Crispy Pork Belly and Garlic Cauliflower Wok Stir-Fry
Description
Crispy Pork Belly and Garlic Cauliflower Wok Stir-Fry is a rich, savory dish combining golden-crispy pork belly with tender roasted cauliflower tossed in a fragrant garlic soy sauce. The wok cooking technique creates deep caramelized flavors and irresistible texture — crispy, garlicky, and slightly spicy. Perfect for weeknight dinners or restaurant-style homemade meals.
Time Required
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the Pork Belly
500g pork belly, sliced into bite-size pieces
½ tsp salt
½ tsp black pepper
1 tbsp cornstarch (for crispiness)
For the Garlic Cauliflower
1 medium cauliflower, cut into florets
5–6 garlic cloves, finely chopped
1 tbsp vegetable oil
½ tsp salt
For the Stir-Fry Sauce
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp chili garlic sauce (optional)
1 tsp sugar
1 tsp sesame oil
¼ cup water or chicken stock
1 tsp cornstarch (for thickening)
For Stir-Frying
1 tbsp vegetable oil
1 small onion, sliced
1 green chili or red chili (optional)
Spring onions for garnish
Sesame seeds (optional)
Instructions
Step 1: Prepare the Sauce
In a small bowl, mix soy sauce, oyster sauce, chili garlic sauce, sugar, sesame oil, water, and cornstarch.
Stir well and set aside.
Step 2: Crisp the Pork Belly
Pat pork belly dry and season with salt and black pepper.
Toss with cornstarch.
Heat a wok or pan over medium heat (no oil needed — pork releases fat).
Cook pork belly 8–10 minutes until golden and crispy.
Remove and set aside, leaving 1–2 tbsp pork fat in the wok.
Step 3: Cook the Cauliflower
Add cauliflower to the wok.
Stir-fry 4–5 minutes until lightly browned.
Add chopped garlic and cook 1 minute until fragrant.
Remove and set aside.
Step 4: Combine Everything
Add vegetable oil to the wok.
Stir-fry onions and chili until softened.
Return pork belly and cauliflower to the wok.
Pour in sauce and toss on high heat 2–3 minutes until thickened and glossy.
Step 5: Garnish & Serve
Garnish with spring onions and sesame seeds.
Serve hot with steamed rice or noodles.
Cooking Tips
Dry pork belly well for better crispiness.
Use high heat for authentic wok flavor.
Don’t overcrowd the pan — cook in batches if needed.
Roast cauliflower first for extra depth (optional).
Frequently Asked Questions
Can I use pork without skin?
Yes. Skinless pork belly or pork shoulder works, but pork belly gives the best crisp texture.
Can I make it less fatty?
Boil pork belly 5 minutes before frying or use lean pork cuts.
Can I substitute cauliflower?
Yes — try broccoli, green beans, or bell peppers.
How spicy is this dish?
Mild to medium. Adjust chili sauce to taste.
How to store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in a pan for best texture.
Nutritional Information (Approx. per serving)
Calories: 420 kcal
Protein: 18g
Fat: 32g
Carbohydrates: 12g
Fiber: 3g
Sugar: 3g
Sodium: 620mg