Hunan Stir-Fried Pork Belly with Bell Peppers and Garlic

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crisp-tender pork belly slices sizzle with vibrant bell peppers and garlic in a balanced soy-sweet glaze, ideal for a hearty rice pairing. This Asian recipe, ready in about 35 minutes, pairs pork belly, green bell peppers, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk 3 tbsp soy sauce, 1 tbsp rice wine, 1 tbsp sugar, 1 tsp cornstarch, and 1/2 tsp white pepper until smooth.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 12 oz pork belly slices and cook for 4-5 minutes per side until golden brown, then transfer to a plate.
  3. Step 3: Add 4 minced garlic cloves to the skillet and stir for 30 seconds until fragrant, then pour in 1/4 cup chicken stock to deglaze the pan.
  4. Step 4: Add 2 thinly sliced green bell peppers and cook for 3-4 minutes until slightly tender.
  5. Step 5: Return the pork belly to the skillet, add the sauce mixture, and toss to coat evenly. Cook for 2-3 minutes until the sauce thickens and coats the ingredients.
  6. Step 6: Drizzle with 1 tbsp sesame oil and stir to combine. Serve immediately over steamed rice.

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