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Meat & Poultry

Easy BBQ Pork Belly Stir Fry Recipe.

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While I make excellent Chinese Crispy Skin BBQ Pork Belly, I started doing this stir fry recipe after having leftover BBQ Pork from Chinese BBQ joints I usually visit. I purposely purchase a bit extra, knowing that I’d either make a stir fry or a BBQ Pork Fried Recipe with leftovers.

You’ll Need…

1 1/2 tablespoon Veg oil
2 cups cubed Chinese BBQ Pork
1/2 lb broccoli (trimmed)
2 medium bell pepper (chunky)
1 small zucchini (sliced thick)
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 cloves garlic (finely chopped)
1 teaspoon ginger (grated)
2 tablespoon water (divided)
1 teaspoon toasted sesame oil
1 1/2 tablespoon Mushroom flavored Soy Sauce
1 medium onion (sliced)
3 scallions (chopped)
2 Thai (Bird’s Eye) peppers

Notes! Please use the video below to follow along as much more about the recipe is discussed there. Should you not have Chinese BBQ Pork, you may use leftover Chicken (oven roasted or BBQ) or any protein you may have on hand. Additionally, if you want to keep this meat free, you can simply go about the recipe without the inclusion of any meat.

Start by prepping all of the ingredients. With the leftover BBQ Pork Belly, I cut it into smaller pieces.

Heat the veg oil in a wide pan or wok on a medium flame, then add the pieces of pork.

Cook for about 2-3 minutes to render out some of the fat from the pork pieces, which will add a lovely flavor to the finished dish (hints of Chinese five spice). Be mindful that the fat from the skin may splatter as they heat up.

Add the peppers, zucchini and broccoli pieces and stir well.

Turn the heat down to med/low and cook for about 4-5 minutes.

In a bowl add the ginger, garlic, water and the different sauces to create a flavorful combination.

At this point add the sliced onion and hot peppers to the wok and stir well. Give it about 2 minutes, then pour in that wicked sauce we just made and stir to coat everything.

Toss in the scallions and cook for another 2-3 minutes, depending on how ‘cooked’ you like your vegetables. The remaining salt from the pieces of pork (which can be a bit salty) along with the sodium content of the sauces we used, will be enough for this stir fry. However, you may taste it at the end and adjust to your liking.

As a lil fella on the islands the stir fry from the different Chinese restaurants in my area (San Fernando), always included a combo of cabbage and bean sprouts for the crunch near the end.

Meat & Poultry

Quick And Simple Jerk Pork Stir Fry.

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I luv me some Jerk Chicken, and while Jerk Shrimp is underrated IMHO.. Jerk Pork is simply special (outstanding). Especially when it’s been marinated overnight in a wicked Jerk Marinade and grilled over charcoal or on my Traeger Smoker. You MUST allow things to happen low and slow though. With that said, I had some leftover Jerk Pork from the night before so I decided to clear out the fridge a bit and rock a wicked Jerk Pork Stir Fry.

You’ll Need…

1/2 lb jerk pork slices
1 1/2 tablespoon grape seed oil (optional)
2 cloves garlic (chopped fine)
1 medium onion (sliced)
3/4 red bell pepper (chopped)
3/4 orange bell pepper (chopped)
1 medium carrot (thin sliced)
2 stalks celery (with leaves)
3/4 teaspoon sesame oil
1 tablespoon chili crisp
1 tablespoon hoisin sauce
3/4 tablespoon dark soy sauce
2 scallions (chopped)
leaves of celery (chopped)

Notes! May I recommend that you follow along with the video below. Should you want this extra spicy, add any of your fav hot peppers or a dash of pepper sauce (hot sauce). The jerk marinade I used in grilling the pork had scotch bonnet peppers in it.

Further. Should you want to add grated ginger, sliced cabbage, mushrooms and zucchini to the stir fry, please do so. Additionally, you may add cooked noodles and have it become an outstanding one-pot meal.

Prep all the ingredients as the cook time will be fairly quick.

Heat the oil (use your fav oil) on a medium flame (I explain why I like using a wok), then add the celery (sliced), followed by the onion and garlic. Turn the heat down slightly so we don’t burn the garlic. Should you want to add grated ginger, do so now.

After 2-3 minutes, turn the heat back up to medium and add the peppers and carrot, along any other vegetable/s you feel like adding. Stir well and cook for 2 minutes.

Now go in with the Hoisin, Sesame Oil, Soy Sauce and Chili Crisp. Stir well and cook for another minute. I don’t usually add any salt as the jerk marinade I used along with the soy sauce is enough sodium for me. But later on you may add salt should you like (after tasting the completed dish).

In goes the thinly sliced Jerk Pork and cook until the pork is heated through. About 2-3 minutes on that medium flame.

Just before turning off the stove add the scallions and celery leaves and toss. The residual heat will warm those through and brighten up the overall stir-fry.

I’m not the biggest fan of sesame oil, so I went lightly, however you may adjust this to your liking. Should you be adding cooked noodles to the mix, may I suggest that you double up on the sesame oil, soy sauce and hoisin sauce. Oyster sauce is a great addition to this Jerk Pork Stir Fry as well.

Serve warm!

I hope you get an opportunity to make this awesome Jerk Pork Stir Fry for you, your family and friends.