Spicy and Sweet Stir-fried Baby Octopus and Pork Belly
Spicy and Sweet Stir-fried Baby Octopus and Pork Belly
The Golden Recipe for Baby Octopus and Pork Belly, Featuring Seasonal Baby Octopus
This is a special dish made by stir-frying pork belly with fresh, seasonal baby octopus. The combination of tender, flavorful baby octopus, which is tastier than squid, and rich pork belly creates an unforgettable taste. Enjoy this delightful dish, perfect for the whole family with its appetizing sweet and spicy sauce. Let’s make it now!
Main Ingredients- 4 fresh baby octopuses
- 1/2 lb (approx. 300g) pork belly
- 1/2 medium onion
- 1 king oyster mushroom
Cooking Instructions
Step 1
First, let’s prepare the sweet and spicy sauce for our delicious baby octopus and pork belly stir-fry. In a bowl, combine 3 tablespoons of gochujang, 2 tablespoons of gochugaru, 2 tablespoons of soy sauce, 2 tablespoons of sugar, 1 tablespoon of plum extract, 1 tablespoon of cooking wine, and 1 tablespoon of minced garlic. Mix them thoroughly until smooth. Set aside.
Step 2
Now, let’s prepare the baby octopus. Baby octopus has its innards and ink sac in the head. Locate the eyes on the octopus’s head, then carefully make a cut behind the eyes to split the head open. Once cut, gently pull out the innards and ink sac. Thorough cleaning is key to avoiding any unpleasant fishy taste.
Step 3
Rinse the cleaned baby octopuses under running water several times until they are thoroughly clean. For an even cleaner preparation, rub the octopuses generously with flour. This process effectively removes the sticky mucus and any remaining impurities. After washing with flour, rinse again with cold water and drain well. Set aside.
Step 4
Heat a large pan over medium heat and add a little cooking oil. Add the sliced king oyster mushrooms and onion, along with the pork belly cut into bite-sized pieces. Stir-fry them together. The pork belly will release its fat, helping the vegetables to brown nicely.
Step 5
Once the vegetables and pork belly are partially cooked, add the prepared baby octopus to the pan. Instead of adding all the sauce at once, add it gradually while tasting and adjusting the seasoning as needed. Stir-fry over medium-high heat, being careful not to overcook the octopus so it doesn’t become tough. Let it simmer and absorb the flavors for about 30 minutes. This slow cooking process allows the flavors to deeply infuse into the ingredients.
Step 6
When the baby octopus is fully cooked and the sauce has thickened slightly, cut the octopus into bite-sized pieces. It’s much easier to cut the octopus after it’s cooked rather than when it’s raw. Once all the ingredients are well combined and delicious, it’s time to enjoy this wonderful dish with a side of warm rice!
