Stir-Fried Pork and Plums With Fresh Herbs
Updated Aug. 7, 2025
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1garlic clove, finely grated or minced
- 1(1-inch) piece fresh ginger, finely grated or minced
- ¼cup red wine vinegar
- 2tablespoons fish sauce
- 1tablespoon soy sauce
- 2tablespoons dark brown sugar
- 2teaspoons toasted sesame oil
- ½teaspoon crushed red pepper
- Salt
- 1pound pork belly (see Tip)
- 1tablespoon canola, safflower or grapeseed oil
- 6firm black plums, quartered and pitted
- 2scallions, thinly sliced, plus more for garnish
- 8cilantro sprigs, chopped, plus more for garnish
- Arugula or other peppery or bitter greens, for serving
- Steamed white rice or cooked thin egg noodles, for serving
Nutritional analysis per serving (12 servings)
257 calories; 22 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 5 grams protein; 325 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, stir together the garlic, ginger, vinegar, fish sauce, soy sauce, brown sugar, sesame oil and crushed red pepper. Taste and season with salt if necessary and set the sauce aside.
- Step 2
Cut the pork belly into ½-inch-thick slices, then cut each slice into 1-inch pieces. Heat a large cast-iron pan over medium-high. Add the pork and cook, stirring occasionally, until the edges are crispy and lightly browned but the centers are still plump and meaty, 7 to 8 minutes.
- Step 3
Turn the heat down to medium. Add the oil and plums and cook without stirring until slightly caramelized, 6 minutes.
- Step 4
Turn the heat back up to high, pour in the sauce and cook, stirring to coat everything, until the sauce becomes a sticky glaze and the plums are tender, 5 to 6 minutes. Add the scallions and cilantro.
- Step 5
Serve the pork and plums alongside arugula and rice or noodles, with a sprinkling of additional sliced scallions and cilantro leaves.
- Markets sell pork belly with or without its skin, and you can use either type in this recipe. You also can find pre-sliced pork belly from the freezer or refrigerator section in most Asian markets; it works well here and saves you a step.
Private Notes
Comments
Could you use chunks of pork tenderloin instead?
@Ray I think your comments speak to the fact that the amount of fat in pork belly, although always a fatty cut, can vary. Perhaps the recipe could be amended to tell us approximately how much oil should be in the pan when we add the plums? But if you’re an experienced cook, it makes sense to consider how much oil you have in the pan before you add the plums. If it seems excessive, pour some off (but not down the drain!).
Has this actually been tested? Not a fan. After browning the pork there is a LOT of fat left in the pan. This needs to be drained off or the rest of the recipe flops - plums don’t caramelize and the sauce doesn’t thicken. Also think the red wine vinegar is too much with the plums.
When I saw that several commenters reported that the the pork belly was tough and rubbery, I was not surprised. So I covered the chunks of pork belly with cold water in a saucepan and brought it to a moderate boil for 10 minutes, then rinsed and covered them in cold water again and simmered them for an hour. I dried them completely before searing in a T. of oil in a stainless steel skillet until crispy. I thought the sauce was skimpy, so I added 2 T. of chicken stock. The result was perfection.
I did drain most of the fat after cooking the pork belly. I substituted rice vinegar for the red wine vinegar. I thought it was one of the best things I’ve ever made.
Did this with tofu rather than pork. Very good.