Spicy and Sweet Pork Stir-fry with Korean Green Peppers: A Perfect Side Dish!
The Fantastic Combination of Tender Pork and Crisp Korean Green Peppers! The Magic on Your Table, Pork and Green Pepper Stir-fry Recipe
Introducing a classic Korean side dish that’s easy to make at home: Pork and Green Pepper Stir-fry. The chewy pork and fresh, fragrant green peppers are combined with a spicy and sweet sauce, creating an addictive flavor that will have you finishing a bowl of rice in no time. This recipe includes detailed steps and helpful tips for beginners.
Main Ingredients- Pork shoulder or leg 300g
- Korean green peppers (Chili peppers) 30 pcs
- Cheongyang chili pepper 1 pc (optional, adjust spice level)
- Garlic 3 cloves
- Green onion 1/3 stalk
- Onion 1/2 pc
Seasoning and Sauce- Salt 1/2 Tbsp
- Soy sauce 7 Tbsp
- Oligosaccharide (or corn syrup) 3 Tbsp
- Cooking wine (Mirin) 5 Tbsp
- Black pepper, a pinch
- Minced garlic 1 tsp
- Minced green onion 1/4 stalk
- Minced Cheongyang chili pepper 1 pc (optional)
- Salt 1/2 Tbsp
- Soy sauce 7 Tbsp
- Oligosaccharide (or corn syrup) 3 Tbsp
- Cooking wine (Mirin) 5 Tbsp
- Black pepper, a pinch
- Minced garlic 1 tsp
- Minced green onion 1/4 stalk
- Minced Cheongyang chili pepper 1 pc (optional)
Cooking Instructions
Step 1
First, wash the Korean green peppers thoroughly under running water and remove all the stems. Removing the stems allows the sauce to penetrate better and makes them easier to eat.
Step 2
To help the sauce absorb well, poke several holes in the green peppers using a fork or toothpick. This step is crucial for the deliciousness of your stir-fry!
Step 3
Sprinkle 1/2 Tbsp of salt over the poked green peppers and let them sit for about 10 minutes to lightly salt. Salting helps to remove any bitterness and a little moisture, resulting in a crispier texture when stir-fried.
Step 4
Now, let’s make the delicious sauce! In a bowl, combine 7 Tbsp soy sauce, 3 Tbsp oligosaccharide, 5 Tbsp cooking wine, a pinch of black pepper, 1 tsp minced garlic, 1/4 stalk of minced green onion, and optionally 1 pc of minced Cheongyang chili pepper. Stir well until all ingredients are incorporated. If you like it spicy, be sure to add the Cheongyang chili pepper.
Step 5
Heat a generous amount of cooking oil in a wide pan. Add thinly sliced green onion and sliced garlic, and stir-fry over medium heat until fragrant. Infusing the oil with garlic and green onion not only removes any porky smell but also enhances the overall flavor.
Step 6
Once the fragrant oil is ready, add the pork shoulder. Sprinkle a little black pepper and stir-fry until the surface of the pork is browned. It’s best to cook pork over medium heat initially to ensure it cooks evenly throughout.
Step 7
While stir-frying, if the pork pieces are large, use kitchen scissors to cut them into bite-sized pieces. This helps the sauce to distribute evenly and makes them easier to eat.
Step 8
When the pork is mostly cooked and has changed color, add the lightly salted Korean green peppers and stir-fry together. It’s best to stir-fry green peppers over high heat quickly to maintain their crispiness.
Step 9
After stir-frying the green peppers for another 1-2 minutes, add the julienned onion and minced Cheongyang chili pepper (if using). Stir-fry everything together. Cooking the onion until translucent will add a natural sweetness.
Step 10
Now, pour all the prepared sauce into the pan. Stir the ingredients well to ensure the sauce coats everything evenly.
Step 11
Stir-fry over medium to high heat, continuously stirring. It’s important to keep stirring as the moisture from the vegetables and pork reduces and thickens with the sauce. Be careful not to burn the sauce.
Step 12
Once the sauce has thickened and coated the ingredients beautifully, turn off the heat and serve. This dish is delicious served over hot rice as a rice bowl or as a side dish. Enjoy your meal!
