Delicious Stir-Fried Pork Belly with Abundant Vegetables Recipe
Hearty Stir-Fried Pork Belly with Plenty of Vegetables
Introducing a recipe for a satisfying stir-fried pork belly dish, made with a variety of vegetables from your refrigerator. It’s simple yet makes for a splendid meal or a perfect accompaniment to drinks.
Main Ingredients
- 400g thinly sliced pork belly or pork neck
- 1/2 bag bean sprouts (approx. 100g)
- 1/2 onion
- 1 stalk green onion
- 1/4 bell pepper (use various colors for visual appeal)
- 1/2 green chili pepper or mild chili pepper (adjust to your preference)
- 1/2 red chili pepper (for color and a hint of spice)
- 4 perilla leaves (깻잎)
- 1 king oyster mushroom
Seasoning
- 5 Tbsp soy sauce
- 1 Tbsp chili powder (gochugaru)
- 7 cloves garlic, minced or thinly sliced
- 2 Tbsp plum extract (maesilcheong) – adds sweetness and shine
- Pinch of black pepper
- Sesame seeds, to taste
- 1 Tbsp sesame oil
- 2 Tbsp cooking oil
- 5 Tbsp soy sauce
- 1 Tbsp chili powder (gochugaru)
- 7 cloves garlic, minced or thinly sliced
- 2 Tbsp plum extract (maesilcheong) – adds sweetness and shine
- Pinch of black pepper
- Sesame seeds, to taste
- 1 Tbsp sesame oil
- 2 Tbsp cooking oil
Cooking Instructions
Step 1
First, prepare your vegetables. Chop the bell pepper, bean sprouts, green onion, green chili, red chili, garlic (minced or sliced), onion, and king oyster mushroom into bite-sized pieces. Rinse the bean sprouts and drain them well. Slice the green onion diagonally. Slice the onion and bell pepper into strips, and the king oyster mushroom lengthwise.
Step 2
Let’s make the key to a delicious stir-fry: the sauce! In a bowl, combine 5 Tbsp soy sauce, 1 Tbsp chili powder, 7 cloves of garlic (minced or sliced), 2 Tbsp plum extract, and a pinch of black pepper. Mix them well. Making the sauce in advance allows the flavors to meld beautifully with the ingredients.
Step 3
Take the thinly sliced pork belly out of the refrigerator just before you’re ready to stir-fry it. If you take it out too early, it might stick together.
Step 4
Heat 2 Tbsp of cooking oil in a frying pan over medium heat. Add the sliced garlic and chopped green onion, and sauté until fragrant. This step builds a delicious aromatic base.
Step 5
Once the aroma of the scallions and garlic is released, add the prepared thinly sliced pork belly, sliced onion, and lengthwise-cut king oyster mushrooms. Stir-fry over high heat, tossing quickly. Thinly sliced pork belly cooks very fast, so be careful not to burn it.
Step 6
When the meat and vegetables are partially cooked, add all of the prepared sauce and stir-fry rapidly to combine everything evenly. It’s important to ensure the sauce coats all the ingredients thoroughly.
Step 7
Now, add the remaining vegetables. Toss in the bell pepper, bean sprouts, green chili, and red chili, and stir-fry them together. Set aside the perilla leaves for now, as they will be added at the very end.
Step 8
You don’t need to add extra water for this stir-fry; the vegetables will release enough moisture. Once the vegetables are slightly wilted, add the chopped perilla leaves and give it one final quick toss. The aromatic perilla leaves will enhance the dish’s flavor.
Step 9
Turn off the heat. Drizzle in 1 Tbsp of sesame oil and sprinkle with sesame seeds to finish. The sesame oil and seeds add a wonderful nutty aroma.
Step 10
Transfer the beautifully stir-fried pork belly and vegetables to a serving dish. Enjoy it as a hearty meal with a side of warm rice!
Step 11
Tip: Avoid overcooking, as this will make the vegetables lose their crispness. The key to a delicious stir-fry is to cook quickly over high heat. Especially add the bean sprouts and bell peppers towards the end and cook just briefly.
