Chinese Style Pork Belly and Tomato Stir-Fry with Eggs

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Chinese Style Pork Belly and Tomato Stir-Fry with Eggs AI-generated image
20 minTotal time
easyDifficulty
450kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Pork belly Thinly sliced pork shoulder for a meaty option with less richness.
  • Oyster sauce An equal amount of hoisin sauce for a sweeter, savory finish.
  • Green onions Chopped chives for a mild onion garnish.

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein20 g
Carbohydrates10 g
Fat36 g

Fiber 1 g · Sugar 4 g · Sodium 850 mg

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This delicious stir-fry combines tender pork belly with juicy tomatoes and scrambled eggs, delivering a comforting and flavorful dish that captures the essence of Chinese home cooking.

Chinese

Steps

  1. Heat vegetable oil in a pan over medium heat.
  2. Add the minced garlic and sauté until fragrant.
  3. Add the sliced pork belly and cook until it's browned and crispy.
  4. Stir in the chopped tomato and cook until they soften.
  5. In a bowl, whisk the eggs with a pinch of salt and pepper.
  6. Push the pork and tomato mixture to one side of the pan and pour the eggs into the other side.
  7. Scramble the eggs gently, mixing them with the pork and tomatoes once they start to set.
  8. Add soy sauce, oyster sauce, and sesame oil. Stir to combine.
  9. Cook for an additional minute until everything is heated through.
  10. Garnish with chopped green onions before serving.

Tips for Chinese Style Pork Belly and Tomato Stir-Fry with Eggs

  • Look for browned edges on the pork and glossy, softened tomato; the eggs should remain tender rather than dry.
  • Use a wide skillet so the pork browns instead of steams, and avoid crowding the pan.
  • Have the sauces and garnish ready before cooking; the brief final toss can overcook eggs if delayed.

Drink pairing

A dry, crisp lager
Its clean, refreshing finish balances the pork belly’s richness and complements the savory sauce.

0% option: Sparkling water with a squeeze of lime

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot; the eggs may become firmer.

Frequently asked questions

How can I tell when the pork belly is cooked?
It should be browned with crisp edges and no raw-looking areas; thin slices cook quickly.

Why did my eggs turn dry?
They likely cooked too long. Take the pan off the heat once the eggs are just set, since residual heat continues cooking them.

Can I prepare this ahead?
It is best cooked just before serving so the eggs stay tender and the pork retains its browned texture. You can chop the tomato and garlic ahead.
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