This Crispy Sesame Soy Pork Stir Fry is the kind of dinner that makes a weeknight meal feel a little more exciting. Crispy bites of pork belly get tossed with broccoli, carrots, red onion, and snap peas in a glossy honey sesame orange sauce made with soy sauce, fresh ginger, garlic, orange zest, and sesame oil.
The pork gets coated in cornstarch before frying, which gives it those golden, crispy edges that soak up just enough of the sweet and savory sauce. It al gets served over fluffy white or jasmine rice and then finished with scallions and sesame seeds for an easy dinner the whole family will enjoy.
I love using petite pork belly here because it brings so much flavor and richness to the dish, but you can absolutely swap it for pork tenderloin, chicken breast, or chicken thighs if that’s what you have on hand.
And the sauce? Perfection. Soy sauce, honey, brown sugar, fresh orange juice, and orange zest combine to create this savory, sweet, and bright sauce. The fresh ginger, garlic, rice vinegar, and sesame oil then round everything out with tons of flavor.
From start to finish, this stir fry takes about 40 minutes and makes a flavorful, satisfying dinner for the whole family.
Need even more easy weeknight meals? Try one of these recipes: One Pan Beef and Scallions, One Pan Braised Chicken Thighs and Leeks, Pineapple Coconut Chicken and Rice, Hidden Veggie Hamburger Helper
Why you’ll love this recipe!
What ingredients do I need?
- Crispy Pork
- Petite pork belly: Cut the pork into approximately 1-inch cubes so you get plenty of crispy surface area while keeping the centers juicy.
- Cornstarch: This is what gives the pork its crisp, golden coating. Don’t skip it!
- Garlic powder and onion powder: These season the pork itself before it gets coated.
- Kosher salt and black pepper: A simple seasoning base that complements the flavorful sauce.
- Olive oil: You’ll use enough to generously coat the bottom of the skillet for shallow frying.
- Stir-Fry Vegetables
- Broccoli: Cut it into small florets so it cooks quickly while still maintaining some bite.
- Red onion: Large dice keeps the onion from becoming too soft.
- Carrots: Adds natural sweetness and crunch.
- Snap peas: These add a fresh, crisp texture and beautiful color.
- Sesame Soy Sauce
- Soy Sauce: Creates the savory, salty base of the sauce. I prefer Kikkoman Soy Sauce, but any will work!
- Honey: Adds sweetness and helps create that glossy coating.
- Light brown sugar: Adds a little extra depth and caramel-like sweetness.
- Orange juice and zest: Fresh orange brightens the sauce and keeps it from tasting too heavy.
- Sesame Oil: Adds that unmistakable nutty sesame flavor.
- Fresh ginger: Gives the sauce a little warmth and freshness.
- Fresh garlic: Adds savory depth.
- Rice vinegar: A small amount of acidity balances the sweetness and richness.
- Crushed red pepper flakes: Completely optional, but I love a little heat with the sweet orange sauce.
- Slurry
- Cornstarch and water: This simple mixture thickens the sauce so it becomes glossy and coats the pork and vegetables.
What Is Pork Belly?
Pork belly is a rich, flavorful cut of pork that comes from the underside of the pig. It’s the same cut used to make bacon, but fresh pork belly has not been cured or smoked like bacon.
Because pork belly contains more fat than leaner cuts like pork tenderloin, it becomes incredibly tender and flavorful when cooked properly. When you cut it into small cubes and cook it over high heat, the outside gets beautifully crisp while the inside stays juicy.
For this recipe, I use petite pork belly, which is simply a smaller cut that’s convenient for cutting into bite-sized pieces.
If you’ve never cooked pork belly before, this is a really easy place to start!
Recipe Variations
- Make It Spicier: Add ½ teaspoon or more crushed red pepper flakes to the sauce. You can also drizzle the finished stir fry with chili crisp or your favorite hot sauce before serving.
- Add Pineapple: Add small chunks of fresh or canned pineapple with the vegetables for a sweet and tangy twist.
- Add Cashews: Toss in a handful of toasted cashews right before serving for an extra crunch.
- Make It Extra Citrus-Forward: Add a little extra orange zest to the finished dish and a squeeze of fresh orange juice just before serving.
- Make It a Little Sweeter: Increase the honey by 1 tablespoon if you prefer a sweeter stir-fry sauce.
Pro Tips
- Cut the pork into uniform 1-inch pieces. This helps everything cook evenly and gives you plenty of crispy edges.
- Don’t skip tossing the pork in cornstarch. It creates the crispy coating that makes this pork so good.
- Don’t overcrowd the skillet while cooking the pork. Cook it in batches so it gets crispy and browns instead of steaming.
- Make sure the oil is hot before adding the pork. The coating should begin sizzling immediately when it hits the skillet.
