Glazed Pork Belly Stir-fry: A Delicious Way to Use Leftover Samgyeopsal
Quick and Flavorful Soy-Glazed Pork Belly (Samgyeopsal) Recipe
Don’t let leftover grilled pork belly go to waste! This recipe transforms it into a delicious soy-glazed stir-fry. It’s perfect served over rice as a hearty meal or as a satisfying snack with your favorite beverage. The savory and slightly sweet glaze is incredibly addictive. Even beginners can easily make this dish!
Ingredients- 300g Pork Belly (leftover from grilling)
- 1/2 Onion
- 1/2 Green Onion (Scallion)
- 8-10 cloves Garlic
- 1 Korean Green Chili Pepper (Cheongyang)
- 2 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 2 Tbsp Cooking Wine (Mirin or Cheongju)
- 2 Tbsp Oligodang (Corn Syrup or Honey)
- 1/3 tsp Ginger Powder (or a little minced ginger)
- 1/3 Paper Cup Water (approx. 60ml)
- Pinch of Salt (for seasoning)
- Pinch of Black Pepper (for seasoning)
- Pinch of Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, cut the grilled pork belly into bite-sized pieces, about 2-3 cm, using scissors or a knife. This makes it easier to eat and helps the sauce penetrate evenly during cooking.
Step 2
Next, prepare the vegetables. Peel and thinly slice half an onion into strips about 0.5 cm thick. Cut the whole garlic cloves into 2-3 pieces. Slice the green onion diagonally or lengthwise into manageable pieces. If you like a bit of heat, finely chop one Korean green chili pepper. (For this recipe, the green onion is sliced lengthwise, but you can also chop it into smaller rounds.)
Step 3
Now, let’s make the delicious glaze! In a bowl, combine 2 Tbsp soy sauce and 1 Tbsp oyster sauce for umami. Add 2 Tbsp cooking wine (like mirin or Cheongju) to eliminate any porky odors and add depth. Stir in 2 Tbsp oligodang (or corn syrup/honey) for shine and sweetness. Add 1/3 tsp ginger powder for a fragrant touch, and 1/3 paper cup of water (about 60ml) to adjust the consistency. Whisk everything together until well combined. Your flavorful sauce is ready!
Step 4
Heat a frying pan over medium-high heat until hot. Add the prepared pork belly to the hot pan and sear it over medium-high heat. Season the pork belly with a pinch of salt and a sprinkle of black pepper for enhanced flavor.
Step 5
Sear the pork belly on both sides until it turns a nice golden brown color. Cooking it thoroughly renders some of the fat and deepens the flavor.
Step 6
Once the pork belly is nicely browned, add the sliced onion, green onion, and garlic to the pan. Continue to stir-fry over medium-high heat, tossing everything together with chopsticks. Cook until the edges of the pork belly and vegetables start to get a slightly darker brown hue, which adds to the rich flavor.
Step 7
When the pork belly and vegetables are nicely caramelized, give the prepared soy sauce mixture a quick stir and pour it all over the ingredients in the pan. Ensure the sauce coats everything evenly.
Step 8
Bring the sauce to a boil over medium-high heat. Once it starts bubbling vigorously, reduce the heat to medium-low. Now, let it simmer and reduce, being careful not to burn the sauce.
Step 9
While it simmers, use a spoon to continuously baste the pork belly with the simmering sauce. This process helps the sauce penetrate the meat and gives it a beautiful glossy finish. Flip the pork belly pieces occasionally to ensure even glazing.
Step 10
Continue to simmer over low heat until the glazed pork belly is glossy and there’s a little bit of sauce left at the bottom of the pan. Avoid drying it out completely, as it might become too salty. The slightly saucy consistency is perfect for mixing with rice! Taste and adjust seasoning if needed.
Step 11
Just before finishing, add the chopped Korean green chili pepper. This adds a hint of spice and cuts through the richness of the pork belly, balancing the flavors perfectly.
Step 12
Finally, sprinkle with toasted sesame seeds for a nutty aroma and visual appeal. Your delicious glazed pork belly is ready to be enjoyed! Serve it over rice for a satisfying meal or pair it with drinks as a delightful appetizer. It’s a true ‘rice thief’!
