Modu Recipes

Solo Cooking God's Kung Pao Pork Belly Rice Bowl

A Chinese-style meat rice bowl with pork belly seared to a rich brown crust, infused with the spicy kick of green chili and the tangy sweetness of vinegar.

🙋 Recommended for

  • ⭐ Those who want to elevate their usual grilled pork belly or belly pork into a unique, standout dish
  • ⭐ Fans of Chinese kung pao sauce with its perfect harmony of tangy, sweet, and fiery green chili heat

Ingredients needed 🛒1 servings

  • pork belly (or belly pork) 300g
  • onion 0.5 head
  • green chili 2 pieces
  • red chili 1 piece
  • vegetable oil 1 teaspoon
  • minced garlic 1 tablespoon
  • minced ginger small amount (optional)
  • oyster sauce 1 tablespoon (or soy sauce)
  • sugar 1 tablespoon
  • vinegar 3 tablespoons
  • rice 1 bowl
  • black pepper a pinch
  • sesame seeds a pinch

Recipe 🍳

  1. Slice the pork belly into bite-sized pieces, and coarsely chop the onion for texture.
  2. Dice the green chili and red chili to a size that complements the meat. (Red chili is for color only and can be omitted.)
  3. Heat a small amount of vegetable oil in a pan, then sear the prepared pork belly on both sides.
  4. Cook until the surface develops a deep brown crust—visible at a glance as crispy and aromatic.
  5. Add a handful of chopped onion, 1 tablespoon minced garlic, and a small amount of minced ginger (omit if unavailable) onto the well-seared pork.
  6. Add the diced green chili and red chili, then pour in oyster sauce, sugar, and vinegar one after another.
  7. Stir rapidly over high heat to blend the sauce into the meat and reduce it until thickened.
  8. Place the cooked kung pao pork generously over warm rice, sprinkle with black pepper and sesame seeds, and serve.
  1. Cut pork belly into mouth-sized pieces; coarsely chop onion and dice chilies finely.
  2. Add a little oil to the pan and sear the pork belly until the surface turns deep brown, like frying.
  3. Add minced vegetables, oyster sauce, sugar, and vinegar, then stir-fry quickly over high heat until the sauce reduces—serve over rice.

Cooking tips 💡

  • For authentic kung pao texture and flavor, ensure the meat loses moisture and develops a deep brown crust during grilling.
  • Though vinegar may taste sharp at first, its volatile acidity evaporates quickly when cooked rapidly over high heat, leaving behind a pleasant tangy sweetness.
  • Green chili cuts through the fattiness of the pork, so don’t hold back—generous use is key to achieving balanced flavor.

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