- Use a large skillet or wok. You want enough room for the vegetables to cook quickly without steaming.
- Keep the vegetables tender-crisp. They should still have a little bite when you add the sauce.
- Thicken the sauce with the slurry before adding the pork. This keeps the pork from sitting in the liquid while the sauce thickens.
- Don’t simmer the crispy pork in the sauce. Toss it with the finished sauce for only 30–60 seconds to preserve as much crispiness as possible.
- Taste before adding extra salt. Soy sauce already provides plenty of salt.
- Adjust the heat to your preferences. Start with ¼ teaspoon red pepper flakes for subtle heat or leave them out completely.
- Want a thicker glaze? Let the sauce simmer for another minute or two after adding the slurry.
- Need to thin the sauce? Add a small splash of water until you reach your preferred consistency.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Pork Belly: You can substitute pork belly with pork tenderloin, chicken breast, or chicken thighs.
- Pork Tenderloin: Pork tenderloin is a much leaner option than pork belly. Cut it into 1-inch cubes and coat it with the cornstarch mixture as written. Because tenderloin cooks faster, start checking it after about 4 minutes. Cook until the pork reaches 145°F, then remove it from the skillet so it doesn’t dry out.
- Chicken Breast: Boneless, skinless chicken breast works well if you want a leaner option. Cut it into 1-inch pieces and coat with the cornstarch mixture. Chicken breast cooks quickly, so begin checking it after about 4–5 minutes. Cook until the thickest pieces reach 165°F.
- Chicken Thighs: Boneless, skinless chicken thighs are another great option and will stay especially juicy. Cut them into 1-inch pieces and cook until they reach 165°F. Chicken thighs can handle slightly more cooking than chicken breast without drying out.
- Vegetables: Feel free to swap the vegetables based on what you have. Bell peppers, mushrooms, zucchini, cabbage, green beans, or thinly sliced snow peas would all work well.
- Honey: Maple syrup can replace the honey if needed. The flavor will be slightly different but still delicious.
- Rice: Serve over white rice, jasmine rice, brown rice, quinoa, farro, or even cauliflower rice
Dietary Substitutions
- Gluten-Free: Use a certified gluten-free soy sauce or tamari and make sure your other ingredients are labeled gluten-free.
- Dairy-Free: This recipe is naturally dairy-free.
- Lower-Fat Option: Use pork tenderloin or chicken breast instead of pork belly and use only enough oil to coat the skillet.
Leftovers and Storage
- Refrigerator: Store leftover pork stir fry in an airtight container in the refrigerator for up to 3–4 days.
- For the best texture, store the rice separately from the pork and vegetables when possible. The pork will soften as it sits in the sauce, but the leftovers are still delicious.
- Freezer: The stir fry can be frozen, but the vegetables will soften and the pork will lose some of its original crispiness after thawing.
- For best results, freeze the pork and vegetables with the sauce separately from the rice when possible. Thaw overnight in the refrigerator and reheat gently in a skillet.
- How to Reheat: For the best results, reheat leftovers in a skillet over medium heat until warmed through. This gives the pork a chance to crisp up slightly again. You can also microwave individual portions in 30-second intervals, stirring between each interval.
- If the sauce has thickened too much in the refrigerator, add a small splash of water before reheating.
Make-Ahead
To make dinner easier, you can prepare some of the step ahead of time. Here are steps that can be prepped earlier:
- Cut all of the vegetables up to 1 day ahead.
- Mix the sauce up to 2 days ahead.
- Cut the pork several hours ahead and refrigerate until ready to cook.
- Cook the rice ahead of time and refrigerate it until dinner.
For the crispiest pork though, wait to coat and cook it until you’re ready to serve.
But, I Still Have A Few Questions…
What is pork belly?
Pork belly is a rich, fatty cut of pork from the underside of the pig. Fresh pork belly is uncured and unsmoked, unlike bacon, and becomes tender and flavorful when cooked properly.
Can I use pork tenderloin instead of pork belly?
Yes! Pork tenderloin is an excellent leaner substitute. Cut it into 1-inch cubes and start checking it after about 4 minutes since it cooks faster than pork belly.
Can I use chicken instead of pork?
Absolutely. Boneless, skinless chicken breast or thighs both work well. Cut the chicken into 1-inch pieces and cook until it reaches 165°F.
Is pork belly the same thing as bacon?
Pork belly and bacon come from the same general cut of pork, but they are not the same product. Bacon is cured and usually smoked, while fresh pork belly is uncured and unsmoked.
Why do you coat the pork in cornstarch?
Cornstarch creates a light coating that becomes golden and crisp when fried. It also gives the sauce something to cling to.
Can I skip frying the pork?
You can, but the texture will be different. The shallow frying is what creates the crispy exterior. If you prefer, you can cook the coated pork in an air fryer or oven, although the exact cooking time will vary.
