Stir-Fried Pork Back Fat with Garlic and Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory and spicy stir-fry highlighting pork back fat, crisped with garlic and fresh chilies for a bold, flavorful dish. This Thai-inspired pork recipe, ready in about 25 minutes, pairs pork back fat, fresh red chili, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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: 10 min Cook: 15 min Serves 4 Thai cuisine 600 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering.
  2. Step 2: Add 5 minced garlic cloves and 1 tbsp minced ginger; stir-fry for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1 lb sliced pork back fat strips and 2 thinly sliced fresh red chilies; stir-fry for 5-6 minutes until the edges of the fat become crispy and golden.
  4. Step 4: Stir in 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp brown sugar, and 1/2 tsp black pepper; toss everything together and cook for 2 more minutes until the sauce coats the pork fat well.
  5. Step 5: Remove from heat and garnish with 2 chopped green onions before serving immediately with steamed rice.

Frequently asked questions

How long does Stir-Fried Pork Back Fat with Garlic and Chili take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Pork Back Fat with Garlic and Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork back fat from drying out.

Can I substitute ingredients in Stir-Fried Pork Back Fat with Garlic and Chili?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Pork Back Fat with Garlic and Chili for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Pork Back Fat with Garlic and Chili?

Thai pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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