Pineapple Pork Bulgogi
A Refreshing and Delicious Pineapple Pork Bulgogi
I made my son’s favorite pork bulgogi with a special touch of deliciousness. I’ve added pineapple and chicory for a beautiful presentation, hoping to cheer up my son who’s been stressed. The taste of this bulgogi, stir-fried until crispy and enjoyed with pineapple, is truly outstanding and earns a thumbs-up!
Main Ingredients- Pork shoulder or leg 1kg (about 2.2 lbs)
- Canned pineapple 1 can
- Fresh chicory a handful
- Garlic chives or green onions a handful
- Onion 1 large
Pork Bulgogi Marinade- Soy sauce 3 Tbsp
- Oyster sauce 1 Tbsp
- Mirin or cooking wine 3 Tbsp
- Sugar 2/3 Tbsp
- Minced garlic 1 Tbsp
- Ginger powder 1/2 tsp
- Sesame oil 1 Tbsp
- Onion juice 1 packet (approx. 50ml)
- Black pepper a pinch
- Soy sauce 3 Tbsp
- Oyster sauce 1 Tbsp
- Mirin or cooking wine 3 Tbsp
- Sugar 2/3 Tbsp
- Minced garlic 1 Tbsp
- Ginger powder 1/2 tsp
- Sesame oil 1 Tbsp
- Onion juice 1 packet (approx. 50ml)
- Black pepper a pinch
Cooking Instructions
Step 1
In a bowl, combine the pork shoulder or leg (1kg) with all the marinade ingredients: soy sauce (3 Tbsp), oyster sauce (1 Tbsp), mirin (3 Tbsp), sugar (2/3 Tbsp), minced garlic (1 Tbsp), ginger powder (1/2 tsp), sesame oil (1 Tbsp), onion juice (1 packet), and a pinch of black pepper. Mix well with your hands until the pork is evenly coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight, for best flavor and tenderness.
Step 2
Drain the canned pineapple and cut it into 6 wedges, then slice them into pieces about 1.5 cm thick. Wash the chicory, remove excess water, and cut it into pieces similar in size to the pineapple.
Step 3
Peel the onion, trim the ends, cut it in half, and then thinly slice it into strips about 2-3mm thick. Finely chop the garlic chives or green onions for garnish.
Step 4
Heat a wide, deep pan over high heat. Add the marinated pork and the sliced onions to the hot pan and begin stir-frying quickly. Cooking over high heat is key to achieving a delicious bulgogi texture without making the meat mushy.
Step 5
As the pork cooks, it will release moisture. Keep the heat on high and continuously stir-fry using a spatula or tongs. Stirring helps to evaporate the liquid quickly, allowing the sauce to coat the meat beautifully.
Step 6
Continue stir-frying over high heat until almost all the liquid has evaporated and the pork is cooked until slightly crispy. This ‘crispy bulgogi’ style is the secret to this recipe! Once the pork is nicely browned and the sauce has thickened, turn off the heat. Stir-frying until crispy prevents the dish from becoming greasy when eaten with the pineapple.
Step 7
Arrange the sliced pineapple around the edge of a serving plate. Tuck the pieces of chicory between the pineapple slices to create a visually appealing garnish.
Step 8
Pile the cooked crispy bulgogi generously in the center of the plate. Sprinkle the chopped garlic chives or green onions over the bulgogi for a final touch of freshness and color. Your delicious Pineapple Pork Bulgogi is now ready to be enjoyed!
