Aromatic Water Parsley & Pork Belly Stir-fry
Introducing a Delicious Way to Enjoy Water Parsley with Pork Belly
Hello! This is Kimmi from Kimmi Food. Today, I’m sharing a recipe for ‘Water Parsley Pork Belly’ that you can enjoy stir-fried with thinly sliced pork belly and water parsley. Water parsley is in season in April, a time when its nutritional value is at its peak, so much so that the Ministry of Food and Drug Safety designated it as the ‘Food of April’. April water parsley, being new shoots that haven’t submerged in the rice paddies, is exceptionally tender and flavorful. Let’s create this delightful stir-fry with the best of spring’s bounty! (Referencing the Soy Sauce Marinated Pork Belly recipe: @6904176)
Main Ingredients
- 500g thinly sliced pork belly (Daepae Samgyeopsal)
- 1 handful of bean sprouts
- 1 handful of water parsley (minari, approx. 50g)
- 1 Tbsp chopped spring onions (scallions)
Soy Sauce Marinade for Water Parsley Pork Belly
- 2 Tbsp soy sauce
- 1/4 apple, grated
- 1 Tbsp minced garlic
- 2 Tbsp sesame oil
- 1 Tbsp mirin (rice wine for cooking)
- 1 Tbsp plum extract (maesilcheong)
- Pinch of black pepper
- 1 Tbsp oligosaccharide (adjust to taste)
- 2 Tbsp soy sauce
- 1/4 apple, grated
- 1 Tbsp minced garlic
- 2 Tbsp sesame oil
- 1 Tbsp mirin (rice wine for cooking)
- 1 Tbsp plum extract (maesilcheong)
- Pinch of black pepper
- 1 Tbsp oligosaccharide (adjust to taste)
Cooking Instructions
Step 1
First, prepare the fresh water parsley. Wash the water parsley thoroughly, which was freshly cut from the rice paddy, and drain any excess water. Trim the stems and leaves and cut them into bite-sized pieces.
Step 2
Now, let’s prepare the star ingredient for the sauce: apple. Grate about 1/4 of an apple until finely processed. The subtle sweetness and juice from the apple will add wonderful flavor.
Step 3
In a mixing bowl, combine the grated apple with 1 tablespoon of minced garlic. Add 2 tablespoons of soy sauce to form the base of our flavorful marinade.
Step 4
Next, add 1 tablespoon of mirin, 2 tablespoons of sesame oil, and 1 tablespoon of plum extract for sweetness and depth. Season with a pinch of black pepper, and add 1 tablespoon of oligosaccharide for adjustable sweetness to balance the flavors.
Step 5
Taste the prepared marinade by dipping a small piece of ingredient into it. Adjust seasoning, adding more soy sauce or oligosaccharide if needed, according to your preference. A helpful tip: the flavor will intensify when cooked, so it’s best to aim for a slightly less salty taste initially. (You can also refer to the marinade from the ‘Soy Sauce Marinated Pork Belly’ recipe if available.)
Step 6
Prepare the main ingredient: thinly sliced pork belly (Daepae Samgyeopsal). Keeping it in the freezer and taking out portions as needed makes it very convenient. Its thin slices mean it cooks very quickly.
Step 7
Time to blanch the bean sprouts. In a wide, deep pan, bring plenty of water to a boil with 1 tablespoon of salt. Once boiling, add the washed bean sprouts and blanch for about 5 minutes. It’s important not to overcook them to maintain their crispness.
Step 8
Blanch the bean sprouts until they are slightly undercooked. This will ensure they remain wonderfully crisp when stir-fried with the pork belly later.
Step 9
Prepare the spring onions. Wash and finely chop the spring onions. They can be used as a garnish or added during the stir-frying process.
Step 10
Heat a wide, deep frying pan and add a generous amount of cooking oil. Stir-frying requires sufficient oil to prevent ingredients from sticking and to ensure even cooking.
Step 11
If you have whole garlic cloves, slice them and stir-fry them in the oiled pan first to release their aroma. Then, add the chopped spring onions and the thinly sliced pork belly, and stir-fry. Daepae Samgyeopsal cooks very quickly, so keep an eye on it to prevent burning.
Step 12
To remove any gamey smell from the pork belly and enhance its flavor, add 1-2 tablespoons of soju or cooking wine at this stage. The alcohol will evaporate, leaving behind a delicious aroma.
Step 13
When the pork belly is almost cooked, add the blanched bean sprouts and continue to stir-fry them together. The bean sprouts will absorb the delicious pork fat, making them even tastier.
Step 14
Finally, pour in the water parsley and the prepared soy sauce mixture. Stir everything together quickly (‘whee-ri-rik’) to coat all the ingredients evenly with the sauce. Cook for just 15 seconds more. You’ll hear a ‘sizzle,’ and it’s time to turn off the heat.
Step 15
The residual heat from the pan will continue to cook the vegetables even after the heat is turned off. Overcooking can diminish the fresh aroma and texture of the water parsley, so cooking for just about 15 seconds after adding the sauce is ideal.
Step 16
Finish by drizzling a little sesame oil and sprinkling some sesame seeds. Your delicious Water Parsley Pork Belly stir-fry is now complete! Look at that glossy finish – it’s truly appetizing.
Step 17
As an additional note, water parsley is rich in minerals such as potassium, iron, calcium, phosphorus, sulfur, and magnesium, and it’s an alkaline food. The high potassium content is particularly beneficial for helping the body excrete excess sodium, making this a dish that nourishes your health as well!
