Spicy pork belly stir-fry
This quick and easy stir-fry is so incredibly tasty it will become one of your go-to dishes. You can use any cut of pork, but the combination of shoulder and belly to get a nice mix of meaty and fatty flavour is great. The spicy marinade is lip-smackingly good as well. Serve on top of rice to soak up all of the sauce.
Ingredients
- 2 tbsp gochugaru (Korean chilli flakes)
- 1 tbsp gochujang (Korean chilli paste)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 3 tbsp apple juice
- 2 tsp sesame oil
- 1 tsp garlic
- 0.5 tsp ginger
- 1 pinch freshly ground black pepper
- 2 tbsp gochugaru (Korean chilli flakes)
- 1 tbsp gochujang (Korean chilli paste)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 3 tbsp apple juice
- 2 tsp sesame oil
- 1 tsp garlic
- 0.5 tsp ginger
- 1 pinch freshly ground black pepper
- 2 tbsp gochugaru (Korean chilli flakes)
- 1 tbsp gochujang (Korean chilli paste)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 3 tbsp apple juice
- 2 tsp sesame oil
- 1 tsp garlic
- 0.5 tsp ginger
- 1 pinch freshly ground black pepper
- 250 g boneless pork shoulder, trimmed and cut into 2.5cm (1in) cubes
- 250 g pork belly, trimmed and cut into 1cm (0.5in) thick x 4cm (1.5in) wide pieces
- 1 glug of vegetable oil, for frying
- 4 tbsp soju (Korean spirit)
- 0.5 onion, thinly sliced
- 0.5 carrot, thinly sliced on a bias
- 120 g white cabbage, cut into 2.5cm (1in) cubes
- 8 perilla leaves, cut into 1cm (0.5in) pieces
- 0.2 tsp salt
- 8.8 oz boneless pork shoulder, trimmed and cut into 2.5cm (1in) cubes
- 8.8 oz pork belly, trimmed and cut into 1cm (0.5in) thick x 4cm (1.5in) wide pieces
- 1 glug of vegetable oil, for frying
- 4 tbsp soju (Korean spirit)
- 0.5 onion, thinly sliced
- 0.5 carrot, thinly sliced on a bias
- 4.2 oz white cabbage, cut into 2.5cm (1in) cubes
- 8 perilla leaves, cut into 1cm (0.5in) pieces
- 0.2 tsp salt
- 8.8 oz boneless pork shoulder, trimmed and cut into 2.5cm (1in) cubes
- 8.8 oz pork belly, trimmed and cut into 1cm (0.5in) thick x 4cm (1.5in) wide pieces
- 1 glug of vegetable oil, for frying
- 4 tbsp soju (Korean spirit)
- 0.5 onion, thinly sliced
- 0.5 carrot, thinly sliced on a bias
- 4.2 oz white cabbage, cut into 2.5cm (1in) cubes
- 8 perilla leaves, cut into 1cm (0.5in) pieces
- 0.2 tsp salt
- 2 portions of cooked rice
- 1 tsp roasted sesame seeds
- 1 drizzle of roasted sesame oil
- 2 spring onions, thinly sliced on a bias
- 2 portions of cooked rice
- 1 tsp roasted sesame seeds
- 1 drizzle of roasted sesame oil
- 2 spring onions, thinly sliced on a bias
- 2 portions of cooked rice
- 1 tsp roasted sesame seeds
- 1 drizzle of roasted sesame oil
- 2 spring onions, thinly sliced on a bias
Details
- Cuisine: Korean
- Recipe Type: Stir-fry
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- In a medium bowl, stir together all the ingredients for the marinade along with 2 tablespoons of water. Add both types of pork and toss to coat.
- Allow to marinate at room temperature for about 30 minutes or cover and refrigerate overnight.
- In a medium frying pan, add a drizzle of vegetable oil and heat over a medium to high heat.
- Add the pork and all of the marinade, and cook for 5 minutes, stirring occasionally, until the meat is cooked through, golden and lightly caramelised in areas.
- Add the soju to dissolve any browned bits left in the pan and flavour the sauce.
- Add the onion, carrot, cabbage and salt and cook for 3–4 minutes more, stirring occasionally, until the vegetables have softened and are cooked through.
- Once the vegetables are cooked, remove from the heat and stir in the perilla leaves.
- Serve immediately over rice, sprinkle with roasted sesame seeds, a drizzle of sesame oil, and spring onion slices to finish.
This recipe is from Judy Joo’s Korean Soul Food by Judy Joo, £22, White Lion Publishing.
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