Pork and Doubanjiang Stir-fry: Your Camping Must-Have!
[Pork] Quick & Easy Camping Meal: Pork Doubanjiang Stir-fry Recipe
Enjoy a delicious and easy-to-make meal anywhere with just pork and seasonings. It’s the star of any camping trip!
Main Ingredients- Pork hind leg 320g (You can also use pork belly or neck for a different texture)
- Sausages 4 pcs (Vienna sausages or your favorite kind to enhance the camping vibe)
- Onion 60g (about 1/2 medium onion, sweetness intensifies when cooked)
- Green onion 1 stalk (cut into large pieces to add fragrant aroma)
- King oyster mushroom 1/2 pc (adds a chewy texture)
- Cheongyang chili peppers 4 pcs (add for spiciness if you like, or omit/remove seeds)
- Sesame seeds a pinch (for garnish and nutty flavor)
Seasoning Ingredients- Doubanjiang (Chinese chili bean paste) 25g (approx. 1.5 Tbsp, provides rich savory flavor)
- Pork rib sauce 2 Tbsp (using store-bought is convenient and adds umami)
- Minced garlic 1 Tbsp (using fresh minced garlic enhances the aroma significantly)
- Cooking wine (Mirin/Sake) 1 Tbsp (removes pork’s gamey odor and tenderizes)
- Ginger powder 1 tsp (optional, but adds depth of flavor)
- Oligosaccharide (or honey/corn syrup) 2 Tbsp (adds gloss and a subtle sweetness)
- Black pepper a pinch (enhances the pork’s natural flavor)
- Sesame oil a little (for a nutty finish)
- Doubanjiang (Chinese chili bean paste) 25g (approx. 1.5 Tbsp, provides rich savory flavor)
- Pork rib sauce 2 Tbsp (using store-bought is convenient and adds umami)
- Minced garlic 1 Tbsp (using fresh minced garlic enhances the aroma significantly)
- Cooking wine (Mirin/Sake) 1 Tbsp (removes pork’s gamey odor and tenderizes)
- Ginger powder 1 tsp (optional, but adds depth of flavor)
- Oligosaccharide (or honey/corn syrup) 2 Tbsp (adds gloss and a subtle sweetness)
- Black pepper a pinch (enhances the pork’s natural flavor)
- Sesame oil a little (for a nutty finish)
Cooking Instructions
Step 1
First, in a bowl, combine all seasoning ingredients *except* the doubanjiang: pork rib sauce, minced garlic, cooking wine, ginger powder, oligosaccharide, and black pepper. Mix them well to create a delicious marinade. Preparing the seasoning in advance will shorten your cooking time.
Step 2
Cut the pork hind leg into bite-sized pieces. Lightly score the surface of the pork with a knife; this helps the marinade penetrate deeper for more flavor. Add the pork to the prepared marinade and gently knead it with your hands, ensuring the marinade coats the meat evenly. Let it marinate for a bit.
Step 3
Heat a lightly oiled pan over medium-high heat. Add the marinated pork and stir-fry until it’s about halfway cooked. Then, add the sliced sausages, king oyster mushrooms, and green onions to the pan. Continue to stir-fry everything together until the ingredients are well combined and fragrant.
Step 4
Once the pork and vegetables are partially cooked, add the doubanjiang to the pan. Stir-fry continuously until everything is evenly coated and the rich aroma of the doubanjiang is released. Now, add the sliced onions and Cheongyang chili peppers, stir-frying briefly until the onions are tender-crisp. Finish by drizzling in sesame oil for that nutty aroma, and sprinkle with sesame seeds for a beautiful garnish. This delicious Pork and Doubanjiang Stir-fry is ready to be enjoyed hot!
