Pork Belly Cabbage Stir Fry (Easy 30-Minute Chinese Recipe)
This pork belly cabbage stir fry is one of those super simple meals that hits every time. You’ve got crispy, golden pork belly, soft cabbage that soaks up all the sauce, and everything comes together in one pan in about 30 minutes.
It’s the kind of dish you make when you don’t want to think too much but still want something really satisfying. The sauce is savory, slightly spicy, and full of umami thanks to the fermented bean pastes.
Serve it over rice and you’ve got an easy, comforting meal that feels way better than takeout.
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What Is Pork Belly Cabbage Stir Fry?
Pork belly cabbage stir fry is a simple Chinese home-style dish made by cooking sliced pork belly with cabbage and tossing everything in a savory sauce.
The pork belly is usually cooked first so it can render its fat and develop some golden, slightly crispy edges. Then cabbage is added and cooked until just softened, before everything gets coated in a sauce made with soy sauce, cooking wine, and fermented bean pastes like doubanjiang or soybean paste.
It’s a really common type of everyday dish, quick to make, full of flavor, and meant to be eaten with rice. The combination of rich pork and light cabbage makes it feel balanced without being too heavy.
Why This Stir Fry Recipe Works
This recipe works because everything is built in layers, but it’s still really simple!
Pork belly renders its own fat, which becomes the base for the whole dish. That’s where a lot of the flavor comes from, so you don’t need much extra oil
Cabbage cooks down quickly and absorbs all the sauce, so it doesn’t feel plain or watery
The sauce uses doubanjiang and soybean paste, which add a deep savory flavor you can’t really get from just soy sauce alone
A little cornstarch helps thicken everything, so the sauce actually coats the pork and cabbage instead of sitting at the bottom
It’s a good balance of rich and light, nothing complicated, just solid flavors that work together.
What Are Douban jiang and Soybean Paste?
Doubanjiang (chili bean paste) and soybean paste are both fermented sauces commonly used in Chinese cooking to add deep, savory flavor.
They’re often used together in stir fries and braised dishes because they each bring something different to the dish.
Doubanjiang (Chili Bean Paste)
Doubanjiang is made from fermented broad beans, soybeans, and chili peppers. It has a bold, savory flavor with a bit of heat and is a key ingredient in many Sichuan dishes.
Flavor:
Savory and salty
Slightly spicy
Deep, umami-rich
Soybean paste is made from fermented soybeans and salt. It’s thicker and less spicy, with a more straightforward savory flavor.
Flavor:
Rich and salty
Mildly fermented
Adds depth without heat
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Tips for the Best Cabbage Stir Fry
Let the pork belly brown properly
- Don’t rush this step. Give it a few minutes so it can render fat and get those slightly crispy edges. This is where a lot of flavor comes from!
Cut everything evenly
- Keeping the pork and cabbage similar in size helps everything cook at the same pace
Don’t overcook the cabbage
- You want it softened but still with a bit of texture. If it cooks too long, it can get too soft and wilted
Mix your sauce ahead of time
- This makes cooking easier and helps the sauce distribute evenly once it hits the pan
Adjust sauce to your taste
- If you like it saltier or more intense, you can slightly increase the soybean paste or soy sauce
How to Store and Reheat Stir Fry
Storage:
Let the stir fry cool slightly before storing
Keep in an airtight container in the fridge
Best eaten within 2–3 days
The flavors actually deepen a bit overnight, so leftovers are still really good.
Reheating:
Stovetop (best option):
Add everything back into a pan over medium heat
Add a small splash of water
Toss until heated through
This helps loosen the sauce and keeps the pork from drying out.
Microwave (quick option):
Cover loosely
Heat in 30-second intervals
Stir between each round
Frequently Asked Questions
Can I use a different cut of pork?
Yes. Pork shoulder or thinly sliced pork works well too. It won’t be as rich as pork belly, but it’s a good lighter option and still very flavorful.
What is doubanjiang?
Doubanjiang is a fermented chili bean paste used in Chinese cooking. It adds a deep savory flavor with a bit of spice. It’s one of the key ingredients that gives this dish its umami taste.
Is this dish spicy?
It has a mild heat from the doubanjiang, but it’s not overly spicy. You can easily adjust it by using less or skipping it altogether.
Can I use a different type of cabbage?
Yes. Napa cabbage works really well and cooks a bit faster. Green cabbage has more crunch and holds up better if you prefer more texture.
Why is my stir fry watery?
- This usually happens if too much water is added, the cabbage is overcooked, or the sauce isn’t reduced enough.
Ingredients
- 1/2 lb pork belly, sliced into small pieces
- 1/2 head cabbage, cut into bite-sized pieces
- 3 cloves garlic, chopped
- 2 stalks green onions, chopped
Sauce
- 1 tsp sugar
- 1 tsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp cooking wine
- 1 tbsp doubanjiang (chili bean paste)
- 1 tbsp soybean paste
- 1/3 cup water
Step by step instructions
1. Prep ingredients
Cut cabbage into bite-sized pieces and slice pork belly into small chunks. Chop garlic and green onions.
2. Cook the pork belly
Heat a pan over medium heat. Add pork belly and cook for about 3 minutes until lightly golden and the fat starts to render.
3. Add garlic
Add chopped garlic and sauté for about 30 seconds until fragrant.
4. Add cabbage
Toss in the cabbage and cook on medium heat for 4–5 minutes until softened but still slightly crisp.
5. Make the sauce
In a small bowl, mix sugar, cornstarch, soy sauce, cooking wine, doubanjiang, and soybean paste.
6. Combine everything
Pour the sauce into the pan along with 1/3 cup water. Toss everything together for about 1 minute until the sauce thickens and coats the ingredients.
7. Finish and serve
Top with green onions and serve immediately over rice.
Pork Belly Cabbage Stir Fry (Easy 30-Minute Chinese Recipe)
Ingredients
- 1/2 lb Pork belly, sliced
- 1/2 head medium Cabbage
- 3 cloves Garlic, chopped
- 2 stalks Green onions, chopped
Sauce
- 1 tsp Sugar
- 1 tsp Cornstarch
- 1 tbsp Soy sauce
- 1 tbsp Cooking wine
- 1 tbsp Douban jiang (chili bean paste)
- 1 tbsp Soy bean paste
- 1/3 cup Water
Instructions
- Prep ingredients:Cut cabbage into bite-sized pieces and slice pork belly into small chunks. Chop garlic and green onions.
- Cook the pork belly:Heat a pan over medium heat. Add pork belly and cook for about 3 minutes until lightly golden and the fat starts to render.
- Add garlic:Add chopped garlic and sauté for about 30 seconds until fragrant.
- Add cabbage:Toss in the cabbage and cook on medium heat for 4–5 minutes until softened but still slightly crisp.
- Make the sauce:In a small bowl, mix sugar, cornstarch, soy sauce, cooking wine, doubanjiang, and soybean paste.
- Combine everything:Pour the sauce into the pan along with 1/3 cup water. Toss everything together for about 1 minute until the sauce thickens and coats the ingredients.
- Finish and serve:Top with green onions and serve immediately over rice.
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