Crispy Pork Belly Stir Fry with Oh Hot Jam

Crispy Pork Belly Stir Fry Recipe with Oh Hot Jam | Delilah's Deli

Your new weeknight hero: crispy pork belly glazed with Oh Hot Jam, tossed with fresh aromatics and served over rice. This is the stir fry that gets people asking for the recipe.

What you get:

  • Full ingredient list for 2-4 serves

  • Step-by-step instructions (with the tricky bits explained)

  • A recipe card you can keep in your kitchen

  • One jar of Oh Hot Jam (280g) to make it happen

Quick and Easy, Crispy Pork Belly Stir Fry Recipe with Oh Hot Jam | Delilah's Deli

Your new weeknight hero: crispy pork belly glazed with Oh Hot Jam, tossed with fresh aromatics and served over rice. This is the stir fry that gets people asking for the recipe.

The technique: Pork belly gets slow-cooked until tender, crisped in the fryer, then tossed in a wok with Oh Hot Jam until everything's coated in a sticky, savoury glaze. Tastes like you spent way longer on it than you did.

Time commitment:

  • Prep: 20 minutes

  • Cook: 8-10 hours (mostly oven time while you do other things)

  • Active cooking: 30 minutes

Serves: 2-4 people

Good to know: This isn't a Tuesday night quick fix. It's a weekend project that feeds you well and makes your kitchen smell incredible. The kind of thing you make when you want to feel like a competent cook without actually being one.

What you'll need: Oh Hot Jam (the hero ingredient), pork belly, fresh aromatics, and pantry basics. Full ingredient list and step-by-step instructions below.

Author
Chef Ollie Hale
Prep Time
10 hours
Cook Time
30 minutes
Servings
2-4
Cuisine
Asian

Ingredients

  • 750g Pork Belly
  • 2 tbsp salt
  • 50ml sesame oil
  • 50g ginger, peeled and sliced
  • 4 cloves of garlic, peeled and diced
  • 2 red chilli, chopped and seeds in
  • 120ml Oh Hot Jam (or as much as you like)
  • 60ml gluten free soy sauce
  • 60ml lime juice
  • ½ bunch shallots, chopped
  • 1 bunch coriander, chopped
  • 4tbsp sesame seeds
  • Cooked rice and asian greens to serve

Directions

  1. Set oven to 120’C
  2. Cover pork belly in water about double the depth of the meat and add salt. Cover in foil and cook for 8-10 hours (overnight is good) until tender. Don’t worry about aromats, all the flavour comes later.
  3. Remove from liquid and allow to cool
  4. Set fryer (air or oil) to 190’C
  5. Dice pork belly in to 3cm cubes
  6. Fry until crispy (around 15 mins)
  7. Once ready, heat sesame oil in pan, add garlic, ginger and chilli. Fry for 15 seconds.
  8. Add pork belly and toss
  9. Add chilli jam, soy sauce, a dash of lime juice and cook until thick and sticky and all of the meat is coated
  10. Taste, adjust seasoning and remove from heat
  11. Add shallots, coriander, a sprinkle and enjoy immediately