Sweet & Savory Pork Neck Stir-Fry
Sweet & Savory Pork Neck Stir-Fry with Well-Fermented Red Radish Kimchi
A delicious pork neck stir-fry that’s perfect as a side dish for kids who can’t eat spicy food or as a tasty appetizer for drinks. This dish features tender pork neck coated in a delightful sweet and savory sauce, complemented by colorful vegetables.
Main Ingredients- Pork neck 300g
- Red onion 1/2
- Red bell pepper 1/4
- Yellow bell pepper 1/4
- Oyster mushrooms 3 stalks
- Salt to taste
- Black pepper to taste
- All-purpose flour 1 cup
Braising Sauce- Ketchup 3 Tbsp
- Sake (or Mirin/Cooking Wine) 1 Tbsp
- Sweet Cooking Wine (Mirin) 1 Tbsp
- Sugar 1/2 Tbsp
- Dried Basil 0.5 Tbsp (or fresh basil, minced)
- Whole garlic cloves 2
- Ketchup 3 Tbsp
- Sake (or Mirin/Cooking Wine) 1 Tbsp
- Sweet Cooking Wine (Mirin) 1 Tbsp
- Sugar 1/2 Tbsp
- Dried Basil 0.5 Tbsp (or fresh basil, minced)
- Whole garlic cloves 2
Cooking Instructions
Step 1
Cut the pork neck into bite-sized pieces. Season the pork slices with a pinch of salt and black pepper, then let them marinate for about 10 minutes to allow the flavors to meld.
Step 2
Peel the red onion, then slice it into thick strips. Sliced onions absorb the sauce beautifully, enhancing the dish’s flavor.
Step 3
Remove the seeds from the red and yellow bell peppers, wash them, and slice them into pieces about the length of two finger joints. Their vibrant colors will add visual appeal and a fresh crunch to the stir-fry.
Step 4
Peel the whole garlic cloves and slice them thinly into rounds. The aromatic garlic will add depth and complexity to the sauce.
Step 5
Trim the tough ends of the oyster mushrooms and then tear them into bite-sized pieces by hand. Their chewy texture is a wonderful contrast to the tender pork.
Step 6
Coat the marinated pork neck evenly with 1 cup of all-purpose flour. Dusting the pork with flour helps to keep it moist during cooking, prevents the juices from escaping, and also helps the sauce thicken and cling to the meat more effectively.
Step 7
Heat a skillet over medium heat. Add the floured pork neck and pan-fry until golden brown on all sides. This searing step not only adds a lovely color but also locks in the juices, ensuring a tender and flavorful result.
Step 8
In a wide pot or deep skillet, combine all the braising sauce ingredients: ketchup, sake, mirin, sugar, dried basil, and sliced garlic. Bring this mixture to a simmer over medium heat. Once bubbling, add the sliced red onion, bell peppers, and torn oyster mushrooms. Cook for another 2-3 minutes until the vegetables are slightly tender.
Step 9
When the sauce and vegetables have started to meld, add the pan-fried pork neck to the pot. Reduce the heat to low and let it braise gently, stirring occasionally, for about 5-7 minutes, or until the sauce has thickened and beautifully coated the pork. This slow simmering allows the flavors to penetrate the meat, creating a rich and glossy finish.
Step 10
I paired this with some homemade red radish kimchi that had fermented nicely, and the combination was absolutely delicious! The refreshing, tangy kimchi cut through the sweetness of the stir-fry perfectly. It’s a fantastic dish for both a hearty meal or a delightful snack with drinks.
