Spicy and Sweet Pork Belly and Baby Octopus Stir-fry
A Deliciously Harmonious Combination! Pork Belly and Baby Octopus Stir-fry Recipe
The perfect dish for when you have no appetite! The delightful combination of chewy baby octopus and savory pork belly, all coated in a spicy and sweet sauce, is simply exquisite. The richness of the pork belly enhances the flavor of the baby octopus, creating an even deeper taste. For a generous portion and a delightful texture that will satisfy everyone, try making this fantastic Pork Belly and Baby Octopus Stir-fry easily at home!
Main Ingredients- Pork Belly (thinly sliced) 400g
- Frozen Baby Octopus 400g
- Onion 1/2
- Green Onion 1 stalk
- Cheongyang Pepper 2 (optional)
Cooking Instructions
Step 1
Thaw the frozen baby octopus thoroughly in cold water. (Refer to the package instructions for specific thawing methods as it may vary by product.)
Step 2
Once thawed, cut the heads off the baby octopus with scissors, remove the insides and eyes cleanly, and rinse them thoroughly under running water. (400g portion)
Step 3
Bring a pot of water to a boil. Add the prepared baby octopus and stir gently for about 30 seconds to 1 minute to lightly blanch. Overcooking will make them tough. Immediately remove the blanched octopus and drain them thoroughly in a colander. (Blanching frozen baby octopus helps to cook them more cleanly).
Step 4
In a bowl, combine the blanched baby octopus with Gochugaru (3 Tbsp), Gochujang (1 Tbsp), Maesil Cheong (1 Tbsp), Oligodang (1 Tbsp), Cheongju (2 Tbsp), Soy Sauce (1 Tbsp), Sesame Oil (1 Tbsp), and a pinch of Black Pepper. Gently mix to ensure the marinade coats the octopus evenly, and let it sit for about 10 minutes.
Step 5
Slice the onion thinly. Cut the green onion, separating the white and green parts, and slice them diagonally. If using Cheongyang peppers, remove the seeds and slice them diagonally.
Step 6
Heat a lightly oiled pan over medium-high heat. Add the minced garlic and the sliced white parts of the green onion, and sauté until fragrant.
Step 7
Add the thinly sliced pork belly (400g), seasoned with Herb Salt (1 tsp), to the pan. Break up the slices as they cook and stir-fry until lightly browned.
Step 8
When the pork belly is almost cooked, add the marinated baby octopus to the pan. Stir-fry over high heat until everything is well combined and the sauce begins to thicken slightly as the octopus cooks.
Step 9
Continue to stir-fry, ensuring the sauce doesn’t burn, until the baby octopus and pork belly are well mixed. Finally, add the green parts of the green onion and the sliced Cheongyang peppers, stir-fry briefly, and your delicious Pork Belly and Baby Octopus Stir-fry is ready!
