Sweet and Sour Pork Stir-fry (La-Jo-Yuk)
Sweet and Sour Pork Stir-fry (La-Jo-Yuk)
【Leftover Sweet and Sour Pork Hack】 Super Easy! How to Make Delicious La-Jo-Yuk
A while ago, I shared a recipe for ‘Tang Suyuk Ramyeon’ using leftover sweet and sour pork. Following that, I’ve created La-Jo-Yuk with the remaining sweet and sour pork. With just leftover sweet and sour pork and its sauce, you can easily recreate the delicious taste of La-Jo-Yuk at home. Let’s make a simple La-Jo-Yuk!
Ingredients- Leftover Sweet and Sour Pork (as needed)
- Sweet and Sour Pork Sauce 2.5 Tbsp
- Green Onions (as needed)
- 1 Korean Green Chili Pepper
- 1/2 Red Bell Pepper
- Onion (as needed)
- Water approx. 100ml
- Soy Sauce 1 Tbsp
- Oyster Sauce 0.5 Tbsp
- Cooking Oil 4 Tbsp
- Gochugaru (Korean Chili Flakes) 2.5 Tbsp
- Pinch of Black Pepper
- Cornstarch 1 Tbsp
Cooking Instructions
Step 1
Let’s make La-Jo-Yuk at home! First, prepare your ingredients. Slice the green onions lengthwise. Thinly slice the onion. Finely chop 1 Korean green chili pepper and half a red bell pepper. (I used frozen green onions for convenience.)
Step 2
Next, we’ll make the sauce. In a bowl, combine approximately 100ml of water with 1 tablespoon of soy sauce and 0.5 tablespoon of oyster sauce. Stir well until combined, and set aside.
Step 3
Now, let’s start making the La-Jo-Yuk! Heat 4 tablespoons of cooking oil in a pan over medium-low heat. Add 2.5 tablespoons of gochugaru and stir gently to create chili oil. Be careful not to burn the chili flakes; cook just until fragrant to infuse the oil with flavor.
Step 4
Once the chili oil is fragrant, add the prepared vegetables: sliced onion, chopped chili peppers, and green onions. Stir-fry over medium-high heat until the vegetables are tender-crisp. You want them to retain a slight bite.
Step 5
And here comes the star! Our leftover sweet and sour pork. This is the pork that was left over after enjoying it as a meal or even in ‘Tang Suyuk Ramyeon’. We’re going to transform it into a delicious La-Jo-Yuk!
Step 6
Pour the prepared sauce mixture into the pan. Add 2.5 tablespoons of the sweet and sour pork sauce. Season with a pinch of black pepper. Stir everything together well and bring it to a simmer.
Step 7
To thicken the sauce, prepare a cornstarch slurry. In a small bowl, mix 1 tablespoon of cornstarch with 3 tablespoons of water until smooth. (I used potato starch.) Once the La-Jo-Yuk mixture comes to a boil, gradually add the cornstarch slurry while stirring continuously. Add just enough to reach your desired sauce consistency – it should be slightly thickened, not too watery.
Step 8
Once the sauce has reached your desired thickness, add the leftover sweet and sour pork. If your pieces are large, cut them into bite-sized pieces for easier eating. (I only had a small amount of leftover pork, so I wished I had more!) Stir-fry gently to coat the pork with the sauce.
Step 9
Your La-Jo-Yuk is complete! It’s a quick and delicious dish made from leftover sweet and sour pork and its sauce. It’s perfect as a side dish with drinks or served over rice for a hearty meal. Reheating leftover sweet and sour pork can often result in a soggy texture and tough meat. In such cases, transforming it into ‘Tang Suyuk Ramyeon’ or this La-Jo-Yuk is a fantastic way to enjoy it anew. Try making this easy and simple La-Jo-Yuk with your leftover sweet and sour pork!
