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Crispy Sesame Soy Pork Stir-Fry

Crispy bites of pork belly, colorful stir-fry vegetables, and a glossy honey sesame orange sauce come together for an easy 40-minute dinner. Serve over fluffy rice and finish with scallions and sesame seeds.
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Course: dinner, One Pan Meals
Cuisine: Asian-inspired
Keyword: Crispy Pork Belly Stir Fry, crispy pork stir fry, honey soy pork stir fry, One Pan crispy honey soy pork, Sesame Soy Pork Belly
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings

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

Pork Tenderloin Variation: Replace the pork belly with 1 pound of pork tenderloin, cut into 1-inch cubes. Coat and cook as directed, but begin checking the pork after about 4 minutes since tenderloin is leaner and cooks more quickly. Cook pork tenderloin to an internal temperature of 145°F.
Chicken Variation: Replace the pork with 1 pound of boneless, skinless chicken breast or thighs, cut into 1-inch pieces. Coat and cook using the same method, adjusting the cooking time as needed. Chicken should reach an internal temperature of 165°F.