Chewy Black Pork Gochujang Stir-fry: A Delicious Recipe to Devour with Rice!
Chewy Black Pork Gochujang Stir-fry
Introducing a recipe for black pork gochujang stir-fry with a wonderfully chewy texture! The delightful chewiness of the pork combined with the sweet and spicy sauce will have you reaching for your chopsticks again and again. It’s delicious served over hot rice or enjoyed as a wrap with crisp kimchi. Enjoy a flavorful black pork dish conveniently at home!
Main Ingredients
- 400g Black Pork Hind Leg for Grilling (using grilling cuts makes it more tender and flavorful.)
- 1 Onion (medium-sized)
- 1 and 1/2 Peppers (like Cheongyang or regular peppers; adjust spiciness to your preference)
- 2 sheets Dried Tofu Pouch (rehydrated in water)
- 1/2 Scallion (appropriate amount)
Sweet & Spicy Sauce
- 1 Tbsp Sugar
- 1.5 Tbsp Doenjang (fermented soybean paste)
- 2 Tbsp Gochujang (Korean chili paste)
- A pinch of Ginger Powder
- 2 Tbsp Mirin (or cooking wine)
- 1 Tbsp Minced Garlic
- A pinch of Black Pepper Powder
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Perilla Seed Powder (optional, adds nutty depth)
- A drizzle of Honey or Oligosaccharide (for gloss and sweetness adjustment)
- A drizzle of Sesame Oil
- 1 Tbsp Sugar
- 1.5 Tbsp Doenjang (fermented soybean paste)
- 2 Tbsp Gochujang (Korean chili paste)
- A pinch of Ginger Powder
- 2 Tbsp Mirin (or cooking wine)
- 1 Tbsp Minced Garlic
- A pinch of Black Pepper Powder
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Perilla Seed Powder (optional, adds nutty depth)
- A drizzle of Honey or Oligosaccharide (for gloss and sweetness adjustment)
- A drizzle of Sesame Oil
Cooking Instructions
Step 1
The night before, thaw the black pork in the kimchi refrigerator. Gently rinse the pork under cold water to remove any blood. Pat it dry thoroughly with paper towels, then cut it into bite-sized pieces using scissors or a knife.
Step 2
Heat a pan over medium heat. Add the dried black pork and sprinkle 1 tablespoon of sugar evenly over it. Sugar helps tenderize the meat and aids in the absorption of the marinade. Next, lightly sprinkle with ginger powder. Then, spread the doenjang and gochujang over the pork. Use your hands to gently mix and coat every piece of pork with the seasoning.
Step 3
Add 2 tablespoons of mirin, 1 tablespoon of minced garlic, and a pinch of black pepper powder, then mix well. Add the sliced onion, peppers, and the rehydrated, squeezed dried tofu pouches. Stir-fry over medium heat until everything is well combined. Since black pork can vary in thickness, ensure all ingredients are cooked through for a sufficient amount of time.
Step 4
Once all ingredients are cooked, add 1.5 tablespoons of perilla seed powder (skip if you don’t have it) and the chopped scallions. Stir briefly, then turn off the heat. Taste the dish; if it’s not salty enough, add a tiny bit of soy sauce to adjust the seasoning. Just before serving, drizzle with honey (or oligosaccharide) and sesame oil for an enhanced aroma and flavor. Your delicious black pork gochujang stir-fry is ready!
