Spicy and Numbing Pork Shoulder Mala Tang
Homemade Mala Tang Recipe Using Affordable Pork Shoulder
Instead of expensive beef, this recipe uses budget-friendly frozen pork shoulder for a rich and flavorful Mala Tang. This recipe takes about 40 minutes and serves 2 as a main meal (or 3 with rice, or 4 as a snack/appetizer). Enjoy the authentic numbing and spicy taste of Mala Tang conveniently in your own kitchen!
Ingredients- Pork Shoulder (for stir-fry), 300g (sliced or kept as a chunk after thawing)
- Bok Choy, 6 heads (trim ends, separate leaves, and wash thoroughly)
- Shiitake Mushrooms, 2 (remove stems and slice as desired)
- Frozen Cooked Shrimp (to taste, thaw under running water)
- Lee Kum Kee Mala Tang Sauce, 1 packet (adjust to your preference)
- Water, 6 cups (approx. 1.2L, adjust for desired broth consistency)
- Corn Noodles (dried or fresh, enough for a 500-won coin size)
- Cooking Oil or Lard, 1/2 tbsp (for stir-frying meat)
Cooking Instructions
Step 1
Prepare the corn noodles, which will add a delightful texture to your Mala Tang. If using dried noodles, soak them in cold water for about 30 minutes until softened. Fresh noodles can be prepared just before adding them.
Step 2
If using frozen pork shoulder, thaw it naturally by placing it in cold water or under running water. (If you are using refrigerated pork, you can skip this step.)
Step 3
Wash and prepare the fresh vegetables and seafood for your Mala Tang. For the bok choy, trim the root ends, separate the leaves, and wash them carefully to remove any dirt. Trim the stems from the mushrooms and slice them as you like. Thaw the frozen shrimp by rinsing them under cool running water.
Step 4
Portion out the thawed pork shoulder for cooking and reseal the remaining portion tightly before returning it to the freezer. (Thawing makes the meat easier to slice if it’s in a larger chunk.)
Step 5
In a deep pot, heat about 1/2 tablespoon of cooking oil or lard over medium-high heat. Add the sliced pork shoulder and stir-fry. **Crucially, cover the pot with a lid** while cooking to keep the meat moist and prevent it from becoming tough.
Step 6
Once the pork is cooked through, pour in 5 to 6 cups of water. You can adjust the amount of water to suit your preference for broth consistency.
Step 7
As the broth begins to boil vigorously, add the prepared bok choy, mushrooms, and thawed shrimp. Cook them until they are tender but not overly soft.
Step 8
Add the Lee Kum Kee Mala Tang Sauce packet to the pot. Stir with a spoon to fully dissolve the sauce into the broth, creating the signature numbing and spicy base.
Step 9
Once the broth returns to a rolling boil, add the pre-soaked corn noodles. Let them simmer for about 5 minutes, allowing the noodles to absorb the flavorful broth.
Step 10
Ladle the finished Mala Tang into a serving bowl and enjoy your delicious homemade rendition of this popular dish!
