By Grocery List Plus Editorial Staff | Published on June 10, 2026

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Stir-Fried Pork Belly with Kimchi

Serves 8

181 cal · 25 min

Stir-Fried Pork Belly with Kimchi

Recipe GLPRb1294799e982a1

4.3(1)
Korean
Main Course
25 min
181 cal
Servings: 8
Stovetop
SNAP eligible

Tender strips of pork belly stir-fried until crispy and caramelized, then combined with tangy fermented kimchi, soy sauce, and sesame oil. This quick, savory dish delivers bold Korean-Chinese flavors in under 20 minutes. Topped with fresh scallions for brightness. Naturally low-carb and dairy-free.

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Ingredients

1 tablespoon vegetable oil

3/4 pound thinly sliced fresh pork belly, cut into 2-inch strips

3/4 pound kimchi, drained and roughly chopped

1 1/2 tablespoons soy sauce

1/4 teaspoon Asian sesame oil

1 scallion, thinly sliced

Directions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.

  2. Add the pork belly strips to the hot oil and cook, stirring occasionally, for 6–8 minutes until the edges are crispy and golden brown and the fat has rendered. The pork should reach an internal temperature of 145°F for food safety.

  3. Stir in the drained kimchi and soy sauce, mixing well to combine with the pork.

  4. Cook for 1–2 minutes, stirring frequently, until the kimchi is warmed through and flavors meld together.

  5. Remove from heat and drizzle with the sesame oil, tossing gently to coat.

  6. Divide among serving plates and top with fresh sliced scallion. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

This is a genuinely quick weeknight stir-fry that serves eight, though pork belly is the cost anchor at roughly $3–4 per pound and drives the per-serving price higher than chicken. Kimchi is now standard at most Charlotte chains—Harris Teeter, Kroger, Publix, and even Walmart stock it—so no special trip is needed. The stated 25 minutes is honest if your pork is already cubed; note that rendering fat from raw belly adds real time if you're starting from a whole cut. The dish reheats well in a skillet and suits larger households, though it's rich and best paired with rice rather than as a standalone plate.

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