Stir-Fried Pork Belly with Dried Chilies and Green Bell Peppers

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

Tender pork belly meets fiery dried chilies and crisp green peppers in a savory-sweet sauce that's perfect with steamed rice. This asian ready in about 30 minutes pairs pork belly, dried red chilies, green bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 294 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.

★ 4.4 (15 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 294 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large wok over medium-high heat. Add 12 oz pork belly, cut into 1/4-inch thick slices, and stir-fry for 5-6 minutes until browned and slightly crispy on the edges; remove and set aside.
  2. Step 2: Add the remaining 1 tbsp vegetable oil to the wok, then add 5 dried red chilies, stemmed and seeded, and stir-fry for 30 seconds until fragrant.
  3. Step 3: Add 3 cloves garlic, minced, and 1 inch ginger, minced, and stir-fry for 1 minute until aromatic.
  4. Step 4: Return the cooked pork belly to the wok, add 2 green bell peppers, thinly sliced, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sugar, and 1/4 cup water. Stir well to combine and cook for 3-4 minutes until bell peppers are tender-crisp.
  5. Step 5: Season with a pinch of salt if needed, then transfer to a serving plate.

Frequently asked questions

How long does Stir-Fried Pork Belly with Dried Chilies and Green Bell Peppers take to make?

Total time is about 30 minutes (15 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 Belly with Dried Chilies and Green Bell Peppers?

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 belly from drying out.

Can I substitute ingredients in Stir-Fried Pork Belly with Dried Chilies and Green Bell Peppers?

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 Belly with Dried Chilies and Green Bell Peppers 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 Belly with Dried Chilies and Green Bell Peppers?

Asian asian 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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