Lajoruk (Spicy and Sweet Korean-Chinese Pork Stir-fry)
Master the Art of Lajoruk: A Delicious Korean-Chinese Pork Dish You Can Make at Home
Discover the exquisite harmony of spicy peppers and tender pork with this authentic Lajoruk recipe. ‘Lajo’ (辣熗) means spicy sauce, and ‘Yuk’ (肉) means meat in Chinese. This dish features crispy fried pork stir-fried with a variety of fresh vegetables in a sweet and spicy sauce, offering a rich flavor and delightful texture. Perfect for a stimulating meal or when hosting guests, try making this delectable Lajoruk easily at home!
Main Ingredients- Pork tenderloin or sirloin 300g (sliced to finger thickness and length)
- Bok choy 2 heads
- Red bell pepper 1/2 (seeds removed and sliced)
- Orange bell pepper 1/2 (seeds removed and sliced)
- Bamboo shoots, sliced 30g (cut into bite-sized pieces)
- Shiitake mushrooms, sliced 30g (stems removed and sliced)
- Button mushrooms, sliced 30g (stems removed and sliced)
- Cheongyang peppers 2 (seeds removed and diagonally sliced, adjust to spice preference)
- Egg 1
Batter and Marination- Potato starch, generously
- Pork marinade: 1 Tbsp cooking wine, 1/2 Tbsp soy sauce, pinch of black pepper
- Potato starch, generously
- Pork marinade: 1 Tbsp cooking wine, 1/2 Tbsp soy sauce, pinch of black pepper
Cooking Instructions
Step 1
Slice the pork tenderloin or sirloin into pieces about the thickness and length of a finger. Place in a bowl, add 1 Tbsp cooking wine, 1/2 Tbsp soy sauce, and a pinch of black pepper. Mix gently and let it marinate for about 10 minutes. This step tenderizes the meat and removes any gamey odor.
Step 2
To the marinated pork, add 1 cracked egg and a generous amount of potato starch. Mix well to coat the pork evenly with the batter. A thicker coating will result in a crispier fried texture. Prepare the vegetables: trim the bok choy and separate the leaves or cut into 2-3 sections. Slice the bell peppers, bamboo shoots, shiitake mushrooms, button mushrooms, and Cheongyang peppers into bite-sized pieces.
Step 3
Heat a deep pan with plenty of vegetable oil over medium-high heat to about 170℃ (340℉). (To test the temperature, drop a bit of batter; it should sizzle and float immediately). Carefully add the battered pork pieces one by one, ensuring not to overcrowd the pan, which can lower the oil temperature and make the pork soggy.
Step 4
Fry the pork for about 3-4 minutes until golden brown. Remove the pork from the oil and let it drain. This is the ‘first fry,’ which cooks the pork through. Let it cool slightly before the second fry.
Step 5
Increase the oil temperature to about 180℃ (355℉). Re-fry the pork pieces for another 1-2 minutes until extra crispy. This ‘second fry’ ensures the exterior is perfectly crisp while the interior remains juicy. Drain the fried pork on paper towels to remove excess oil.
Step 6
In a wide pan or wok, heat 2 Tbsp of chili oil over medium-low heat. Add the dried chili peppers, sliced green onions, and minced garlic (or sliced garlic). Stir-fry until fragrant, being careful not to burn the garlic. Sautéing the garlic until golden will enhance its flavor.
Step 7
Once the aromatics are fragrant, add 1 Tbsp soy sauce, 1 Tbsp doubanjiang, and 1 Tbsp cooking wine (or mirin). Stir-fry over high heat quickly to develop the flavors of the sauce ingredients. Be mindful that doubanjiang can burn easily.
Step 8
Add the prepared vegetables: bok choy, bell peppers, bamboo shoots, shiitake mushrooms, and button mushrooms. Stir-fry over high heat for a short time to keep them crisp and vibrant. It’s important to stir-fry quickly so the vegetables don’t become mushy.
Step 9
Pour in 2/3 ladleful (about 100ml) of water or stock. Add 1 Tbsp sugar and 1 tsp MSG (optional) to season. Once the sauce comes to a boil, sprinkle in a little ground black pepper. Gradually pour in the prepared slurry (1 Tbsp cornstarch mixed with 2 Tbsp water), stirring constantly until the sauce thickens to your desired consistency. Add the slurry slowly, adjusting as needed.
Step 10
Add the twice-fried crispy pork to the sauce. Toss quickly to coat the pork evenly with the sauce. Avoid over-stirring, as this can make the fried coating soggy.
Step 11
Finish by drizzling a little sesame oil for added aroma and give it one final quick toss.
Step 12
Transfer the finished Lajoruk to a serving dish. Enjoy this delicious Korean-Chinese dish at home, especially when served with warm rice!
