You know sometimes when you go to the grocery store you’re all giddy and excited, but when you get home you regret just buying too much unnecessary food? I know, guilty here! The other day, I grabbed 2 packs of this gorgeous roasted pork belly with such a sinfully tasty and crunchy skin, but I couldn’t eat all of it as is. And honestly? I’m sure you’ve also been in the position of not knowing what to do with all these leftovers! Sometimes, you just want that deliciousness without all the fuss. And even with store-bought goodies, you can still whip up something amazing, right?

“Okay, how do I turn this into something even more epic?” I mean, it was already tasty, but I wanted to elevate it, you know? My brain went straight to stir-fry mode. Seriously, stir-fries are one of my ultimate go-to’s. They’re like the "I don't wanna think too hard" meal. Plus, you can basically throw anything in there and it’ll taste good. It’s like magic, but with vegetables and meat.

So, I grabbed that store-bought roasted pork belly, and got ready to work some kitchen magic. And let me tell you, what came out of that pan was pure, unadulterated deliciousness. Like, I was legit doing a happy dance in my kitchen.

Okay, let’s get down to the deets. Here's how I made this glorious mess:

Sauteéd Pork Belly with Veggies

Serves: 3-4 people

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients:

1 tbsp minced garlic
½ onion, diced
1 lb. leftover roasted pork belly, cut into bite-sized pieces
1 cup carrots, julienned
½ head of cabbage, chopped
½ tbsp white sugar
½ tsp ground black pepper
2 tbsp oyster sauce
1 tbsp light soy sauce
Splash of dark soy sauce
1-2 tbsp cooking oil (vegetable, canola, or avocado

Instructions:

Sauté the Aromatics: Heat the cooking oil in a large skillet or wok over medium-high heat. Add the diced onion and sauté for 2-3 minutes, or until softened and translucent. Add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic.
Add the Pork Belly: Add the chopped roasted pork belly to the skillet and sauté for 3-4 minutes.
Add Carrots: Add the julienned carrots to the skillet. Sauté for 3-5 minutes, stirring frequently, until carrots begin to soften.
Season the Dish: Add the white sugar, ground black pepper, oyster sauce, and light soy sauce. Stir well to combine all the ingredients.
Add Cabbage: Add the chopped cabbage to the skillet. Sauté for 3-5 minutes, stirring frequently, until cabbage begins to soften.
Add Dark Soy Sauce: Add a splash of dark soy sauce for color and depth of flavor. Stir to incorporate.
Cook to Desired Tenderness: Continue to cook for another 2-3 minutes, or until the cabbage and carrots reach your desired tenderness.
Serve: Remove from heat and serve immediately. This dish pairs well with steamed rice.

Change it up:

You can add other vegetables like bell peppers, mushrooms, or snow peas.
If you do not have oyster sauce, a bit more light soy sauce, and a pinch of brown sugar to offset the saltiness can be used as a substitute.
If the sauce is too thin, create a slurry of 1 teaspoon of cornstarch and 1 tablespoon of water, and add it to the pan. Cook until thickened.
Adjust the amount of soy sauce and sugar to your taste.

Get a behind-the-scenes look! Watch the Instagram Reel below showing you how I whipped up this delicious pork belly stir-fry.