Spicy Stir-Fried Pork Cartilage: A Stress-Busting Recipe
Craving a spicy kick? Make this delicious stir-fried pork cartilage that will blow your stress away with its incredible flavor!
I used to love spicy food before giving birth, but now I’ve become quite sensitive to heat. I decided to make some stir-fried pork cartilage at home, and adjusting the seasoning to my liking made it even more delicious! This recipe is perfect for when you need a flavorful and satisfying spicy dish.
Ingredients for Spicy Stir-Fried Pork Cartilage
- 350g pork cartilage
- 1 soju cup (approx. 50ml) cooking wine
- 100ml water
- 1 Tbsp regular chili powder
- 3 Tbsp spicy Vietnamese chili powder (adjust to your spice preference)
- 2 Tbsp sugar
- 0.5 Tbsp gochujang (Korean chili paste)
- 2 Tbsp oyster sauce
- 1 tsp chicken stock (optional, for added umami)
- A little chopped green onion (for garnish and flavor)
- 1-2 Tbsp minced garlic (adjust to taste)
- 1/2 onion, thinly sliced
- 2-3 Tbsp cooking oil
Cooking Instructions
Step 1
First, if your pork cartilage pieces are large or long, cut them into bite-sized pieces. This ensures even cooking and easier eating.
Step 2
To remove any gamey odor from the pork cartilage, place it in a pot with 1 soju cup of cooking wine and 100ml of water. Bring to a boil over high heat, then reduce to medium-low and simmer for about 5-7 minutes until slightly blanched. After blanching, rinse the cartilage under cold water to remove any impurities. This step makes the final dish much cleaner in taste.
Step 3
Now it’s time to marinate the blanched pork cartilage. In a bowl, combine the cartilage with 1 Tbsp of regular chili powder, 3 Tbsp of spicy Vietnamese chili powder, and 2 Tbsp of sugar. Gently mix everything together with your hands, ensuring each piece is well-coated. Marinating beforehand allows the flavors to penetrate deeply. Let it marinate for about 10 minutes.
Step 4
Thinly slice the onion. Sliced onions will soften and add sweetness during the stir-frying process, also contributing a pleasant texture.
Step 5
Prepare to stir-fry. Heat 2-3 Tbsp of cooking oil in a frying pan over medium-low heat. Add the minced garlic and chopped green onions. Slowly stir-fry until the fragrance of the garlic and onions is released, creating a fragrant garlic and onion oil. Be careful not to burn them; aim for a gentle aroma.
Step 6
Once the fragrant oil is ready, add the marinated pork cartilage to the pan. Stir-fry over high heat for about 5 minutes, allowing the cartilage to brown slightly and the marinade to coat it well.
Step 7
After about 5 minutes of stir-frying, add the sliced onions and 1 tsp of chicken stock for an extra layer of umami. If you don’t have chicken stock, you can skip this step.
Step 8
Next, add 1 soju cup of cooking wine, 0.5 Tbsp of gochujang, and 2 Tbsp of oyster sauce. Continue to stir-fry for another 3 minutes, ensuring all the ingredients are well combined and glossy. You’ll start to smell a delicious aroma!
Step 9
Voila! Your delicious stir-fried pork cartilage is ready. For an extra touch of flavor, you can sprinkle some toasted sesame seeds or drizzle a little sesame oil on top. Transfer it to a serving dish and enjoy it hot. It’s perfect as a side dish or as a tasty accompaniment to drinks!
