Stir-fried Pork Belly with Fried Eggs and Chilies is a classic Hunan home-style dish. The pork belly is pan-fried until crispy, the fried eggs are fluffy and soak up the sauce, and the green peppers are fresh and spicy. With the addition of small spicy chilies and fermented black beans, and a splash of soy sauce around the edge of the pan to release its aroma, it’s glossy, fragrant, and perfect with steamed rice or noodles.
🌴 Ingredients:
· 150g pork belly (skin-on for a richer flavor)
· 3 eggs (fried into sunny-side-up eggs and set aside)
· 4-5 green chilies (thin-skinned for better flavor and heat)
· 2 red chilies (for color)
· 3-4 small spicy chilies (sliced, for extra heat)
🌴 Aromatics:
· 4-5 cloves minced garlic (about 15g)
· A small piece of minced ginger (about 5g)
· 1 tsp fermented black beans (about 5g, the soul of the dish)
· 2 stalks green garlic (cut into sections, stems and leaves separated)
🌴 Seasonings:
· 2 tbsp light soy sauce (about 30ml)
· 1 tbsp oyster sauce (about 15g)
· A little dark soy sauce (for color)
· 1 tbsp cooking wine (about 15ml)
· 1 tsp sugar (about 5g, to enhance flavor)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Ingredients
Slice the pork belly thinly. Remove the stems and seeds from the green and red chilies, and cut them into chunks or diagonal slices. Slice the small spicy chilies. ⚠️ Note: Slice the pork belly thinly so it renders fat and gets crispy more easily during pan-frying. - Fry the Eggs
Heat oil in a pan. Crack in the eggs and fry until golden on both sides. Remove and cut them into large pieces. ⚠️ Note: Frying them into sunny-side-up eggs makes them fluffier and better at soaking up the sauce compared to just scrambling them. - Pan-fry the Pork Belly
Leave a little oil in the pan, add the pork belly slices, and pan-fry over medium heat until they change color, release oil, and the edges are slightly charred. Remove and set aside. ⚠️ Note: The pork belly needs to be fried until crispy for the best flavor. I’ve tried cooking it a bit less, and the dish lacked that rich, savory taste. - Sauté the Aromatics
Leave a little oil in the pan, add the minced garlic, ginger, fermented black beans, and sliced small chilies, and stir-fry over low heat until fragrant. ⚠️ Note: The fermented black beans and small chilies are the soul of this dish. Sautéing them before adding the peppers builds a deeper flavor. - Stir-fry the Chilies
Turn to high heat, add the green and red chili chunks, and stir-fry quickly for 1-2 minutes until the surface starts to blister. Add 1 tbsp (15g) oyster sauce, a little dark soy sauce, 1 tbsp (15ml) cooking wine, and 1 tsp (5g) sugar. Stir-fry to combine. ⚠️ Note: Blistering the chilies releases their aroma. - Combine and Serve
Add the cooked pork belly and fried egg pieces. Pour 2 tbsp (30ml) light soy sauce around the edge of the pan. Stir-fry over high heat for 30 seconds. Add the green garlic stems and stir-fry for 20 seconds, then add the green garlic leaves and stir-fry for another 20 seconds. Sprinkle with white pepper and add salt to taste. Stir-fry quickly to combine. ⚠️ Note: Pouring the soy sauce around the edge of the pan releases its aroma much better than pouring it directly onto the food. Keep the heat high for the best “wok hei” flavor. - Serve
Turn off the heat and serve hot. The pork belly is crispy, the eggs are soaked in sauce, the chilies are fresh and spicy, and it’s perfectly savory.
💡 More Delicious Recipes:
If you enjoy this savory and spicy dish, you should also try my [Twice-Cooked Pork] for another classic Sichuan-Hunan favorite, or my [Tomato and Egg Stir-fry] for a quick, comforting dish.
Want to explore more easy-to-make dishes? Check out my full [Home-style Dishes] category!
💡 Tips:
Fry the pork belly until crispy for the best flavor. Frying the eggs into sunny-side-up eggs and cutting them into pieces makes them fluffier and better at soaking up the sauce. The fermented black beans and small chilies are the soul of this dish—don’t skip them. Blistering the chilies releases their aroma. Pouring the soy sauce around the edge of the pan enhances the savory flavor. Add the green garlic stems first and the leaves last. Keep the heat high for the best “wok hei” flavor. Add salt at the very end to keep the eggs tender.
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