Spicy Gochujang Pork Belly Stir-fry
Spicy Gochujang Pork Belly Stir-fry
Spicy and Sweet Gochujang Pork Belly Stir-fry Recipe to Boost Your Appetite
When you’re craving something spicy and hearty to soothe a scratchy throat and combat the fine dust, here’s a special Gochujang Pork Belly Stir-fry recipe loaded with vegetables, perfect for using up leftover pork belly. Transform your spare pork belly into an extraordinary dish!
Main Ingredients- Pork belly 250g
- 1 Onion (medium size)
- 10 cloves Garlic
- 1 handful Baby greens
- A little Parsley flakes
- A little Sesame seeds
Sauce Ingredients- 2 Tbsp Minced garlic
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce
- 2 Tbsp Mirin (or cooking wine)
- 1 Tbsp Oligosaccharide (or corn syrup)
- 1 Tbsp Plum extract (Maesilcheong)
- 1 tsp Black pepper
- 2 Tbsp Minced garlic
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce
- 2 Tbsp Mirin (or cooking wine)
- 1 Tbsp Oligosaccharide (or corn syrup)
- 1 Tbsp Plum extract (Maesilcheong)
- 1 tsp Black pepper
Cooking Instructions
Step 1
Peel the onion and slice it thinly. To mellow out its pungency and retain a crisp texture, soak the sliced onion in cold water for about 10 minutes. Make sure to drain it thoroughly right before cooking.
Step 2
Cut the pork belly into bite-sized pieces. Bring a pot of water to a boil and blanch the pork belly for just 1-2 minutes. This helps remove impurities and a bit of the excess fat, allowing the sauce to adhere better and reducing greasiness. Drain the blanched pork belly and pat it dry. In a bowl, combine all the sauce ingredients and mix well. Add the pork belly and toss gently to coat evenly. Let it marinate for about 20 minutes in the refrigerator for the flavors to meld.
Step 3
Preheat a frying pan over medium heat and add a little olive oil. Place the marinated pork belly in the pan and stir-fry, ensuring it cooks evenly without burning. Cooking over medium heat rather than high heat allows the pork belly to cook through tenderly while preventing the sauce from scorching.
Step 4
Drain the soaked onion slices completely and arrange them attractively on a serving plate. Place the well-cooked, golden-brown gochujang pork belly on top of the onions.
Step 5
Thinly slice the garlic cloves and lightly pan-fry them in a little olive oil over low heat until golden and fragrant. This will bring out their nutty aroma. Wash the baby greens and drain them well, then pile them generously on the dish alongside the cooked pork belly and garlic. Finally, sprinkle with sesame seeds and parsley flakes for a beautiful and delicious finish. This Spicy Gochujang Pork Belly Stir-fry is wonderful on its own, but it’s also fantastic when wrapped in fresh lettuce or perilla leaves for an even more satisfying meal!
