Crispy Sesame Soy Pork Stir Fry

Kikkoman coleman pork belly recipe

For a quick dinner that still feels special, start with Coleman All-Natural Meats Pork Belly. It's raised on American family farms with no antibiotics and no added hormones, and its marbling means a crisp, golden outside with a juicy center. Kikkoman Soy Sauce, whisked with honey, orange, ginger, and garlic, adds the savory depth that turns the sauce into a sticky glaze for every crispy bite. Serve it over rice with colorful vegetables, and this Crispy Sesame Pork Stir-Fry is on the table fast.

SERVINGS
4-6
PREP TIME
15 min
COOK TIME
15 min

INGREDIENTS

Crispy Pork
  • 1 lb Coleman Natural Petite Pork Belly, cut into 1-inch cubes
  • ½ cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • Olive oil, for frying
Stir-Fry Vegetables
  • 1 small head broccoli, cut into small florets
  • 1 small red onion, cut into large dice
  • 2 medium carrots, peeled and cut into matchsticks
  • 1 cup snap peas
Honey Soy Sesame Sauce
  • ½ cup Kikkoman Soy Sauce
  • ¼ cup honey
  • 1 tablespoon light brown sugar
  • 2 tablespoons fresh orange juice
  • Zest of 1 orange
  • 1 teaspoon Kikkoman Sesame Oil
  • 2 teaspoons fresh ginger, minced
  • 2 teaspoons garlic, minced
  • 2 teaspoons rice vinegar
  • ¼–½ teaspoon crushed red pepper flakes, optional
Slurry
  • 2 teaspoons cornstarch
  • 2 teaspoons water
For Serving
  • Cooked white or jasmine rice
  • Sliced scallions
  • Sesame seeds

INSTRUCTIONS

  1. In a medium bowl, whisk together the Kikkoman Soy Sauce, honey, brown sugar, orange juice, orange zest, Kikkoman Sesame Oil, ginger, garlic, rice vinegar, and crushed red pepper flakes, if using. Set aside.
  2. In a large bowl, toss the pork cubes with cornstarch, garlic powder, onion powder, kosher salt, and black pepper until evenly coated.
  3. Heat a large skillet over medium-high heat. Add enough olive oil to generously coat the bottom of the pan, about ¼ inch.
  4. Working in batches so you don't overcrowd the skillet, add the coated pork. Cook, turning occasionally, until deeply golden and cooked through, about 6–8 minutes, depending on the size of the pieces. Pork should reach an internal temperature of 145°F.
  5. Transfer the crispy pork to a plate lined with paper towels. Repeat with the remaining pork, adding additional oil as needed.
  6. Carefully remove excess oil from the skillet, leaving about 1 tablespoon behind. Reduce the heat to medium.
  7. Add the vegetables and cook for about 2 minutes, stirring occasionally. Cover and cook another 1-2 minutes to help soften the vegetables a little, you want them cooked but still vibrant and slightly crunchy.
  8. Give the premixed sauce a quick stir. Pour it into the skillet with the vegetables and bring to a gentle simmer.
  9. In a small bowl, whisk together the cornstarch and water to make a slurry.
  10. Slowly stir the slurry into the simmering sauce. Continue cooking for 1–2 minutes, stirring frequently, until the sauce thickens and becomes glossy enough to coat the back of a spoon.
  11. Add the crispy pork back to the skillet and toss gently with the sauce and vegetables for 30–60 seconds, just until the pork is coated. Don't simmer it for too long, or you'll lose some of the crispy texture.
  12. Serve immediately over cooked rice and garnish with sliced scallions and sesame seeds.

Find this recipe at:

https://colemannatural.com/kitchen/crispy-sesame-soy-pork-stir-fry/