Pork Belly and Bean Sprout Stir-fry: A Hearty and Delicious Family Meal
A Special Dinner for the Whole Family: Pork Belly and Bean Sprout Stir-fry!
Today, we’re introducing the ‘Pork Belly and Bean Sprout Stir-fry,’ a recipe that will make your family dinners incredibly special and enjoyable. It’s a perfect dish for holidays or weekend family gatherings, yet surprisingly simple to make at home without breaking the bank. The combination of savory thinly sliced pork belly, crunchy bean sprouts, and sweet bell peppers creates a delightful flavor profile. This dish, with its perfectly balanced sweet and spicy sauce, is a true ‘rice thief’ that will tantalize your taste buds and make your dining table look even more abundant. Enhance your precious family time with this delicious meal!
Main Ingredients
- 300g thinly sliced pork belly (pork belly sliced thinly with less fat)
- 300g bean sprouts (fresh and crisp)
- 1/3 red bell pepper
- 1/3 yellow bell pepper
- 1 stalk green onion
Sweet and Spicy Sauce
- 3 Tbsp gochugaru (Korean chili powder, adjust to spice preference)
- 3 Tbsp mirin (or cooking wine, for removing odor and adding flavor)
- 2 Tbsp gochujang (Korean chili paste, for deep flavor and spiciness)
- 2 Tbsp soy sauce (for seasoning)
- 1 Tbsp oligosaccharide (for gloss and sweetness)
- 1 Tbsp minced garlic (enhances aroma)
- 1 Tbsp maesilcheong (green plum syrup, for sweet and sour taste and fragrance)
- 1 tsp anchovy extract (adds umami)
- 1 Tbsp perilla oil (for nutty aroma)
- 1/2 tsp cornstarch
- 1 Tbsp water
- Sesame seeds, a pinch (for garnish)
- 3 Tbsp gochugaru (Korean chili powder, adjust to spice preference)
- 3 Tbsp mirin (or cooking wine, for removing odor and adding flavor)
- 2 Tbsp gochujang (Korean chili paste, for deep flavor and spiciness)
- 2 Tbsp soy sauce (for seasoning)
- 1 Tbsp oligosaccharide (for gloss and sweetness)
- 1 Tbsp minced garlic (enhances aroma)
- 1 Tbsp maesilcheong (green plum syrup, for sweet and sour taste and fragrance)
- 1 tsp anchovy extract (adds umami)
- 1 Tbsp perilla oil (for nutty aroma)
- 1/2 tsp cornstarch
- 1 Tbsp water
- Sesame seeds, a pinch (for garnish)
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly under running water and drain them completely. It’s important to drain them well to prevent them from becoming soggy. The thinly sliced pork belly doesn’t need to be thawed; you can use it directly.
Step 2
Prepare the vegetables that will be stir-fried along with the main ingredients. Get your fresh green onion and colorful bell peppers ready.
Step 3
Remove the stem and seeds from the bell peppers, then julienne them into bite-sized pieces. Slice the green onion to a similar length as the julienned bell peppers for even cooking and a harmonious appearance.
Step 4
Now, let’s make the key to this dish: the sauce! In a large bowl, combine 2 Tbsp gochujang, 2 Tbsp soy sauce, 3 Tbsp gochugaru, 3 Tbsp mirin, 1 Tbsp oligosaccharide, 1 Tbsp minced garlic, 1 Tbsp maesilcheong, and 1 tsp anchovy extract. Mix everything well to create the sauce. Stir thoroughly to ensure all the flavors meld together.
Step 5
Heat 1 Tbsp of perilla oil in a wide and deep wok or pan. Add the thoroughly rinsed and drained bean sprouts to create a base layer. Having the bean sprouts at the bottom will allow them to steam and cook in their own moisture.
Step 6
Arrange the thinly sliced pork belly evenly over the bean sprouts, making sure not to overlap them too much. Since the pork belly is thin, spreading it out will help it cook quickly and absorb the sauce well.
Step 7
Now, generously pour the delicious sauce you prepared earlier over the pork belly and bean sprouts. Ensure the sauce is spread evenly across all ingredients.
Step 8
Cover the wok with a lid and cook over high heat for about 8 to 10 minutes, like steaming. Adjust the cooking time based on the thickness of your wok and the heat level. If you’re using a thinner pan, reduce the cooking time to around 8 minutes and be careful not to burn it. Cook until the bean sprouts are wilted and the pork belly is cooked through.
Step 9
This is the final step. In a small bowl, mix 1 Tbsp water with 1/2 tsp cornstarch until smooth to create a cornstarch slurry. Add the julienned bell peppers and green onions to the wok. Gradually pour in the cornstarch slurry while stirring everything together. Adding the cornstarch slurry will thicken the sauce, allowing it to cling to the ingredients and add a beautiful gloss. Stir and cook for another 1-2 minutes until the vegetables are slightly tender. Then, turn off the heat.
Step 10
Transfer the finished Pork Belly and Bean Sprout Stir-fry to a serving dish in an appealing way. You can arrange the pork belly in a circular pattern for an even more elegant presentation. Finally, sprinkle a pinch of toasted sesame seeds for added nuttiness. Your delicious Pork Belly and Bean Sprout Stir-fry, which will impress your entire family, is now ready! Enjoy it with a warm bowl of rice!
