Spicy and Sweet Stir-fried Pork Cartilage (The Ultimate Soju Snack!)
Mouth-watering Spicy and Sweet Stir-fried Pork Cartilage – A Perfect Match for Soju!
The ultimate drinking snack beloved by many, the stir-fried pork cartilage is a must-have for any gathering! The chewy cartilage combined with our special spicy and sweet sauce is so addictive you won’t be able to stop after one bite. This recipe will guide you through making restaurant-quality stir-fried pork cartilage at home, from the marinade to the stir-frying techniques. Feel free to adjust the spice level and add your favorite vegetables to create your own signature dish!
Main Ingredients- 1kg Pork Cartilage (prepared)
- 1 stalk Scallion (cut into large pieces)
- 1/2 Onion (thickly sliced)
- 3 Tbsp Cooking Oil
- Pinch of Sesame Seeds
Sauce Ingredients- 2 Tbsp Minced Garlic
- 2 Tbsp Soy Sauce
- 2 Tbsp Sugar (adjust to taste)
- 2 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Anchovy Sauce (for enhanced umami)
- 1 Tbsp Oyster Sauce (for richer flavor)
- 1 Tbsp Sesame Oil
- 1 Tbsp Oligodang (corn syrup/oligosaccharide, for shine)
- Pinch of Black Pepper
Blanching Ingredients- 2 Tbsp Mirin (or cooking wine, to remove odor)
- 2 Tbsp Minced Garlic
- 2 Tbsp Soy Sauce
- 2 Tbsp Sugar (adjust to taste)
- 2 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Anchovy Sauce (for enhanced umami)
- 1 Tbsp Oyster Sauce (for richer flavor)
- 1 Tbsp Sesame Oil
- 1 Tbsp Oligodang (corn syrup/oligosaccharide, for shine)
- Pinch of Black Pepper
Blanching Ingredients- 2 Tbsp Mirin (or cooking wine, to remove odor)
Cooking Instructions
Step 1
First, it’s crucial to remove any gamey smell from the pork cartilage. Rinse the cartilage under cold running water 2-3 times. Then, soak it in cold water for about 10 minutes to drain the blood. Properly draining the blood will ensure a cleaner taste when stir-fried.
Step 2
While the cartilage is soaking, let’s prepare the other ingredients. Cut the scallions into large pieces, about 2-3 cm long. Thickly slice the onion. If you like it spicier, you can add thinly sliced Cheongyang peppers or red chili peppers. For added crunch, consider adding carrots or cabbage.
Step 3
After soaking, rinse the pork cartilage again. Then, cut it into bite-sized pieces (about 2-3 cm). Making the pieces uniform in size will help them cook evenly and make them easier to eat.
Step 4
Now, let’s blanch the pork cartilage. In a pot, add enough water to cover the cartilage and 2 tablespoons of mirin. Bring the water to a rolling boil, then add the cartilage. Blanch it briefly for about 1-2 minutes, just until the surface is cooked. Be careful not to overcook, as it can make the cartilage tough! Immediately rinse the blanched cartilage under cold water to remove any impurities. Drain it thoroughly in a colander to prevent excess water from forming during stir-frying.
Step 5
Heat 3 tablespoons of cooking oil in a pan over medium-low heat. Add 2 tablespoons of minced garlic and stir-fry until the garlic is fragrant and lightly golden brown. Frying the garlic like this infuses its flavor into the cartilage, greatly enhancing the dish’s aroma.
Step 6
Once the garlic is golden brown, add the thoroughly drained pork cartilage to the pan. Turn the heat to high and stir-fry quickly to coat the cartilage with the garlic flavor. Keep the heat high throughout this step!
Step 7
After the cartilage is well-coated with garlic, push it to one side of the pan to create space. Pour 2 tablespoons of soy sauce into the empty space and let it caramelize slightly. This process adds a deeper flavor and a smoky ‘wok hei’ (breath of the wok) taste, making it taste more professional. *Keep the heat on high!*
Step 8
Now, add the prepared scallions and onions to the pan. Stir-fry them with the cartilage over high heat for about 1-2 minutes, just until they are slightly softened. Avoid overcooking them, so they don’t become mushy.
Step 9
Time to add the delicious sauce! Temporarily reduce the heat to low. Add the sauce ingredients: 2 tablespoons of sugar, 2 tablespoons of gochugaru, 2 tablespoons of gochujang, 2 tablespoons of anchovy sauce, and 1 tablespoon of oyster sauce. Stir everything well to combine. Make sure the sauce doesn’t stick to the bottom of the pan. Then, turn the heat back up to high and stir-fry quickly to allow the sauce to penetrate the cartilage and vegetables. Stir-frying over high heat while mixing is key to prevent burning the sauce!
Step 10
Once all the ingredients are well combined with the sauce, turn off the heat. While the pan is still warm, add 1 tablespoon of sesame oil and 1 tablespoon of oligosaccharide. Stir quickly to incorporate them. This adds a wonderful sesame aroma and a glossy finish to the dish.
Step 11
Finally, transfer the finished stir-fried pork cartilage to a serving plate. Sprinkle generously with sesame seeds and, if you like, a pinch of black pepper. Your spicy, sweet, and chewy stir-fried pork cartilage is ready! It’s perfect as a side dish with rice or as a snack with cold beer or soju.
