Aromatic Spring Delight: Spicy & Sweet Squid and Pork Belly Stir-fry with Water Parsley
How to Make Squid and Pork Belly Stir-fry, Water Parsley Squid and Pork Belly Recipe, How to Make Squid and Pork Belly Sauce
This is a delicious stir-fry featuring squid and pork belly, enhanced with the fresh, seasonal flavor of water parsley. The unique combination of tender pork, chewy squid, and fragrant water parsley creates a delightful dish perfect for any meal.
Main Ingredients- Fresh Water Parsley (Minari) 70g (for aromatic freshness)
- Chewy Squid 200g (cleaned and cut)
- Savory Pork Belly 300g (cut into bite-sized pieces)
- Spicy Cheongyang Pepper 1 (seeds removed, finely chopped)
- Colorful Red Pepper 1 (seeds removed, finely chopped)
- Sweet Onion 1 (thinly sliced)
- Crisp Carrot A small amount (thinly sliced)
- Aromatic Green Onion 2 stalks (cut into approx. 15cm lengths)
- Toasted Sesame Seeds A small amount (for garnish)
Spicy & Sweet Stir-fry Sauce- Savory Soy Sauce 2.5 Tbsp
- Rich Anchovy Sauce 1 Tbsp
- Spicy Gochujang (Korean chili paste) 2.5 Tbsp
- Fiery Gochugaru (Korean chili flakes) 3 Tbsp
- Oligodang (corn syrup) 1 Tbsp (for shine and sweetness)
- Flavorful Minced Garlic 1.5 Tbsp
- Mirin (rice wine) 1 Tbsp (to remove gamey odors)
- Ground Black Pepper A pinch
- Savory Soy Sauce 2.5 Tbsp
- Rich Anchovy Sauce 1 Tbsp
- Spicy Gochujang (Korean chili paste) 2.5 Tbsp
- Fiery Gochugaru (Korean chili flakes) 3 Tbsp
- Oligodang (corn syrup) 1 Tbsp (for shine and sweetness)
- Flavorful Minced Garlic 1.5 Tbsp
- Mirin (rice wine) 1 Tbsp (to remove gamey odors)
- Ground Black Pepper A pinch
Cooking Instructions
Step 1
First, prepare the squid by removing its skin and cleaning it thoroughly. Score the surface with a knife in a diamond pattern; this helps the sauce penetrate better and improves the texture. Cut the squid into bite-sized pieces. Similarly, cut the pork belly into pieces that are easy to eat.
Step 2
Finely chop the Cheongyang pepper and red pepper. Cut the green onions into large pieces, about 15cm long. Thinly slice the onion and carrot to add sweetness and a crisp texture. Wash the water parsley and cut it into 5cm lengths to preserve its fresh aroma.
Step 3
In a large bowl, combine the prepared squid with 2.5 Tbsp soy sauce, 1 Tbsp anchovy sauce, 2.5 Tbsp gochujang, 3 Tbsp gochugaru, 1 Tbsp oligodang, 1.5 Tbsp minced garlic, 1 Tbsp mirin, and a pinch of black pepper. Mix well by hand, ensuring the sauce evenly coats the squid. Let it marinate for a short while to enhance the flavor.
Step 4
Heat a pan over medium-high heat without any oil. Add the pork belly and cook until it’s nicely browned and slightly crispy. Since the pork belly will only be lightly coated with sauce at the end, it’s important to render out most of the fat and achieve a crispy texture. Once crispy, remove the pork belly from the pan and place it on paper towels to drain excess fat. Set aside.
Step 5
Pour off most of the rendered fat from the pan, leaving just a little. Add the sliced onion, green onions, and carrots to the pan. Stir-fry over medium heat until the vegetables are tender and slightly softened, allowing their natural sweetness to develop.
Step 6
Once the carrots are nearly cooked, add the marinated squid to the pan. Increase the heat to high and stir-fry quickly. Squid can become tough if overcooked, so cook just until it changes color and is no longer translucent, then proceed to the next step.
Step 7
Now, add the cooked pork belly, water parsley, and chopped peppers (Cheongyang and red) to the pan. Stir-fry vigorously over high heat for a short time. The key is to cook the water parsley briefly to keep it crisp and aromatic; overcooking will make it wilt and lose its fresh scent. Finally, sprinkle with toasted sesame seeds for a final touch of flavor and visual appeal. Your delicious Water Parsley Squid and Pork Belly Stir-fry is ready!
