Pork Belly and Bean Sprout Stir-fry: An Izakaya Delight
A Popular Izakaya Dish! The Fantastic Combination of Crispy Bean Sprouts and Savory Pork Belly, Making Pork Belly and Bean Sprout Stir-fry
Introducing ‘Pork Belly and Bean Sprout Stir-fry,’ a staple izakaya menu item you can easily enjoy at home. The exquisite harmony of the crispiness of fresh bean sprouts and the flavorful pork belly is truly outstanding. Using thinly sliced pork belly (daepae samgyeopsal) cooks faster and brings out the vegetables’ natural flavors more, making it even more delicious. If you have leftover pork belly in your fridge, this is a perfect way to use it guilt-free! When you crave pork belly but want to avoid too much grease, try this stir-fry. The combination with bean sprouts and other vegetables significantly reduces richness, transforming pork belly into a superb dish.
Main Ingredients- 300g thinly sliced pork belly (daepae samgyeopsal)
- 150g fresh bean sprouts
- 1/2 onion
- 1/2 green onion (scallion)
- 1 handful fresh chives
- 1 handful shredded cabbage
- 1 Tbsp minced garlic
- 2 green chili peppers
- 1 red chili pepper
Seasoning- 1 Tbsp soy sauce
- 3 Tbsp oyster sauce
- 1 Tbsp cooking wine (mirin or cheongju)
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 tsp salt
- 1 tsp black pepper
- 1 Tbsp soy sauce
- 3 Tbsp oyster sauce
- 1 Tbsp cooking wine (mirin or cheongju)
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 tsp salt
- 1 tsp black pepper
Cooking Instructions
Step 1
Before you begin cooking, lightly press the thinly sliced pork belly with paper towels to absorb any excess moisture. Wash the bean sprouts thoroughly under running water and drain them in a colander. This step helps to keep the bean sprouts extra crisp.
Step 2
Prepare the other vegetables. Slice the onion thinly into strips. Cut the chives and cabbage into bite-sized pieces, about 3-4 cm long. Slice the green onion and chili peppers diagonally; this adds a nice visual appeal. Have your minced garlic ready.
Step 3
Heat a pan over medium heat and add the thinly sliced pork belly. Stir-fry until the fat begins to render. Once some oil has come out, add the minced garlic, a pinch of salt, and a pinch of pepper. Continue to stir-fry until the pork belly is lightly browned. This step is crucial for removing any unwanted porky smell and adding depth of flavor.
Step 4
When the pork belly is partially cooked, add the prepared bean sprouts. Stir-fry them with the pork belly. Bean sprouts cook quickly; to maintain their crispness and avoid releasing too much water, stir-fry them over high heat just until they are slightly wilted.
Step 5
While the pork belly and bean sprouts are cooking, add the sliced onion, cabbage, and chives to the pan. Stir-fry briefly. Once the vegetables start to soften slightly, add all the pre-mixed seasoning ingredients (1 Tbsp soy sauce, 3 Tbsp oyster sauce, 1 Tbsp cooking wine, 1 Tbsp oligosaccharide). Stir well to ensure the seasoning coats all the ingredients evenly.
Step 6
Once the seasoning is well combined with the ingredients, add the diagonally sliced green and red chili peppers, and the green onion. Stir-fry for about 1 more minute. The aroma from the chilies and green onions will further enhance the dish’s overall flavor.
Step 7
Turn off the heat once the vegetables are tender-crisp and the seasoning has been absorbed. Be careful not to overcook, as this will diminish the bean sprouts’ crunchiness. Taste the dish just before turning off the heat, and adjust with a little more salt if needed.
Step 8
Your delicious ‘Pork Belly and Bean Sprout Stir-fry’ is now ready! This recipe is best enjoyed with its natural flavors, offering a mild and savory taste rather than being overly spicy. If you prefer a spicier kick, you can add a bit of chili paste or chili flakes, but it’s wonderfully flavorful as is. Unlike spicy stir-fries like ‘Jeyuk Bokkeum’ (spicy pork stir-fry), this dish has a clean taste that highlights the ingredients’ natural colors, making it a truly appealing meal. Don’t miss out on trying it!
