor.
6. 6Glaze and Caramelize

   

   Add dark soy sauce for a rich color and oyster sauce for body. Stir to coat thoroughly, then finish with a sprinkle of white sugar, tossing until the sauce glazes the meat perfectly.

   Tip: No extra salt is needed; the soy sauces and oyster sauce provide sufficient seasoning.
7. 7Season with Oyster Sauce

   

   Add a generous spoonful of oyster sauce to the wok containing the stir-fried pork belly. Stir well to ensure the sauce coats all the meat evenly, enhancing the savory flavor profile of the dish.

   Tip: If the sauce seems too thick, you can add a tiny splash of water or cooking wine to help it emulsify and coat the pork better.
8. 8Add a touch of sugar

   

   Finally, sprinkle a small amount of white sugar over the pork belly. Stir-fry for a few more seconds until the sugar dissolves and incorporates into the glaze, balancing the savory soy flavors.

   Tip: The sugar adds a slight sweetness that helps caramelize the edges of the pork and creates a beautiful glossy finish.

Storage & Reheating

Burn It Off

Frequently Asked Questions