Green Frisée & Crispy Pork Belly Stir Fry with Black Bean Sauce
Tender Aeroveg Green Frisée wilted into a savoury black bean and garlic stir fry with shatteringly crispy pork belly — a fast weeknight dish with serious depth.
Aeroveg Green Frisée is a curly, slightly bitter green that takes beautifully to high heat — the frilly leaves wilt just enough to become silky without losing their texture, and their gentle bitterness balances richly flavoured sauces with ease. Here, that natural edge cuts right through the deep umami of fermented black bean and the fattiness of pork belly, creating a stir fry that feels both hearty and fresh at the same time. This one's fast, punchy, and ready in under half an hour.
Method
- Mix the sauce. Stir together the black bean paste, oyster sauce, sesame oil, Shaoxing wine, sugar, and water in a small bowl. Set aside.
- Crisp the pork. Place pork belly in a cold wok or pan, then turn to medium-high. Render the fat and cook, stirring occasionally, until the pieces are golden and the edges are crisp — about 6–8 minutes. Remove the pork and drain on paper towels, leaving about 1 tbsp of fat in the wok.
- Sauté aromatics. Over high heat, add garlic and chili to the residual fat. Stir-fry for 30 seconds until fragrant.
- Add the sauce. Pour in the black bean sauce mixture and stir for 20 seconds until it starts to bubble and thicken slightly.
- Return the pork. Add the crispy pork back in and toss to coat in the sauce.
- Wilt the Green Frisée. Add the Aeroveg Green Frisée and spring onions. Toss continuously over high heat for 1–2 minutes until the leaves are just wilted but still holding some shape.
- Plate and serve. Spoon over steamed jasmine rice and serve immediately while the pork is still crisp.
Aeroveg tip: Aeroveg Green Frisée's slight bitterness is a feature, not a flaw — it's what makes this stir fry feel balanced rather than one-dimensionally savoury. Add it at the very end and don't overcook it; a minute or two of high heat is all it needs.