Crispy Pork Belly and Chinese Broccoli Stir-Fry
Tender strips of pork belly meet snappy gai lan in this fast, garlicky wok toss—ideal for busy evenings.
Story
This home-style Cantonese classic balances rich, fatty pork with the clean, slightly bitter crunch of Chinese broccoli. A quick cornstarch marinade creates that coveted velvety texture, while high-heat searing adds smoky wok hei notes. Serve over steamed jasmine rice to soak up the savory juices.
Ingredients
pork belly, skin removed, sliced into ¼-inch strips
10 oz (300g)
Chinese broccoli (gai lan), stems and leaves separated
7 oz (200g)
light soy sauce
2 tablespoons
cornstarch
1 tablespoon
fine sea salt
½ teaspoon
neutral oil (such as canola or peanut), divided
3 tablespoons
garlic, minced
2 large cloves
Instructions
1
Velvet the Pork
Slice the pork belly against the grain into thin strips. In a bowl, toss the pork with soy sauce, cornstarch, and salt until evenly coated. Let stand at room temperature for 10 minutes to tenderize.
2
Prep the Greens
While the pork marinates, wash the Chinese broccoli thoroughly. Trim the tough ends, then cut stems into 2-inch segments; keep leaves whole or halved if large. Pat completely dry to prevent splattering.
3
Sear the Meat
Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon of oil, swirling to coat. Add the pork in a single layer and let it sear undisturbed for 30 seconds, then stir-fry for 2 minutes until edges are crisp and golden. Transfer to a plate.
4
Stir-Fry the Greens
Return the wok to high heat. Add the remaining 2 tablespoons of oil and the minced garlic; stir for 20 seconds until fragrant. Add the broccoli stems first, tossing for 1 minute, then add the leaves and cook for another 60 seconds until bright green and just tender.
5
Toss and Serve
Return the pork and any accumulated juices to the wok. Toss everything together for 30 seconds to combine and reheat. Serve immediately over steamed rice, drizzling any pan juices over the top.
