Savory Pork Neck and Bean Sprout Stir-fry with Perilla Powder
A Special Saturday Night Meal! ‘Pork Neck and Bean Sprout Stir-fry with Perilla Powder’ – Perfect with Soju and Beer!
This dish was born out of a desire to use up frozen pork neck and leftover bean sprouts, a true ‘fridge clean-out’ meal! The addition of perilla powder elevates the nutty, savory flavors to a whole new level, making it a truly special and delicious meal. It’s also a fantastic and simple appetizer for drinks, so why not give it a try?
Main Ingredients- Pork neck 400g
- Fresh bean sprouts 100g
- 1/4 Zucchini
- 1/2 Onion
- Small piece of Carrot
- Small bunch of Chives
- Small piece of Green onion
Seasoning- 3 Tbsp Soy sauce
- 1 tsp Salt
- Pinch of Black pepper
- 1 Tbsp Minced garlic
- 3 Tbsp Sugar
- 2 Tbsp Perilla powder
- 3 Tbsp Soy sauce
- 1 tsp Salt
- Pinch of Black pepper
- 1 Tbsp Minced garlic
- 3 Tbsp Sugar
- 2 Tbsp Perilla powder
Cooking Instructions
Step 1
First, prepare the vegetables that will add color and texture. Wash the onion, carrot, and zucchini thoroughly under running water. Then, julienne them into strips about 0.5cm thick.
Step 2
Cut the fresh chives into approximately 5cm lengths. Chives can become mushy if overcooked, so it’s best to add them towards the end of cooking.
Step 3
Rinse the bean sprouts under cold water and drain them well. In a large bowl, combine the rinsed bean sprouts, julienned onion, carrot, and zucchini. Add 3 tablespoons of soy sauce, 1 tablespoon of minced garlic, and 3 tablespoons of sugar. Mix everything thoroughly to marinate the vegetables. Marinating them beforehand helps the flavors penetrate deeply.
Step 4
Prepare the pork neck by cutting it into bite-sized pieces (or use as is if it’s thinly sliced belly pork). Season it with 1 teaspoon of salt and a pinch of black pepper. Heat a frying pan over medium-high heat with a little cooking oil. Add the seasoned pork neck and stir-fry until it’s golden brown. This step helps to remove any gamey odors and enhance the flavor.
Step 5
Once the pork neck is about halfway cooked, add the marinated vegetables from step 2 to the pan. Stir-fry everything together. Be careful not to overcook the vegetables, so they retain some crispness. Adjust the heat to medium and stir-fry, ensuring nothing burns.
Step 6
When the pork and vegetables are nearly cooked through, add the chopped chives and sliced green onions from step 1. Stir-fry quickly to combine everything and finish cooking. Adding them last helps to preserve their fresh aroma and texture.
Step 7
Finally, for the ultimate nutty flavor! Generously sprinkle 2 tablespoons of perilla powder over the stir-fry and mix well to combine. Your delicious ‘Pork Neck and Bean Sprout Stir-fry with Perilla Powder’ is now complete! Serve it with warm rice or enjoy it with a cold beer for a perfect meal. Enjoy!^^
