Sticky Pork Stir Fry with Pork Belly | CookOS

Sticky Pork Stir Fry

Name: Sticky Pork Stir Fry with Pork Belly
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.5 lbs pork belly, skin removed; 2 tbsp soy sauce; 2 tbsp Shaoxing wine; 1/4 tsp baking soda; 1 tbsp cornstarch; 1/4 cup hoisin sauce; 1 tbsp honey; 2 tbsp oyster sauce; 1 tbsp dark soy sauce; 3 cloves garlic, minced; 1/2 tsp Chinese five-spice powder; 2 tbsp neutral oil; 1 bunch spring onions, cut into 2-inch pieces

This sticky pork stir fry features tender, caramelized pork belly coated in a glossy hoisin-oyster sauce glaze, finished in under 20 minutes. The baking soda tenderizes the meat while cornstarch creates the signature sticky coating.

🌍Chinese 🏷️Pork belly 🏷️Stir-fry 🏷️Sticky pork 🏷️Caramelized pork Asian-inspired

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Total

20 min

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by mariongrasby_

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Ingredients

1.5 lbs pork belly, skin removed
2 tbsp soy sauce
2 tbsp Shaoxing wine
1/4 tsp baking soda
1 tbsp cornstarch
1/4 cup hoisin sauce
1 tbsp honey
2 tbsp oyster sauce
1 tbsp dark soy sauce
3 cloves garlic, minced
1/2 tsp Chinese five-spice powder
2 tbsp neutral oil
1 bunch spring onions, cut into 2-inch pieces

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Instructions

1
Slice the pork belly into thick strips, then remove the skin. Cut the pork meat into bite-sized chunks.
2
In a bowl, combine the pork chunks with soy sauce, Shaoxing wine, baking soda, and cornstarch. Mix well to coat the pork.
3
In a separate small bowl, prepare the sticky glaze by mixing together the hoisin sauce, honey, oyster sauce, dark soy sauce, minced garlic, and five-spice powder.
4
Heat the neutral oil in a wok or large skillet over high heat.
5
Add the marinated pork to the hot wok in a single layer. Let it sear without moving for a few minutes to develop a golden-brown crust.
6
Stir-fry the pork for about 5 minutes, or until most pieces are deeply golden and cooked through.
7
Add the chopped spring onions to the wok and toss briefly.
8
Pour the prepared sticky glaze over the pork and spring onions. Stir continuously to coat everything evenly, cooking for about 30-60 seconds until the sauce thickens.
9
Serve the sticky pork stir fry immediately.

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Tips & Notes

Pro tips

Pat the pork belly dry after marinating to encourage better caramelization and browning in the wok or pan.
Use high heat and work quickly—don't overcrowd the pan. Cook in batches if needed to get a proper sear on the meat.
Add the glaze (hoisin, oyster sauce, honey, dark soy) in the last 1–2 minutes of cooking so it coats and reduces without burning.
The cornstarch in the marinade thickens the cooking liquid naturally; if the sauce seems thin, mix 1 tsp cornstarch with 1 tbsp water and stir it in at the end.

Substitutions

Shaoxing wine → dry sherry or rice vinegar (use 1 tbsp vinegar + 1 tbsp water for balance)
Hoisin sauce → sweet bean paste or barbecue sauce (adjust sweetness with honey)
Dark soy sauce → regular soy sauce (flavor will be slightly less deep)
Oyster sauce → fish sauce (start with 1 tsp; it's stronger)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat gently in a wok or skillet over medium heat, adding a splash of water if the sauce has reduced too much.

Equipment

wok or large skillet (12 inches or larger)

Common Questions

Can I use a different cut of pork instead of pork belly?

Yes. Pork shoulder, tenderloin, or butt work well. Pork belly is fattier and more tender, but other cuts will still yield good results if sliced thin.

What does the baking soda do in this recipe?

Baking soda raises the pH of the pork, breaking down proteins and making the meat more tender before cooking.

Can I prep this ahead of time?

Yes. Marinate the pork with soy sauce, Shaoxing wine, baking soda, and cornstarch for up to 4 hours ahead. Cook the stir fry fresh just before serving for best texture.