Pork Neck and Squid Stir-Fry: A Double Delightful Dish!
Pork Neck and Squid Stir-Fry: A Double Delightful Dish!
Delicious Pork Neck Squid Stir-Fry: The Perfect Topping for Rice!
This recipe combines tender pork neck with chewy squid, stir-fried in a savory and slightly spicy sauce. While taste preferences vary, the combination of squid and pork creates a richer, more satisfying texture that’s twice as delicious! Enjoy this delightful squid stir-fry wrapped in lettuce, served over rice as a hearty bowl, or even stir-fried with rice at the end. It’s a guaranteed crowd-pleaser, no matter how you serve it.
Main Ingredients- 2 squid (approx. 350g)
- 350g pork neck
Cooking Instructions
Step 1
Let’s start by preparing the squid. Gently separate the tentacles from the body. To clean the tentacles, run your fingers along them to remove any suction cups or debris, then rinse thoroughly. Slice the squid body into bite-sized pieces, creating a ‘채썰기’ (julienne) style. Cut the longer tentacles to match the length of the body pieces.
Step 2
Now, let’s prepare the squid body. Remove the transparent cartilage from the inside of the body. To help the marinade penetrate and create a tender texture, score the inside of the squid body diagonally. Using a tool like a scallion cutter or a sharp knife, make even diagonal cuts. This scoring will not only improve the texture but also help the sauce adhere better.
Step 3
Trim off the triangular side fins from the squid body. Then, cut the body in half lengthwise. Finally, julienne the squid body into slightly thick strips. Avoid cutting them too thinly, as they can become tough or break apart when cooked. Set aside the prepared squid while you move on to the next step.
Step 4
It’s time to marinate the squid! In a bowl, combine the prepared squid with the marinade ingredients: 5 Tbsp soy sauce, 3 Tbsp cooking wine, 2.5 Tbsp gochugaru, 1 Tbsp gochujang, 1 Tbsp minced garlic, 1 Tbsp maesilcheong, 1 Tbsp oligodang, 1 Tbsp sesame oil, and 1/2 tsp black pepper. Gently mix everything together with your hands, ensuring the squid is evenly coated. Let it marinate for about 10-15 minutes to allow the flavors to meld.
Step 5
Heat 1/2 Tbsp of cooking oil in a pan over medium-high heat. Add the white parts of the green onion, sliced diagonally, and stir-fry briefly to release their aroma. Next, add the thinly sliced pork neck (350g), ensuring it’s cut to a similar thickness as the squid. Sprinkle a pinch of black pepper over the pork and stir-fry until it’s fully cooked and slightly browned. This step builds a savory foundation for the dish.
Step 6
Once the pork is cooked through, add the marinated squid to the pan. Also, add the 1/2 sliced onion. Stir-fry everything together, allowing the squid and pork to mingle with the vegetables and sauce. Cook until the onion becomes translucent and fragrant. It’s important to cook the squid quickly over high heat to prevent it from becoming tough.
Step 7
As the squid and pork near completion, add the green parts of the green onion and the 2 sliced Korean green chilies. Stir-fry for just another minute or two until the green onions are slightly wilted and the chilies are fragrant. This final addition adds a fresh burst of flavor and vibrant color to the dish. Once everything is well combined and the sauce has slightly thickened, your delicious Pork Neck Squid Stir-Fry is ready to be served!
