---
title: "Stir-Fried Pork Belly (小炒肉)"
description: "Stir-Fried Pork Belly is a classic spicy Hunan home-style dish that goes with rice. The pork belly slices are crisped to a fragrant, non-greasy finish and stir-fried with fresh chilies, fermented black soybeans, and fermented broad bean chili paste (doubanjiang) for a rich, savory sauce. It is rich in high-quality protein and fat, and the chilies provide abundant vitamin C, helping to whet the appetite and warm the body. The difficulty is moderate, making it suitable for beginners with some experience, though attention should be paid to marinating the meat and controlling the heat."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/meat_dish_xiao-chao-rou.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_xiao-chao-rou/"
---

# Stir-Fried Pork Belly

**小炒肉 · xiǎo chǎo ròu**

> Time: 1 h · Difficulty: Medium · Calories: 2873 kcal · Serves: 1 serving · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

Stir-Fried Pork Belly is a classic spicy Hunan home-style dish that goes with rice. The pork belly slices are crisped to a fragrant, non-greasy finish and stir-fried with fresh chilies, fermented black soybeans, and fermented broad bean chili paste (doubanjiang) for a rich, savory sauce. It is rich in high-quality protein and fat, and the chilies provide abundant vitamin C, helping to whet the appetite and warm the body. The difficulty is moderate, making it suitable for beginners with some experience, though attention should be paid to marinating the meat and controlling the heat.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/meat_dish_xiao-chao-rou.jpg)

## Ingredients

- 500 g Pork belly (五花肉) — per serving
  - Tip: Choose pork belly with alternating layers of fat and lean meat.
- 4 strips Bird's eye chili (朝天椒) — per serving
  - Tip: Choose fresh chilies that are bright red with smooth, unwrinkled skin.
- 4 pieces Bird's eye chili (小米椒) — per serving
  - Tip: Fresh, firm chilies are spicier.
- 10 g (±5 g) Fermented black soybeans (豆豉) — per serving
  - Tip: Dried fermented black soybeans are recommended for a richer aroma.
- 10 g (±5 g) Fermented broad bean chili paste (doubanjiang) (豆瓣酱) — per serving
  - Tip: Red-oil fermented broad bean chili paste (doubanjiang) or Pixian doubanjiang is recommended.
- 10 ml Dark soy sauce (老抽) — per serving
  - Tip: High-quality dark soy sauce gives a brighter red color.
- 10 g Starch (淀粉) — per serving
  - Tip: Cornstarch or potato starch both work.
- 1-2 g Salt (盐) — per serving
  - Tip: Regular iodized salt is fine.
- 0.5-1 stalk Scallion (葱) — per serving
  - Tip: Fresh small scallions taste better.
- 2 cloves Garlic (蒜) — per serving
  - Tip: Choose plump purple-skin or white-skin garlic.
- 15 ml Cooking oil (食用油) — per serving
  - Tip: High-heat-resistant vegetable oils, such as rapeseed oil, are better for stir-frying.

## Tools

Wok, Cleaver / chef's knife, Cutting board, Marinating bowl

## Method (11 steps)

1. **Prep the Ingredients** — Wash the pork belly and slice it thinly.
   - Duration: 5 min
   - Tip: Slicing the meat thinner makes it easier to crisp and develop a fragrant char.
   ![Step 1: Prep the Ingredients](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_xiao-chao-rou/step_1.jpg)
2. **Marinate the Meat** — Place the meat in a bowl, add starch, dark soy sauce, and salt, and stir to combine. Let it marinate for 30 minutes.
   - Duration: 30 min
   - Tip: Mix until the starch fully coats the meat slices. Marinating makes the meat more tender and helps it take on color.
   ![Step 2: Marinate the Meat](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_xiao-chao-rou/step_2.jpg)
3. **Prep the Scallions** — Wash the scallions and cut them into sections for later use.
   - Duration: 30 sec
   - Tip: You can keep the white and green parts separate; the white parts can go into the wok first.
   ![Step 3: Prep the Scallions](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_xiao-chao-rou/step_3.jpg)
4. **Cut the Chilies** — Wash the bird's eye chilies and bird's eye chilies, then cut them on a diagonal.
   - Duration: 1 min
   - Tip: Cutting on a diagonal increases the surface area for heat, allowing the chilies to absorb more flavor.
   ![Step 4: Cut the Chilies](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_xiao-chao-rou/step_4.jpg)
5. **Heat the Wok with Cold Oil** — Heat the wok over high heat, then pour in the cooking oil.
   - Duration: 30 sec
   - Tip: Heating the wok with cold oil prevents the meat from sticking.
   ![Step 5: Heat the Wok with Cold Oil](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_xiao-chao-rou/step_5.jpg)
6. **Stir-Fry the Pork Belly** — Once the oil is hot, add the pork belly and stir-fry. Cook until the meat changes color and the edges are slightly crisped, then remove and set aside.
   - Duration: 5 min
   - Tip: Render out the fat from the pork belly so the dish isn't greasy.
   ![Step 6: Stir-Fry the Pork Belly](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_xiao-chao-rou/step_6.jpg)
7. **Fry the Aromatics** — Using the remaining oil in the wok, add the garlic cloves and fry until fragrant. Then add the fermented black soybeans and stir-fry to combine.
   - Duration: 40 sec
   - Tip: Stir-fry over medium-low heat to avoid burning the fermented black soybeans and making them bitter.
   ![Step 7: Fry the Aromatics](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_xiao-chao-rou/step_7.jpg)
8. **Fry the Sauce** — Add the fermented broad bean chili paste (doubanjiang) to the wok and stir-fry until red oil is released and the aroma is fragrant.
   - Duration: 30 sec
   - Tip: Frying out the red oil is key to the dish's appetizing color.
   ![Step 8: Fry the Sauce](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_xiao-chao-rou/step_8.jpg)
9. **Return the Meat to the Wok** — Add the previously stir-fried pork belly and continue to stir-fry quickly to combine, coating the meat slices with the sauce.
   - Duration: 30 sec
   - Tip: Keep the heat high and stir-fry quickly.
   ![Step 9: Return the Meat to the Wok](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_xiao-chao-rou/step_9.jpg)
10. **Add the Vegetables** — Add the cut bird's eye chilies, bird's eye chilies, and scallion sections, and stir-fry over high heat for 40 seconds.
   - Duration: 40 sec
   - Tip: Stir-fry the chilies just until they are cooked through to keep them crisp.
   ![Step 10: Add the Vegetables](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_xiao-chao-rou/step_10.jpg)
11. **Serve** — Turn off the heat, plate the dish, and enjoy.
   - Duration: 10 sec
   - Tip: Eat while hot for the best texture.
   ![Step 11: Serve](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_xiao-chao-rou/step_11.jpg)

## Tips

- Make sure to marinate the meat long enough to ensure it is flavorful and tender.
- Controlling the heat is very important: the pork belly should be crisped to a fragrant finish, and the aromatics should not be burned.
- If you follow this guide and find any issues or improvements, please submit an Issue or Pull Request.

## Overview image

![Stir-Fried Pork Belly — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/meat_dish_xiao-chao-rou_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/小炒肉.md

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- [Stir-Fried Pork with Green Bell Peppers](https://cookbook.cn-trending.com/r/meat_dish_la-jiao-chao-rou/)
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---

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