Spicy & Sweet Stir-Fried Pork & Nectarine Salad
Spicy & Sweet Stir-Fried Pork & Nectarine Salad
A Unique Twist on Stir-Fried Pork: A Refreshing Nectarine Salad
Experience the invigorating benefits of nectarines with this fusion salad featuring spicy stir-fried pork. Combining the familiar flavors of homemade stir-fried pork with the sweetness of nectarines and the fresh crunch of garlic chives creates a delightful textural contrast and a perfectly balanced taste. This recipe offers a unique and delicious meal option, suitable for everyday dining or special occasions.
Main Ingredients- 1 Nectarine
- 1 cup Garlic Chives (cut to approx. 4cm length)
- 400g Thinly Sliced Pork Neck (for Bulgogi)
- 1/2 Onion
Pork Marinade (Stage 1)- 4 Tbsp Gochujang (Korean chili paste)
- 1 tsp Minced Garlic
- 1 Tbsp Minced White Onion
- 2 tsp Guk-ganjang (Korean soup soy sauce) or regular soy sauce
- 1 tsp Plum Extract (or brown sugar)
- 1 Tbsp Ginger Wine (Mirin)
Stir-Frying Seasoning- 1 Tbsp Sesame Oil
- 1 tsp Gochugaru (Korean chili flakes)
- 1 tsp or more Oligodang (corn syrup) or corn syrup
- Pinch of Black Pepper
- 4 Tbsp Gochujang (Korean chili paste)
- 1 tsp Minced Garlic
- 1 Tbsp Minced White Onion
- 2 tsp Guk-ganjang (Korean soup soy sauce) or regular soy sauce
- 1 tsp Plum Extract (or brown sugar)
- 1 Tbsp Ginger Wine (Mirin)
Stir-Frying Seasoning- 1 Tbsp Sesame Oil
- 1 tsp Gochugaru (Korean chili flakes)
- 1 tsp or more Oligodang (corn syrup) or corn syrup
- Pinch of Black Pepper
Cooking Instructions
Step 1
Pat the pork slices dry with paper towels to remove any excess moisture. Cut the pork into bite-sized pieces, trimming away any large pieces of fat.
Step 2
Using a tablespoon as a guide, add 4 tablespoons of gochujang to a bowl.
Step 3
Add 1 tablespoon of ginger wine (or mirin) to help tenderize the pork and reduce any gamey odors.
Step 4
Add the remaining ingredients for the Stage 1 marinade (minced garlic, minced white onion, soy sauce, plum extract, ginger wine). Mix gently until the pork is well coated. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld. (Marinating overnight will make the pork even more tender.)
Step 5
Thinly slice half an onion and soak it in cold water for about 15 minutes. This process removes the pungent bite of the onion and enhances its natural sweetness, making it ideal for the salad.
Step 6
Wash the garlic chives thoroughly and pat them completely dry. Cut them into approximately 3-4 cm lengths.
Step 7
Add 1 tablespoon of sesame oil to the marinated pork and mix to coat. This adds a lovely sheen and aroma.
Step 8
Heat a wok or a deep skillet over medium heat. Add the marinated pork and begin to stir-fry.
Step 9
Once the pork is partially cooked, add the sliced onions. Stir-fry until the onions become translucent and tender.
Step 10
Sprinkle in 1 teaspoon of gochugaru and stir well to ensure the chili flakes adhere to the pork and onions. If you prefer less spice, you can reduce or omit the gochugaru.
Step 11
When the pork is fully cooked and most of the sauce has reduced (leaving about 2 tablespoons of liquid), add 1 teaspoon or more of oligodang (or corn syrup) and stir quickly to coat everything. Turn off the heat and finish with a pinch of black pepper.
Step 12
While the pork is stir-frying, wash the nectarine and cut it into quarters. You can leave the skin on for extra nutrients, but if it has blemishes, feel free to peel it. Core the hard, reddish center around the pit.
Step 13
Slice each quartered nectarine into 6 thin wedges. Arrange them attractively on a serving plate. You can create a circular pattern or get creative with your own decorative style for a beautiful presentation.
Step 14
Place the cooked stir-fried pork onto the prepared plate, and then artfully arrange the cut garlic chives on top.
Step 15
Serve by placing the garlic chives on individual plates, and topping them with the nectarine stir-fried pork. Enjoy the delightful combination of refreshing nectarine and savory, spicy pork!