Why is my pork not getting crispy?
The most common reasons are overcrowding the skillet, adding the pork before the oil is hot enough, or allowing the cooked pork to sit in the sauce for too long. Cook in batches and keep the finished pork separate until the sauce is ready.
Can I use frozen vegetables?
Yes, although fresh vegetables will give you the best texture. If using frozen vegetables, cook them according to the package directions and avoid overcooking them before adding the sauce.
Can I use different vegetables?
Definitely. Bell peppers, mushrooms, zucchini, cabbage, green beans, snow peas, or baby corn would all work well.
Can I make this recipe spicy?
Yes. Add ¼–½ teaspoon crushed red pepper flakes to the sauce, or add more if you like extra heat.
Can I leave out the red pepper flakes?
Absolutely. The red pepper flakes are optional and the sauce is still flavorful without them.
Can I make the sauce ahead of time?
Yes. The sauce can be whisked together up to 2 days ahead and stored in an airtight container in the refrigerator before using. Make sure to give it a good stir before using.
Can I make this recipe gluten-free?
Yes. Use a certified gluten-free soy sauce or tamari and check the labels on your other ingredients.
What kind of rice should I serve with pork stir fry?
White rice and jasmine rice are my favorites, but brown rice, basmati rice, or cauliflower rice will also work. Grains, such as farro or quinoa, would also work well too.
Can I serve this without rice?
Yes. The pork and vegetables are filling on their own, or you can serve them with noodles instead.
Can I make the sauce thicker?
Yes. Let the sauce simmer for another minute or two after adding the cornstarch slurry. Keep in mind that the sauce will continue to thicken slightly as it cools.
What if my sauce is too thick?
No big deal, add a small splash of water and stir until it reaches your preferred consistency.
Can I make this recipe ahead of time?
You can prep the sauce and chop the vegetables ahead of time, but the pork is best cooked shortly before serving so it stays crispy.
Can I double the recipe?
Yes. If doubling the recipe, cook the pork in several batches rather than crowding the skillet. You may also want to use two skillets to make the process easier.
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Crispy Sesame Soy Pork Stir-Fry
Ingredients
Crispy Pork
- 1 lb Coleman Natural Petite Pork Belly cut into 1-inch cubes
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Olive oil for frying
Stir-Fry Vegetables
- 1 small head broccoli cut into small florets
- 1 small red onion cut into large dice
- 2 medium carrots peeled and cut into matchsticks
- 1 cup snap peas
Sesame Soy Sauce
- ½ cup Kikkoman Soy Sauce
- ¼ cup honey
- 1 tablespoon light brown sugar
- 2 tablespoons fresh orange juice
- Zest of 1 orange
- 1 teaspoon Kikkoman Sesame Oil
- 2 teaspoons fresh ginger minced
- 2 teaspoons garlic minced
- 2 teaspoons rice vinegar
- ¼ –½ teaspoon crushed red pepper flakes optional
Slurry
- 2 teaspoons cornstarch
- 2 teaspoons water
For Serving
- Cooked white or jasmine rice
- Sliced scallions
- Sesame seeds
Instructions
- In a medium bowl, whisk together the soy sauce, honey, brown sugar, orange juice, orange zest, Kikkoman Sesame Oil, ginger, garlic, rice vinegar, and crushed red pepper flakes, if using. Set aside.
- In a large bowl, toss the pork cubes with cornstarch, garlic powder, onion powder, kosher salt, and black pepper until evenly coated.
- Heat a large skillet over medium-high heat. Add enough olive oil to generously coat the bottom of the pan, about ¼ inch.
- Working in batches so you don’t overcrowd the skillet, add the coated pork. Cook, turning occasionally, until deeply golden and cooked through, about 6–8 minutes, depending on the size of the pieces.
- Pork should reach an internal temperature of 145°F.
- Transfer the crispy pork to a paper towel-lined plate and repeat with the remaining pork, adding more oil as needed.
- Carefully remove the excess oil from the skillet, leaving about 1 tablespoon behind. Reduce the heat to medium.
- Add the vegetables cook for about 2-3 minutes, stirring occasionally until the vegetables are tender-crisp.
- Give the sauce a quick stir, then pour it into the skillet with the vegetables. Bring to a gentle simmer.
- In a small bowl, whisk together the cornstarch and water to make a slurry.
- Slowly stir the slurry into the simmering sauce. Cook for 1–2 minutes, stirring frequently, until the sauce thickens and becomes glossy enough to coat the back of a spoon.
- Add the crispy pork back to the skillet and gently toss with the sauce and vegetables for 30–60 seconds, just until coated.
- Don’t simmer the pork in the sauce for too long, or you’ll lose some of its crispy texture.
- Serve immediately over cooked white or jasmine rice and garnish with scallions and sesame seeds.
Notes
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.