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Japanese Ginger Pork stir-fry

Serves: 2

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  • 1 packet Slendier Konjac Spaghetti
  • 200g thinly sliced pork belly (about a ¼ of a centimetre thick)
  • 2 tsp Finely grated ginger
  • 2 tbsp Soy sauce (divided)
  • 2 tbsp Mirin (divided)
  • 1 tbsp Sake
  • 1 tsp Corn-starch
  • 3 tbsp neutral oil (such as canola or vegetable)
  • 1 small onion thinly sliced
  • ½ a medium carrot, sliced into batons
  • Green capsicum (bell pepper) sliced into batons
  • 400gm spinach leaves
  • Sesame seeds


1. Drain and wash Slendier Konjac Spaghetti according to package instructions

2. Start by marinating the pork with the grated ginger, 1tbsp soy, 1 tbsp mirin, sake and corn-starch and allow to sit while you prepare the rest of the ingredients.

3. In a medium skillet, heat up 2 tbsp oil over a medium heat. Once oil is shimmering, add onions, carrots and capsicum and cook until vegetables start to soften. Then add spinach and sauté until the leaves have wilted down.

4. Add Slendier Konjac Spaghetti and toss with 1 tablespoon soy sauce and 1 tablespoon mirin. Cook until konjac is heated through and sauce has mostly cooked out. Taste and add more soy or mirin if necessary. Remove from the pan.

5. In the same pan, heat up additional 1 tbsp of oil over medium heat. Then cook the pork belly in a single layer until first side is caramelized, then flip and do the same on the other side. If necessary, adjust heat to make sure pork does not caramelize too quickly (you want to give the pork a chance to cook through).

6. To serve, divide the Slendier Konjac Spaghetti and vegetables onto two shallow bowls. Add the pork belly on top and season with sesame seeds then serve.

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